Mardi Gras Shrimp - Spicy New Orleans Style Shrimp
BBQ Shrimp Recipe - Spicy Mardi Gras Shrimp cooked on Pellet Grill
#mardigrasshrimp #spicyshrimp #howtobbqright
Mardi Gras Shrimp Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Malcom’s King Craw Cajun Seasoning
- Killer Hogs The BBQ Sauce
- Killer Hogs Hot Sauce
- Bayou Classic 12 Cast Iron Skillet
Mardi Gras Shrimp Recipe
- 2lbs raw shrimp peeled & deveined
- 2 Tablespoons Malcom’s King Craw Cajun Seasoning.
- 1 teaspoon dry crab boil
- 1/2 red onion diced
- 1/2 yellow bell pepper diced
- 1/2 green bell pepper diced
- 4 cloves garlic minced
- 1 stick butter
- 1 cup Killer Hogs BBQ Sauce
- 1-2 Tablespoons Killer Hogs Hot Sauce
- 1/2 cup worcestershire
- Juice from 1 lemon
- Parsley and Lemon slices for garnish
Directions:
1. Prepare pellet grill for indirect cooking at 350 degrees.
2. Melt butter in iron skillet on grill and sauté peppers and onions for 4-5 minutes until softened. Add garlic and continue to sauté for 1-2 minutes.
3. Add The Bbq sauce, Worcestershire, and lemon juice. Season with King Craw Cajun Seasoning and dry crab boil.
4. Bring mixture to a simmer and cook for 20-30 minutes.
5. Season shrimp with King Craw and place in the sauce mixture. Be sure to coat each shrimp in the sauce. Add a few slices of fresh lemon to the skillet
6. Continue to cook for 5-10 minutes or until shrimp are done - no longer translucent.
7. Remove from the grill and garnish with chopped parsley. Serve with a crusty French bread to soak up the sauce.
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Pascal's Manale (The Original Barbecue Shrimp & Delectable Oysters Dante) - Season 2
You'd be hard-pressed to find a New Orleanian ⚜️ who’s older than our next restaurant.
We’re Uptown????just off the streetcar line at an institution revered by locals and celebrities alike: Pascal's Manale Restaurant.
Let’s go into the kitchen where Barbecue Shrimp ???? was born. General Manager Carmen Provenzano and his team give us a behind-the-scenes ???? look at this world-famous ???? shrimp dish. Then, Desi gets a taste of their delectable Oysters ???? Dante.
Grab your bibs and let’s dive in! ????
In partnership with New Orleans & Company, Love to Eat New Orleans is a new digital food show featuring our favorite New Orleans area restaurants. Produced, directed and hosted by New Orleanians, we’re reaching out to locals asking where they LOVE TO EAT.
Love to Eat New Orleans is a fresh take on our old favorites and new ones too. We’re taking you into the kitchens of world-famous restaurants, hidden gems and everything in between. We’ll be talking with local celebrities & meeting the chef’s behind our favorite food and the customers who LOVE it.
Each week we’ll post on social media a category. The categories range from specific dishes, locations, cuisines or topics like dog friendly restaurants. Our three hosts will then take off all over Greater New Orleans to feature those suggestions. We’re focused on interesting and entertaining stories, unique New Orleanians and of course great food.
So, where do YOU Love To Eat?
OVEN-BAKED BBQ SHRIMP NEW ORLEANS STYLE
OVEN-BAKED BBQ SHRIMP NEW ORLEANS STYLE
4 pounds thawed LARGE or JUMBO SHRIMP, deveined, shell-on
2 cups melted BUTTER
1/4 cup WORCESTERSHIRE SAUCE
1/4 cup FRESH LEMON JUICE
2 generous Tablespoons BLACK PEPPER
2 teaspoons SALT
2 dashes or more of HOT SAUCE (I use Louisiana Hot Sauce)
2 generous teaspoons chopped or minced GARLIC
2 thinly sliced LEMONS
In a 9 x 13 baking dish pour all the ingredients except the shrimp and lemon slices. Stir to mix. Layer half the thawed shrimp in the mixture then place 4 slices of lemon. Layer the other half the shrimp and place 4 slices of lemon on top. Bake at 400 degrees F for 20 minutes stirring and tossing the shrimp half way through baking. Serve in a bowl with lots of the buttery broth. Make sure to have plenty of french bread for dunking into the broth and enjoying!!
