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May 23, 2009 04:34 AM

BBQ Shrimp Secret

Hi All,

I just wanted to say thanks to all that post here. I'm a native Louisianaian and now live in Colorado. From the number of posts I see related to BBQ Shrimp, I know it's a favorite for many of you. I fixed it frequently here, but always varied the recipe and never remembered from time to time what I put in it the last time to make it great. During one of my last trips down to La., I discovered a product put out by "Louisiana Fish Fry Products". Their BBQ Shrimp Sauce Mix is to die for. If you have a craving for BBQ Shrimp and can't wait for that next trip to N.O., you might want to give it a try. I either pick up a supply when I'm in La. or I order it directly from the company itself here:

I order the case, but you might order individual packs to try it out (in the end, you'll order the case after you try it.)

If you decide to order some, you can follow the packet instructions or can try my version. The packet instructions are:

In a saucepan, melt 4 sticks butter or margarine. Add 1 cup water and BBQ Shrimp Sauce Mix. Simmer 5 minutes.
Divide 5 lbs unpeeled shrimp among 2/3 baking dishes with shrimp not more than 2 layers deep.
Pour sauce, proportionally, over shrimp. Bake at 375 for 20 minutes, turning shrimp several times.
Serve with French bread for dipping
For added flavor layer lemon and/or onion slices over shrimp before baking.

I use half of the called for butter (I use Smart Balance), which would be 1/2 a cup. I then add 1 cup of olive oil and 1 cup of water. Now here's the secret. Cook the shrimp as directed, then after they are cooked. Poor the liquid in a separator and poor off the oil. If you don't have a separator, you can just poor the liquid into a 4 cup glass measuring cup and give the liquid time to separate. Then skim off the oil/fat. Poor the juicy, tasty broth/stock back over the shrimp and serve. I spoon the shrimp into bowls and pour broth over them. Serve with sliced French bread enjoy.

Sounds like a lot of work, but the sauce mix makes it easy. I promise, you'll be happy you tried it.

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  1. To be honest, I love to cook, and do so frequently, but once tried this because it looked simple. BBQ shrimp is a staple in our home and this was very GOOD. Thanks.

    1. I will have to give that one a try. I love Louisiana Fish Fry producs...namely their crawfish etoufee mix.

      I currently use this mix for BBQ shrimp and it's incredible...

      1. What I dont get is why one needs a seasoning packet for a dish whose main ingredients are butter, black pepper, shrimp, Worcestershire Sauce, and lemon.

        That being said, the best recipe I have found for this dish comes from the Ralph Brennan's cookbook. His secret is a dash of crab boil.

        7 Replies
        1. re: Lyonola

          ill check that out. ive added rosemary and some other stuff, similar to emeril's creole-italian seasoning recipe.

          1. re: Lyonola

            If you ever try the packet, you'll know why.

            1. re: Lyonola

              No kidding, Loynola. I can see using a premixed packet if you're at the camp or the beach, without the full resources of a stocked kitchen. But I already have all of the ingredients required for the recipe; I'm not gonna buy a premix for such a simple dish. My personal version includes rosemary, black pepper, a touch of worcestershire, sliced lemons, and a few good cracked oil-cured olives.

              Heck, some people make BBQ shrimp with headless shrimp: a complete and utter waste of time, as all of the good flavor results from the juices in the heads.

              1. re: Hungry Celeste

                I too enjoy the lemon & rosemary... I also like the added flavors a dark style beer adds. Make sure to reduce the beer with chopped onion/shallot, garlic and mushrooms. Then add the rosemary, butter and worcestershire. Put the shrimp in and bake. Simple

                1. re: Hungry Celeste

                  Glad you posted this hc, I was given a family recipe for bbq shrimp (family is from new orleans). I was in love with this stuff after a trip to New Orleans, and thinking I was ordering bbq shrimp, and then recieved this wonderful surprise, the real BBQ Shrimp. Their recipe has Worcestershire sauce, about 1/2 cup along with white wine, a ton of butter, Tabasco, etc. not a smidege,but a lot of worcestershire.

                  I served this dish for friends for a special dinner one night, they all but licked their plate. It was this night I learned that you should ALWAYS make a lot of sauce, because they kept asking me for more!

                  1. re: chef chicklet

                    My recipe (and old family one from lowcountry SC) starts with a spice mix of cayenne,red pepper flakes,oregano,rosemary,thyme (all dried),salt and pepper. Saute's garlic w/ spices, worchestershire and a ton of butter, adds shrimp, adds clam juice (I sub shrimp stock), adds beer and more butter...and pulls it off the stove.

                    Very, very quick dish to make. I haven't made it with all the called for butter in many years, but then you get a lot less sauce (duh.) If I'm making it for company, I add more. It truely is a plate licker.

                2. re: Lyonola

                  I like Ralph Brennan's version as well. If you are referring to the recipe in his big seafood cookbook, it has creole seasoning but no crab boil. I add extra heat, a bay leaf and a fresh rosemary stem. I've done a taste test with fresh shrimp, with and without the heads. Sorry to say, not much ( if any ) difference. I think as long as the shell remains the flavor does too. Afterall, you can make a good shrimp stock using shells. I scissor down the backs for ease of peeilng. This lets some sauce seep inside.

                3. Curious.......why is it called "BBQ Shrimp" ?

                  5 Replies
                  1. re: monku

                    Dunno why, but last week's Times Pic had a nice piece on the dish's history:
                    A visitor to NOLA from chicago taught the dish to Pascal Radosta, then proprietor of Pascal's Manale (as per Savare Defelice's story to Gene Bourg)...see the link for the full story.

                    1. re: monku

                      I've always wondered the some thing and can't find an answer anywhere--maybe cause most use Whooster in it. But according to Celeste's link, there was no worcestershire.sauce in the original dish. But then, again, we call our roux based crawfish dish "bisque".

                      1. re: Panama Hat

                        I can think of a lot of things--including scambled eggs--that have been improved by a shot of Lea & Perrins. Its ubiquity in New Orleans means it has been added to everything except, perhaps, coffee. Although it is still essential, I am not sure it tastes as it used to. Changing the label was heresy and the low-down, double-dealing bean-counter who effected that must die. It all started when they put in the plastic pour cap...

                        1. re: hazelhurst

                          L&P didn't always have a pour cap? Dang, you're old.

                          1. re: hazelhurst

                            Here's one for you...when I grew up we always had L&P around, but my parent's always kept the wrapper on the bottle except for the cap...anyone else?

                            From L&P website:
                            Q. Why does Lea & PerrinsĀ® Worcestershire sauce have a brown paper wrapper?
                            A. When Lea & PerrinsĀ® first started exporting Worcestershire sauce around the world, it was found that some of the bottles would break during the lengthy sea voyage. A practice of wrapping each bottle individually in a paper wrapper was devised to protect the bottles and prevent breakage. The practice of wrapping bottles, although no longer technically necessary, has endured. The distinctive paper wrapper with Lea & Perrins branding printed on the front is a recognized symbol that reassures customers they're purchasing the 'original and genuine' product.