Food Wishes I hate to be the bearer of bad news but the seasoning blend that you use is it correct I live in New Orleans and I’m a certified chef and I have cooked barbecue shrimp thousands of times
@@bigdogpeck1874 : you said "is it" which makes no sense, unless you meant "isn't" but without ssying what is/isn't correct. Chef John also stated: "This is MY version." So... go back in your corner and stfu.
after a long hard day at work, hearing Chef John's soothing voice and his witty sense of humor, helps me unwind and feel good about life... and I don't even cook. I'm here for the voice.
I really like him. He's not boring when he cooks and keeps my attention. And he know what he's doing. I'm gonna try this soon and hope it comes out good!
+Phoenix A. I know what you mean! Of course, there are those chefs that dazzle you with the knife skills or the fancy cooking technique (looking at you Chefsteps), but Chef John gives you the simple techniques with just a bit of pizzazz and lashings of his trademark humour :)
The absolute best chef on UA-cam. I always use his recipes and get tons of compliments... and I tell them it's from Chef John. HOW can anyone NOT like his recipes... or humor? Thank you for sharing your recipes and teaching us how to cook properly. If any of us had to pay for these lessons, we couldn't afford them. God bless you.
I've lived on the Gulf Coast for 65 years and although rice is a staple in our seafood cooking, I've never been a big fan. In this case, I think I would serve the shrimp over buttery vermicelli.
Loved the video. Great recipe, just LOVE, LOVE, shrimp. Got some HUGE ones today 8-12. In pound. Beautiful. Will enjoy making this tomorrow. Thanks. Great video, nice comforting voice too. Nam suen..... Not too much stuff Shrimp, butter, parsley, garlic, old bay, what else do you need. Yummmm
I just made dish at home after a long day. I gotta say it's the best seafood dish I have ever made thanks to chef John. Thank you so much for sharing this recipe.
how do you cook something like this on high heat without the oil in your pan profusely smoking 💨💨💨 the highest i can get my heat is slightly above medium
@@jefffuehr366 good for you. I love mine 12 inch at Ross for 29 bucks ...I even spent a long time looking at it bitching to myself about the price. But I love it.
You know you've made it big on UA-cam when one must watch the ENTIRE advertisement before watching your video. Great job! You are my favorite UA-cam chef!
Love Chef John’s recipes! This turned out very good, however, it was very peppery. Almost too peppery. Lots of heat with cayenne and hot sauce (I used Tobasco), but the black pepper was almost overwhelming, maybe cut back by half. So good though.
Literally just made this at 5:00am and it was great!!! I added a little seasoning salt because I'm convinced that pepper and seasoning must be together at all times. But anyways your a great chef and I'm glad I found you.
I'm probably going to get yelled at from all sides for suggesting this but I could definitely see using the shrimp to top your "Persian Rice w/ Potatoes" recipe. :D
Barbara Blättler hey look for this ☝🏾️ing the comments above yours, i tried tagging you but idk if it worked. I replied to the guy from Aussie answering this.
Made this for our dinner tonight. Absolutely delicious! This is a keeper recipe and I will fix it over and over again. Love your site and have already shared it with several friends. You inspire!! ~Roland~
Chef John, I love ya, but that’s not authentic. Glad you made note of it. A few issues: 1. The shrimp should be head on and cooked in the shell. This greatly adds to the flavor as most of The shrimp fat is in the head. We would never add chicken stock. 2. Not any Louisiana hot sauce will do. You need a hotter vinegar based one like Crystal or Tabasco. Not a tomato based hot sauce. 3. And as you said way more butter. Way! 4. Also it’s traditionally served not over white rice, but with a warm, crunchy baguette to dip in the yummy butter sauce. Pascal’s Manale Restaurant on Napoleons street is credited with inventing the dish about 80 years ago. Sorry as a good French Creole boy I had to speak up. Looks like a good dish, but not really New Orleans BBQ shrimp. Still love your vlogs and what you do!
Joseph Philastre can’t disagree, but I have friends that “don’t like” shellfish (why we are friends I do not know) and I think this preparation is probably more palatable for them. Truthfully I’ve made this and I absolutely loved Chef John’s version. I want to try it more authentic with shell/head on and New Orleans levels of butter soon, but that will be my own experiment.
