BBQ shrimp help

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

mballi3011

Gone but not forgotten. RIP
Original poster
OTBS Member
SMF Premier Member
Mar 12, 2009
14,477
58
There was a resturant in Jax bch where they had BBQ shrimp on the menu and I'm not real sure what else they had on the menu. That shrimp was fryed in a batter/or breading concocktion that was to die for. I have for years tryed to repulacate it but tono avil and now I'm calling upon the great BBQ mind here to help me out with a mixture of seasonings and a batter to try match this bbq shrimp. I am cooking this for our daughter and her new hubby for dinner and yes I will be smoking some sides probally some abt's and maybe some beans to go with the shrimp. So please help me if you can create and batter/breading mixture.
Thanks
Mark
 
Bar b Que LTD is was about 3 blocks off the ocean on Beach Blvd in a A framed building. The building is still there but it's a craft store now.
 
Deep fried shrimp is BBQ how?
Was it smoked AND fried?
Now i got a hankerin for shrimp...thanks.
tongue.gif
 
Here is one, but they don't bread it. Louisiana BBQ Shrimp.

Jack's Barbeque Shrimp
PREP TIME: 1 Hour
SERVES: 6

x.gif
COMMENT:
Pasqual Manales Restaurant on Napoleon Street in New Orleans made Barbecued Shrimp famous in the South. By adding Gentleman Jack liquor to this recipe, I think it rivals the Manale recipe.
INGREDIENTS:
  • 3 pounds 21-25 count head-on shrimp
  • 4 tbsps diced garlic
  • 4 tbsps cracked black pepper
  • 3 ounces Gentleman Jack Rare Tennessee Whiskey
  • 4 tbsps Worcestershire sauce
  • 2 tbsps dried basil
  • 1 cup melted butter
  • 1 tbsp dried thyme
  • 1/2 cup olive oil
  • 1 tbsp Louisiana Gold Pepper Sauce
METHOD:
It is important to realize that the head-on shrimp is best used when barbecuing. In Cajun country, it is a must to suck the heads of the butter-garlic flavored cooked shrimp. Preheat oven to 375 degrees F. In a heavy bottom saute pan, heat butter and olive oil over medium high heat. Combine all remaining ingredients and blend well into butter mixture. Cook one to two minutes. Place head-on shrimp in a large baking pan with a one inch lip. Pour melted butter mixture on top of shrimp, coating as evenly as possible Place shrimp on center rack of oven and cook three to five minutes or until shrimp are pink and curly. Turn shrimp one time, baste well and allow to cook three to five additional minutes. Remove from oven and serve in soup bowls with the seasoned butter mixture. Hot French bread should accompany this dish.
x.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky