Anyone have their go to BBQ Shrimp Recipe

Google ralph brennan bbq shrimp from his cookbook. Thats the one you want. Its about as close to Gerard Maras (chef who reinvented dish) version as you can find.

I've tried a few. and I've enjoyed this one the most.

I have a version of Paul Prudhomme's recipe in the Recipe Book above. It is spectacular...

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Gerard Maras (chef who reinvented dish)

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I don't think that's true at all. That dish gets credited back to Pascal’s Manale in the 50's. Maras didn't even roll into the city until the 80's.



Pascal’s Manale BBQ Shrimp Recipe

Makes 2 servings.

Shrimp:

1 pound (21-25 count) shrimp, heads removed 5 teaspoons Manale Spice (recipe follows) 1/2 teaspoon minced garlic 1/2 teaspoon Worcestershire sauce 1/4 teaspoon Louisiana hot sauce 3/4 cup extra virgin olive oil 1/2 cup white wine 1 tablespoon unsalted butter French bread for serving

Wash shrimp and pat dry. Put shrimp in a large skillet over high heat and add Manale Spice, garlic, Worcestershire sauce and hot sauce, stirring constantly. Pour olive oil over shrimp, then add white wine. Stir to blend all ingredients thoroughly.

Continue cooking over high heat for 8 minutes, stirring frequently. Add butter, and cook an additional 2 minutes until butter is thoroughly melted and blended in. Be careful not to overcook shrimp or they will become tough. Serve with French bread for dipping in sauce.

Manale Spice:

4 tablespoons black pepper 1/4 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon salt 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon basil

Combine all ingredients thoroughly and store in a dry, airtight container.

One of my favorites.. a little different

8-14 each jumbo shrimp, heads on (1 lb) (very fresh - no pink in heads) DO NOT REMOVE HEADS, they add a great deal of depth to the sauce.
• 6 oz. cold unsalted butter - cut into cubes
• 2 tsp. fresh cracked black pepper
• 2 tsp. creole Seasoning
• 6 tbl. Lea & Perrin Worcestershire Sauce
• 2 tbl. chopped garlic
• 6 tbl. water
• Juice of 1 lemon
• 1/2 teaspoon of Cayenne pepper
• 1/2 teaspoon of paprika
• 3 bay leaves
• 1 tablespoon chopped chives
• 1/4 cup of heavy cream

Method:
-Cut whiskers off of shrimp, if you don’t they will get all tangled
-In a sauté pan place ½ stick of butter in pan and sauté garlic.
-When garlic is sautéed, place all ingredients except butter, lemon juice and shrimp in pan.
-When ingredients are combined place shrimp in liquid and cook until they turn pink.
-Move shrimp to a plate, reserving the remaining liquid and seasonings in the pan.
-Turn heat down to medium and add butter, an ounce at a time, stirring constantly. When all butter is melted, continue to stir and reduce liquid until it thickens and becomes very smooth.
-Add lemon juice and stir.
-Add cream and stir.
-Place shrimp in a bowl and pour sauce over shrimp.

Serve with slices of warm French bread for dipping.

Does anyone eat the entire shirmp, shell and all? I had only recently heard of this being a thing. Only found it out by reading this:

LINK

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Does anyone eat the entire shirmp, shell and all? I had only recently heard of this being a thing. Only found it out by reading this:

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That man vs food douche bag did it when he was at Deanie's for his Super Bowl show a few years ago. The cook looked at the camera guy with a great wtf face.



It's at the 1:40 mark
LINK

Strong WTF face. I also appreciated the wishing he took the legs off.

No recipe, I usually just eyeball it, but the thyme and/or oregano are the key ingredients the key to great BBQ Shrimp.

When I worked for Caro they were one of our biggest butter buyers along with Galatoires ..... Maybe things have changed.