BBQ Shrimp | Emeril Lagasse
On the menu at his restaurant in New Orleans since day one, BBQ Shrimp is a recipe
so essential to Emeril that he wanted to create a version for the home cook.
BBQ SHRIMP
SERVES 4 AS AN APPETIZER
“Barbecue shrimp” originated at Pascal’s Manale Restaurant & Bar in New Orleans in the 1950’s and became hugely popular. When I was getting ready to open Emeril’s, I developed my own white tablecloth version, with a kicked-up flavor base that simmered for hours. It’s still a signature dish at Emeril’s. Here I simplify my interpretation for the home cook, served with jalapeno biscuits.
SHRIMP
24 large head-on shrimp (about 2 pounds), peeled and deveined, tails left on, shells and heads reserved.
1 tablespoon cracked black peppercorns
2 teaspoons Emeril’s Essence (recipe follows)
1 ½ teaspoons chopped fresh rosemary
3 tablespoons olive oil
1 cup dry white wine
3 cups water
¾ cup Worcestershire sauce
Juice from 2 lemons (about ¼ cup)
½ cup chopped onion
1 tablespoon minced garlic
1 tablespoon hot sauce
¼ cup (½ stick) unsalted butter, cut into 8 pieces
Jalapeno Biscuits, for serving (recipe follows)
In a medium bowl, toss the shrimp with half of the cracked pepper, 1 teaspoon Essence, and the rosemary until evenly coated. Cover and refrigerate until ready to use.
Heat 1 tablespoon oil in a 12-inch skillet over high heat. Add the shrimp shells and heads, the remaining ½ tablespoon pepper and 1 teaspoon Essence, and cook, stirring a few times, for 3 minutes. Add wine, water, Worcestershire, lemon juice, onion, garlic, and hot sauce. Bring to a boil, reduce the heat to a simmer, and let gently bubble for 45 minutes. Strain through a coarse strainer; you should have about 1 cup of barbecue base.
Heat a 14-inch skillet over high heat. Add remaining 2 tablespoons of oil, then shrimp and cook for 2 minutes, searing on both sides. Pour in the barbecue base, reduce the heat to medium, and simmer until the shrimp are cooked through, about 1 minute. Remove from the heat; whisk in the butter, one piece at a time, not adding another until the previous piece is fully incorporated in the sauce.
Transfer the shrimp to a serving platter or small individual plates. Spoon the sauce over the shrimp and serve immediately with jalapeno biscuits, if desired.
EMERIL’S ESSENCE
MAKES ⅔ CUP
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
JALAPENO BISCUITS
MAKES 12 BISCUITS
1 cup all-purpose flour
1 teaspoon baking powder
⅛ teaspoon baking soda
¼ teaspoon salt
¼ cup cold unsalted butter, cut into small pieces
2 tablespoons chopped seeded jalapeno pepper
¼ cup buttermilk, or as needed
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Sift dry ingredients into a small bowl. Work the butter into the flour with a fork until the mixture is crumbly. Stir in the jalapeno. Mix in the buttermilk a little at a time, adding just enough so that it comes together into a smooth ball of dough. Do not overwork the dough.
On a lightly floured work surface, roll dough into a 7-inch round, ½ inch thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to make additional biscuits. Transfer the rounds to the baking sheet. Bake until the tops are golden and the bottoms browned, about 15 minutes. Serve warm.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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