I live in New Orleans (born and raised) this recipe will never be the same without the shrimp heads on you need the "fat" in the head for the flavor to be right (peel on head on). No white rice either a piece of french bread for dipping. We're Spoiled here with great fresh seafood. I love chef John but had to say something. Sorry.
Classic, got to love the classics. I hope that Chef John makes another classic recipe. I haven't seen him made a Calzone, I think everyone would love that.
This is not New Orleans Style BBQ shrimp. About the only thing we use in BBQ Shrimp is A TON of Butter and 2 Tones of black pepper. Very little else! Look up Frank Davis BBQ shrimp for a really good dish! But don't get me wrong, we do have this style, but we don't call it BBQ Shrimp. Sorry.
I used to work at Pascal’s Manale. That’s the restaurant where New Orleans BBQ Shrimp originates. I used to make the BBQ Shrimp. This is so far from the real BBQ Shrimp. I do love this gentleman’s videos, and have much respect for him and his craft, but this is too far from what real New Orleans BBQ Shrimp is. It’s hard to watch.
There's a few things where I'll actually eat the tail, but yeah, in normal cases it's _at best_ usable as a handle... and _instead,_ it seems like most folks leave the tail sitting in the sauce, rendering it useless.
I'm SO glad you took the tails off the shrimp! I absolutely hate recipes where they leave the tail on! It makes eating the dish an absolute chore. The only time a tail is acceptable on a shrimp is in shrimp cocktails. Great video, as usual!
We just made this recipe. Substituted the white rice with a combination of basmati and wild rice cooked in chicken stock. Also, I couldn't get rosemary at the grocery store (no stock) so went with flat leaf parsley instead. The wife loved it. Thanks.
Looks good. I live in Louisiana and in the grocery stores here we have a season packet that you add to butter. Very simple and delicious. You don't even need to cook rice, as you can simply make it soupish and mop it all up with a piece of French bread. Anyway, just Google "Louisiana fish fry products bbq shrimp sauce mix" and I'm sure you'll find it available for shipping. Btw I believe the instructions have you do some baking, but you don't need to. Just cook the shrimp, remove, then simmer butter and some sauce mix for 10 min, add some lemon and the shrimp back in and you're good to go!
Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company, and produced in Maryland.The seasoning mix includes mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger.
Check out the recipe: www.allrecipes.com/Recipe/232809/Chef-Johns-New-Orleans-Style-Barbequed-Shrimp/
Can I use frozen shrimp??
Food Wishes I hate to be the bearer of bad news but the seasoning blend that you use is it correct I live in New Orleans and I’m a certified chef and I have cooked barbecue shrimp thousands of times
@@bigdogpeck1874 : you said "is it" which makes no sense, unless you meant "isn't" but without ssying what is/isn't correct. Chef John also stated: "This is MY version." So... go back in your corner and stfu.
@@careysharp8340 : Almost all shrimp is frozen; if you see unfrozen shrimp, it usually has a tag saying "previously frozen."
@@paddywhack9261
My bad, I didn't know that. Thanks
Best youtuber ever.
and probs the most underrated one. his sense of humour is really something else.
ferze001 lmao yes..." young bay"
I agree
Those who know. Know!
after a long hard day at work, hearing Chef John's soothing voice and his witty sense of humor, helps me unwind and feel good about life... and I don't even cook. I'm here for the voice.
I really like him. He's not boring when he cooks and keeps my attention. And he know what he's doing. I'm gonna try this soon and hope it comes out good!
I agree!
Phoenix A. When u cook u do not have to know what you are doing, lol
+Phoenix A. I know what you mean! Of course, there are those chefs that dazzle you with the knife skills or the fancy cooking technique (looking at you Chefsteps), but Chef John gives you the simple techniques with just a bit of pizzazz and lashings of his trademark humour :)
His recipes are good but I really hate his inflection.
It will, this is my favorite shrimp recipe. Soooo good.
slipped that 4 inches "as some of you found out" burn in there...love this channel
ha6464 slipped what in now?
"As some of you have found out, calling something that is 4 inches long collosal, usually doesnt work out" Lol i see what you did there
poseidon wow i just got that.
😜😜😜😜😜😜
I beg to differ! Lol
OMG LMAOOOOO
Hella shade 😂😂😂
The absolute best chef on UA-cam. I always use his recipes and get tons of compliments... and I tell them it's from Chef John. HOW can anyone NOT like his recipes... or humor? Thank you for sharing your recipes and teaching us how to cook properly. If any of us had to pay for these lessons, we couldn't afford them. God bless you.
