I am from New Orleans and that shrimp de-veining trick was excellent. I never seen that before. Maybe my momma and daddy are just fine with leavin' the 'Poop Line' in. We do eat some odd things down here. That trick will be in my routine from now on. Thank you for making all these dishes seem less intimidating.
Preciate it! Seems like an easier way to me. I was at Mr. Bs in French Quarter back in October and noticed their prawns had the traditional slit down the back which make it easier to peel. So, in the end, you can make it easier for the cook or easier for the consumer.
I don't learn new things about cookin N'awlins food very often... I'm in my 50's, but I'll be damned, that worked excellent. That's a brilliant way to fix up the poop chute.
Honestly in East Texas we are the same. It's just extra protein...LoL 🤣 Never really minded until recipes chef on social media made it a big deal about it...🤷🏼
This turned out great for me. I’ve tried to make Mr. B’s Nola style BBQ shrimp before and couldn’t get it right. Your tip about emulsifying the butter over low heat is what made the difference. Thank you!
Oh my goodness. Thanks so much for the shout out. I fooled around for yeeeaaars to get it to match. IMO Mr B's is the best BBQ shrimp in NOLA.......... and I've had em all.
Well, thank much. The Mr B's is in reference to Mr B's Bistro in New Orleans French quarter. This is their signature dish and I've yet to find anyone or anyplace do it better than them. This is their recipe. I got a first-hand showing of this dish made by their executive chef about twenty years ago. I watched closely and wrote down the recipe. Before I had a "smart" phone. LOL
Man, I got to say, I followed your instructions to the letter (except I used a cast iron skillet on a charcoal grill)..... and it turned out..... FANF@#$Kin' tastic!!!! I believe this is the best thing I have ever cooked. And I am Definitely my own worst critic.. I was already cooking some thin steaks on the grill and the ol' lady stumbled across these giant ass shrimp on sale. So I looked through youtube to see what to do with them (last time was a disaster on skewers...overdone). Long story short... the steak ended up being side dishes! That sauce could go on top of ANYTHING and elevate it to top shelf. That is EXACTLY the taste I think of when I think of New Orleans. Not TOO HOT or too salty or too rich. Perfection. I will be going through ALL your videos now. Please PLEASE keep up the good work!!
Thats what I'm talking about! Mr. Bs in the quarter has always had the best BBQ shrimp and that is exactly how they make it............................. everyone at the table licking the bowl. Did the sauce and shrimp pick up any smoke being over the charcoal, I know its a just a few minutes .............. wondering if it would? If you like gumbo, try the Paul Prudhomme gumbo i have posted. Deeeeelish. Use this exact recipe with smaller peeled shrimp and serve over grits. Just reduce cook time a bit.
All for de-veining but taking the 'flavor' out of the head is not 'goop' it is what we call 'fat' or 'eggs' this is what makes the flavor!! Leave it ALONE for all things holy - after cooking 'suck the head' then eat the tail.
Well................ help yourself. Seeing as how its cooked in a STICK and a quarter of butter, I'd say it's certainly not lacking in any fat. I dont like the way the "goop" looks. We eat with our eyes first.
I'm sorry yours turned out that way. Reduce heat or pull earlier. Mine was perfect. If it's a U it's right. If it's a O it's overcooked. Have a nice day.
Just prepared the dish for the first time and it was very good. I know that substances that are acidic can strip the seasoning off of a carbon steel skillet but I thought that your video was cooked in a carbon steel skillet so I was very surprised when I cleaned up, that my beautiful black seasoning was gone. I know not to use a steel skillet again but the meal was worth it.
Ah dang.....I did use carbon steel. I've not had any issues with this dish stripping the seasoning and I make this dish fairly often. I've used cast iron for this before as well. I guess the bit of lemon that is in there can certainly strip one. Mine has so many coats on it though from over the years that maybe it's harder to damage. Real bummer, at least the final product was worth a stripped skillet! Stainless steel skillet be just fine next go around. Have a good weekend.
I missed Louisiana shrimp. Since I left my birthplace of New Orleans, finding really good shrimp like this is very hard. In Arkansas they have shrimp but it is frozen and it does not compare to Louisiana shrimp, especially at this size.
Only place I have been able to find it is Costco. I believe it is fresh and not "previously frozen" because they're not full of water when I get them. I don't have a membership, so I have someone pick it up for me and the price is really good per pound.
I had a beer with it, usually always do. Sometimes a dry white, helps cut some of the richness. I see you have a nice BBQ shrimp base out. Where would one buy that at?
I can see de-veining it, but the fat in the head gives it alot more flavor!
I am from New Orleans and that shrimp de-veining trick was excellent. I never seen that before. Maybe my momma and daddy are just fine with leavin' the 'Poop Line' in. We do eat some odd things down here. That trick will be in my routine from now on. Thank you for making all these dishes seem less intimidating.
Preciate it! Seems like an easier way to me. I was at Mr. Bs in French Quarter back in October and noticed their prawns had the traditional slit down the back which make it easier to peel. So, in the end, you can make it easier for the cook or easier for the consumer.
I don't learn new things about cookin N'awlins food very often... I'm in my 50's, but I'll be damned, that worked excellent. That's a brilliant way to fix up the poop chute.
LOL
Honestly in East Texas we are the same. It's just extra protein...LoL 🤣 Never really minded until recipes chef on social media made it a big deal about it...🤷🏼
This turned out great for me. I’ve tried to make Mr. B’s Nola style BBQ shrimp before and couldn’t get it right. Your tip about emulsifying the butter over low heat is what made the difference. Thank you!
