Secrets of Restaurant Chefs: New Orleans BBQ Shrimp Austin Kirzner Red Fish Grill
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- Опубліковано 14 жов 2012
- Chef Austin Kirzner, Executive Chef, Red Fish Grill, demonstrates how to make New Orleans BBQ Shrimp, which is actually not barbecued. The technique is definitely French with New Orleans seasoning. Served with creamy grits, the heads-on shrimp were briny, buttery, tender and deliciously spicy.
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That looks incredible! I can imagine how good it tastes. Very, very nice!
Excellent
I have made this meal as he cooks it. It is awesome and everyone I cook it for loves it. I either serve it in a bowl with bread for dipping or put it over pasta.
nice meal thank you.
It must have some black pepper, thyme not rosemary, and some fresh lemon juice for acid and to brighten. Half a teaspoon of roasted tomato paste is good, too.
GREAT GREAT JOB
bro that looks delicious. you are hired
No lemon or lemon juice or any Creole seasoning??
I’ve watched this video so many times and I’m shocked it doesn’t have more views.
Ryan, thanks for your comment. I really appreciate your kind words. Thanks!
I'm from New Orleans. Burnt garlic and herbs. No spice.Offel recipe.
Cooking time is for building your appetiteup
WHERES THE BLACK PEPPER?! Not new orleans bbq shrimp without a ton of black pep
That pan looked awfully dry in the beginning.😬
Mo grits please..
Touch more cream at the end would be nice
People that hate heads have never tasted them!!!! I will just say that!
No bay leaf?
Where's the black pepper?
a little brown sugar and more butter and woushisire for the bread
No on grits....Yes on crusty bread! I make a version with more rosemary and paprika, cajun spices, shrimp shelled and deveined
Yum! That sounds great. I would love the contrast of "crusty" and shrimp. Delicious. Have a great New Year and thanks for the comment!
head on fresh shrimp or its not going to have the flavr. . these shrimp werent fresh with the black heads . must be a emeril lagassie type cook . but french bread to dip the sauce or its the wrong recipe.
Toasted bitter garlic....garlic should only be cooked 30 seconds.
You burnt the garlic by now.....christ looks crispy
Maybe it looks that way, but the garlic wasn't burnt. Not at all. The shrimp were delicious!
Whats up with the tongs? Use a wooden spoon
To the camera person..could we at least stop watching the chef and see the preparation..
epic fail ...what ur stingy w the buuter
Why is he scraping the pan like that !!!! It's going to leave a metallic taste on the food
Good observation, but he actually isn’t scraping the pan. he’s moving the sauce. So there wasn’t any of the disagreeable metallic taste that you warned about. Good note. Happy new year.
It's a carbon steel pan. It won't leave a metallic taste. That would only happen if he cooked something acidic for a long time; like a tomato sauce. What he is doing is just moving the food around the pan, so it doesn't burn.
Who dat say he makin NoLa BBQ shrimps ? not me ! no wosster sauce an we dont eat dat on grits !
y
Not even close...
Definitely burnt the garlic. Shit. Chef
The dish doesn't look spicy enough, I didn't see the gentleman add any Paprika, Cajun spices, or Pepper. The sauce is missing that beautiful red color, It doesn't look like what I would want at an eating establishment.
Your recipe is way too time consuming. Not a standard New Orleans BBQ shrimp recipe. A good thick compound butter base is preferable. Season up, boil, and pour in a large soup style bowl. The only addition i like is the Abita beer for taste.
Totally *******OVER COOKED ******* the shrimp... Hack cook.
lovely but i would have added like 40 more shrimp to that much sauce. looks delicious but wouldn't order it as it is waaay tooo fattening. if you couldn't lighten it up, i would order all day long! thank you!
that,s what bread is for!! eat it all and lick the plate!!!then go for a long run!!
Not enough sauce. It's a fact. Look it up
Sorry, if I'm eating in a restaurant, I don't de-head my own shrimp.
I understand completely. If you were eating with my wife and myself, she would agree with you. Myself, I enjoy eating the heads. They have a delicious sweetness, but from what you said and what my wife says, that sweetness is not for everyone. Thanks for your comment. Have a great weekend.
Yep, personal preference. Other than that, sure looks great. The only time I've had BBQ shrimp was at Muriel's years ago. I'm still looking for a recipe a non-cooker (I do good to boil water) can make.
You don't deserve creole food
I ain't eating n no shrimp with head on it. .that's a complete turn off to me.. that's my opinion..everyone entire to there own opinions..