I made it just now, and oh my god!! it is amazingly delicious
"You will serve this over white rice, and like it!" Lol!
samuski36 lol!
exactly my thought
well actually i will serve this over roasted potatoes and like it
That was so weird to me because traditionally it is served over grits, not rice.
I've lived on the Gulf Coast for 65 years and although rice is a staple in our seafood cooking, I've never been a big fan. In this case, I think I would serve the shrimp over buttery vermicelli.
Thanks for all of the recipes that fit perfectly into my Lacto-Ovo-Flexi-Pesca-Carni-vegetarian lifestyle! You're the best Chef John.
But are you a freegan?
I made this and it turned out amazing! So buttery, garlicky, and that hint of lemon all together? I was in heaven with every bite. Thank you! :D
this was the best shrimp recipe ive ever eaten! thank you so much chef john! definitely worth the effort.
Chef John watching you had improved my cooking unbelievably 😊 you are the best!!!!
My wife and I just made this dish, and now it'll be a regular addition to our monthly menu...DELICIOUS!
I just want to say I love this channel... always lifts my spirits. Since 2015
Chef John, I absolutely adore you.
Made this dish today 1/8/17 Came out great!! Will make it again and again.
I love the humor in your voice.
everything about Chef John's videos is so pure, not just the content but the people following him and the comments they leave
keep it up :)
stfu
I'm so glad Chef John is not "shellfish" with his recipies!
I see what you did there!!
+sumter803sc I Sea*
+John G you need to leave .... now....
;-; why .....
+John G cool
*Ba dum tss
The level of humor this guy has is thought the roof..
lmao he did want to do stand up. now he can do it while he teaches us
NarschoolVlog thought the roof?
Bcask61... he means very high like lofty thoughts.... 🤪
@@nicemutant No, he means "through" not "thought" you imbecile
Making this for some friends and family on Saturday. I can't wait.
Loved the video. Great recipe, just LOVE, LOVE, shrimp. Got some HUGE ones today 8-12. In pound. Beautiful. Will enjoy making this tomorrow. Thanks. Great video, nice comforting voice too.
Nam suen..... Not too much stuff
Shrimp, butter, parsley, garlic, old bay, what else do you need. Yummmm
that look like money ... I really like the way you did you're video. you explain it very well love the rice look
I'm not even going to lie this guy has a good sense of humor man, nice videos chef John they're teachin me how to cook. Props!!
Now that was utterly amazing. I'm thinking that I can use that stock with other seafood dishes, somewhat like oyster stock.
I just made dish at home after a long day. I gotta say it's the best seafood dish I have ever made thanks to chef John. Thank you so much for sharing this recipe.
Whenever I make this for my family, I always give myself 2-3 more shrimp then everyone else.... Im shellfish like that.
manji575 Hey you cooked it for them🤣🤣
how do you cook something like this on high heat without the oil in your pan profusely smoking 💨💨💨
the highest i can get my heat is slightly above medium
@@jefffuehr366 very very clean stainless steel with a heavy bottom. try Allclad. I bought mine at ross and another on ebay.
i do use a high end all clad
i got mine at Williams Sonoma for $130.00
@@jefffuehr366 good for you. I love mine 12 inch at Ross for 29 bucks ...I even spent a long time looking at it bitching to myself about the price. But I love it.
You took the words right out of my mouth.
You have the sarcasm of Garfield and I love it
MarshmallowSong13 sarcasm n voice lol
now that's a phrase I haven't seen
This was outstanding! The reduced shrimp stock is the key to this excellent recipe! Thank you!
Chef John, you're awesome! Over the years you given some great and delicious recipe ideas. You're definitely my go-to channel for new recipes.
Now how about grits as the base?
janeyrevanescence12 that's genius
I mean that's traditionally how it's done, not over rice.
I've been fasting for the last 8 days and need to plan a dinner for next week and watching this video nothing less than torture... no pain no gain!
"You will serve this over white rice... and like it." 😂 I'm so cooking this shrimp recipe, it looks delicious.
You know you've made it big on UA-cam when one must watch the ENTIRE advertisement before watching your video. Great job! You are my favorite UA-cam chef!