Oh my goodness. Thanks so much for the shout out. I fooled around for yeeeaaars to get it to match. IMO Mr B's is the best BBQ shrimp in NOLA.......... and I've had em all.
I bet you could use that sauce on top of noodles as well
Mr B I must say that this is one of the best recipe' I have ever made, and my friends agree.
Well, thank much. The Mr B's is in reference to Mr B's Bistro in New Orleans French quarter. This is their signature dish and I've yet to find anyone or anyplace do it better than them. This is their recipe. I got a first-hand showing of this dish made by their executive chef about twenty years ago. I watched closely and wrote down the recipe. Before I had a "smart" phone. LOL
Man, I got to say, I followed your instructions to the letter (except I used a cast iron skillet on a charcoal grill)..... and it turned out..... FANF@#$Kin' tastic!!!! I believe this is the best thing I have ever cooked. And I am Definitely my own worst critic.. I was already cooking some thin steaks on the grill and the ol' lady stumbled across these giant ass shrimp on sale. So I looked through youtube to see what to do with them (last time was a disaster on skewers...overdone). Long story short... the steak ended up being side dishes! That sauce could go on top of ANYTHING and elevate it to top shelf. That is EXACTLY the taste I think of when I think of New Orleans. Not TOO HOT or too salty or too rich. Perfection. I will be going through ALL your videos now. Please PLEASE keep up the good work!!
Thats what I'm talking about! Mr. Bs in the quarter has always had the best BBQ shrimp and that is exactly how they make it............................. everyone at the table licking the bowl. Did the sauce and shrimp pick up any smoke being over the charcoal, I know its a just a few minutes .............. wondering if it would? If you like gumbo, try the Paul Prudhomme gumbo i have posted. Deeeeelish. Use this exact recipe with smaller peeled shrimp and serve over grits. Just reduce cook time a bit.
That’s the best version I’ve seen in UA-cam. Excellent
He made a small incision and disembowled the shrimp 😆 TOTAL FINESSE
All for de-veining but taking the 'flavor' out of the head is not 'goop' it is what we call 'fat' or 'eggs' this is what makes the flavor!! Leave it ALONE for all things holy - after cooking 'suck the head' then eat the tail.
Well................ help yourself. Seeing as how its cooked in a STICK and a quarter of butter, I'd say it's certainly not lacking in any fat. I dont like the way the "goop" looks. We eat with our eyes first.
❤❤
Just had this at Mr B’s!
One my favorite places in the quarter. That BBQ shrimp is awesome.
Over cooked..... Rubber
I'm sorry yours turned out that way. Reduce heat or pull earlier. Mine was perfect. If it's a U it's right. If it's a O it's overcooked. Have a nice day.
@@regularfolksfood .. I guess I messed it up.... Damnit
Medium low heat. These will be perfect.
Probable best BBQ shrimp,recipe.
I think so. Mr B's imo has the best. I show how to replicate it.
That over Sundays mornings cheesey grits with a side light as air fryed chicken and waffles ..... can create world peace!!!!
NO SERIOUSLY
It sure can! Love some shrimp and grits.
This looks so good 😊
Folks be licking the bowl! You can use the EZ-Peel frozen shrimp that is already de veined. Works pretty dern good as well.
Thank you
Just prepared the dish for the first time and it was very good. I know that substances that are acidic can strip the seasoning off of a carbon steel skillet but I thought that your video was cooked in a carbon steel skillet so I was very surprised when I cleaned up, that my beautiful black seasoning was gone. I know not to use a steel skillet again but the meal was worth it.
Ah dang.....I did use carbon steel. I've not had any issues with this dish stripping the seasoning and I make this dish fairly often. I've used cast iron for this before as well. I guess the bit of lemon that is in there can certainly strip one. Mine has so many coats on it though from over the years that maybe it's harder to damage. Real bummer, at least the final product was worth a stripped skillet! Stainless steel skillet be just fine next go around. Have a good weekend.
What if the point of keeping the head on if you’re getting rid of the head stuff is it just for looks?
Pretty much looks. Most people just cook that orange goop out which is fat and adds a lil more flavor. I've just always cleaned mine and always will.
Whoa! Amazing!!! TFS
I missed Louisiana shrimp. Since I left my birthplace of New Orleans, finding really good shrimp like this is very hard. In Arkansas they have shrimp but it is frozen and it does not compare to Louisiana shrimp, especially at this size.
Only place I have been able to find it is Costco. I believe it is fresh and not "previously frozen" because they're not full of water when I get them. I don't have a membership, so I have someone pick it up for me and the price is really good per pound.
Nice video and equipment. One of my favorite dishes in New Orleans. Cheers!
Mine too!
Thank you. That was awesome
Glad you enjoyed it!
That looks good.
Its deeeeelish ! Every drop of sauce gets eat up with the soppin bread.
Wow...never seen a shrimp cleaned quite like that before....
Easy way to get that tract out without slitting the shrimp. The fat removal from the head is optional. Most dont do that.
Was this salted or unsalted butter 🧈 I didn’t hear you specify
I used unsalted butter.
Thank you I figured
What the brownish dark liquid or stock is ?
All the ingredients are listed in the description below the video. I think your asking about the Worcestershire sauce.
@@regularfolksfood
YES
Sorry I did CLICK ON THE LINK ....after I posted question and saw Wister Sauce
Thanks
Where’s the Wine or Beer?
I had a beer with it, usually always do. Sometimes a dry white, helps cut some of the richness. I see you have a nice BBQ shrimp base out. Where would one buy that at?