Love Chef John’s recipes! This turned out very good, however, it was very peppery. Almost too peppery. Lots of heat with cayenne and hot sauce (I used Tobasco), but the black pepper was almost overwhelming, maybe cut back by half. So good though.
puss
Literally just made this at 5:00am and it was great!!! I added a little seasoning salt because I'm convinced that pepper and seasoning must be together at all times. But anyways your a great chef and I'm glad I found you.
Holy crap that's a lot of Worcestershire
No actually if you get the real deal, Lea Perrins, it is not as concentrated. For example I believe it recommends 1/4 cup for burgers.
I only used a tsp and a half.
Keep tasting to your liking.
If you use a salt free chicken stock, then add more w. Sauce.
@@Garapetsa
@@jasonfuentz7681 I live in south. .say what?!
i often listen to his videos to help me sleep. most soothing voice on youtube
Will New Bay suffice?
1:27 lol
OMG, I love shrimp and will definitely be trying this dish. Thanks Chef John
approximately 14 times more butter. ha!
totally agree with you, such a great voice, it`s like the voice of an uncle that can tell a great story
I'm probably going to get yelled at from all sides for suggesting this but I could definitely see using the shrimp to top your "Persian Rice w/ Potatoes" recipe. :D
Same here. He has an excellent sense of humor and his voice is really appealing.
you are the bob ross of cooking videos
saw an allrecipes magazine today and I couldn't stop smiling stupidly to myself. Chef John, you're saving my stomach~ thank you.
I presume that Old Bay is only available in the USA. Please, what can I use as a substitute? Fishspice?
Barbara Blättler hey look for this ☝🏾️ing the comments above yours, i tried tagging you but idk if it worked. I replied to the guy from Aussie answering this.
its basically celery salt.
fish spices i would say
www.allrecipes.com/recipe/241766/jans-old-bay-seasoning-substitute/
Made this for our dinner tonight. Absolutely delicious! This is a keeper recipe and I will fix it over and over again.
Love your site and have already shared it with several friends. You inspire!!
~Roland~
dude, who the hell r u, ur a fucking genius
z
Love your show. It puts so much smiles on my face
*rimshot* at 0:33 hehe
This is a new discovery of prawn recipe, it looks so yummy!
I like to core out a Baguette and dump it in and makes the best Sammich with the juices soaking into the bread.
This is the second time I'm making this dish, and it's very good......made some other dishes from chef John that were great.
Not a fan of white rice. I served this over toasted garlic butter french bread.
Try black rice, aka "forbidden rice."
You will like it.
Ash Jackson thanx, never heard of it. Will do my research.
Thumbs up !! i did that with my left over gravy ! its a BIG YES!
Good for you
No one is able to be better than chef john man :D
Chef John, I love ya, but that’s not authentic. Glad you made note of it.
A few issues:
1. The shrimp should be head on and cooked in the shell. This greatly adds to the flavor as most of
The shrimp fat is in the head. We would never add chicken stock.
2. Not any Louisiana hot sauce will do. You need a hotter vinegar based one like Crystal or Tabasco. Not a tomato based hot sauce.
3. And as you said way more butter. Way!
4. Also it’s traditionally served not over white rice, but with a warm, crunchy baguette to dip in the yummy butter sauce.
Pascal’s Manale Restaurant on Napoleons street is credited with inventing the dish about 80 years ago. Sorry as a good French Creole boy I had to speak up. Looks like a good dish, but not really New Orleans BBQ shrimp. Still love your vlogs and what you do!
Joseph Philastre can’t disagree, but I have friends that “don’t like” shellfish (why we are friends I do not know) and I think this preparation is probably more palatable for them.
Truthfully I’ve made this and I absolutely loved Chef John’s version. I want to try it more authentic with shell/head on and New Orleans levels of butter soon, but that will be my own experiment.
Best cooking video tutorials!
I love you
I do too! YUM!!!
Tried this with gochujang instead of hot sauce... and waohhh yeahh what a combo it is.
The amount of Worcestershire source. Wow.
'You will serve this with white rice and like it'. Best chef on youtube!
I live in New Orleans (born and raised) this recipe will never be the same without the shrimp heads on you need the "fat" in the head for the flavor to be right (peel on head on). No white rice either a piece of french bread for dipping. We're Spoiled here with great fresh seafood. I love chef John but had to say something. Sorry.
I know a lot of new orleans folk who would never take this with bread, myself included. Rice or nothing lol
How about get the best of both worlds? Rice *and* bread? Hehehe.
Barbeque Shrimp is always served with Leidenheimer French bread, ALWAYS
Lol. French bread with a German name? That's some cross-cultural culinary cuisine! :D
Indeed, but it's a New Orleans staple. A po-boy isn't a po-boy without it.
I never heard of this dish until i went to New Orleans in 2014...it was amazing!
*heavy breathing*
lol
You are such a happy dude on every video! This dish looks YUM!
my food wish is to dine in the halls of Valhalla with the Einherjar.
SIRA063 Chade, Magnus.
Gorgeous shrimp dinner!🤩
dont use young bay! LOL
Delicious!! Great recipe. Even if you over season a lil bit it still comes out great! The best recipe on here for bbq shrimp....for true..
You scared my with the title of BBQ shrimp. I couldn't figure why anyone would BBQ shrimp. That's like BBQ tuna, why?
Classic, got to love the classics. I hope that Chef John makes another classic recipe. I haven't seen him made a Calzone, I think everyone would love that.
This is not New Orleans Style BBQ shrimp. About the only thing we use in BBQ Shrimp is A TON of Butter and 2 Tones of black pepper. Very little else! Look up Frank Davis BBQ shrimp for a really good dish! But don't get me wrong, we do have this style, but we don't call it BBQ Shrimp. Sorry.
He mentions the 14 times butter caveat.
I used to work at Pascal’s Manale. That’s the restaurant where New Orleans BBQ Shrimp originates. I used to make the BBQ Shrimp. This is so far from the real BBQ Shrimp. I do love this gentleman’s videos, and have much respect for him and his craft, but this is too far from what real New Orleans BBQ Shrimp is. It’s hard to watch.
Plus they should be cooked in the shell and peeled as they're eaten.
Get a grip, dude.
still the best youtube chef ever!!!
Thank-you for removing that tail before cooking. So many folk like to keep it n. Ewww!
There's a few things where I'll actually eat the tail, but yeah, in normal cases it's _at best_ usable as a handle... and _instead,_ it seems like most folks leave the tail sitting in the sauce, rendering it useless.
Why you don't like it tho? For me it's delicious to keep the tail on
WOW! You really do show us some moth-watering recipes. That looks sensational.
I don't use old bay used Tony's it's the Louisiana way
My mouth just watered doing this tomorrow!!!
Calling something four inches long "colossal" doesn't usually work out.
What she said -_-
+ʕ´• ᴥ •`ʔ i think thats the point
Narration is phenomenal. Funny and informative.
this is torture!!
i love the way he talks ! :D great chef
his voice kinda reminds me of Seth Rogan! lol
Thanks for your videos and dishes!!
You and your food are amazing!
Btw, I use your videos and website to learn English. Such a good source!
I love to watch your receipes. They always look good and your voice is nice too
Looks so tasty. I love Cajun food!
I'm SO glad you took the tails off the shrimp! I absolutely hate recipes where they leave the tail on! It makes eating the dish an absolute chore. The only time a tail is acceptable on a shrimp is in shrimp cocktails. Great video, as usual!
That looks colossally delicious...!!!
Chef John's comedy timing is just spot on ..awesome chef
One of the best shrimp recipes I have tried...
We just made this recipe. Substituted the white rice with a combination of basmati and wild rice cooked in chicken stock. Also, I couldn't get rosemary at the grocery store (no stock) so went with flat leaf parsley instead. The wife loved it. Thanks.
Looks good. I live in Louisiana and in the grocery stores here we have a season packet that you add to butter. Very simple and delicious. You don't even need to cook rice, as you can simply make it soupish and mop it all up with a piece of French bread. Anyway, just Google "Louisiana fish fry products bbq shrimp sauce mix" and I'm sure you'll find it available for shipping. Btw I believe the instructions have you do some baking, but you don't need to. Just cook the shrimp, remove, then simmer butter and some sauce mix for 10 min, add some lemon and the shrimp back in and you're good to go!
Thank you for sharing this recipe. It was so delish! My family and I enjoyed every bit of it.
Very good presentation! Nice! I am going to try this on this weekend.
Oh.My.Goodness. This looks absolutely incredible,and basically foolproof. I gotta keep my eyes open for 'Colossal'.
Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company, and produced in Maryland.The seasoning mix includes mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger.
Ohhhhh, I'm going to have to make it. Looks heavenly!
I love when you get assertive John.