How to make New Orleans-style Barbecue Shrimp
Food Writer Ann Maloney walks us through how to make Mr. B's Bistro recipe for New Orleans-style barbecue shrimp.
Think you have a great shrimp recipe? Enter our 2018 Win Your Weight in Shrimp Contest presented by Rouses Markets. Find all of the details at NOLA.com/shrimp. Deadline: May 28.
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For more Mr. B's Bistro recipes, visit Mr.BsBistro.com. (If you don’t have jumbo shrimp, just increase the number of shrimp added to the pot.)
New Orleans Barbecue Shrimp
4 appetizer portions or 2 entrees
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1-1/14 to 1-1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In large skillet combine shrimp, lemon juice, black peppers, Creole seasoning, garlic and Worcestershire. Cook over moderately high heat, tossing and moving shrimp until they turn pink, about 1 minute on each side.
Reduce heat to moderate and stir in butter, few cubes at a time, stirring constantly, but gently, and adding more only when butter is melted.
Remove skillet from heat. Place shrimp in a bowl and pour sauce over top.
Serve with crispy French bread for dipping.
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Uncle Frank's Oyster Stuffing
Uncle Frank was of Croatian descent. The Croatians came to south Louisiana to cultivate the oyster beds starting in the 1700s. This recipe comes from Uncle Frank's mother whom New Orleanian treasure Chiqui Collier and friends affectionately called Ma Mee, pronounced mah mee. It was passed down through their family, thus the olive oil and not butter.
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?
I Tried To Make Baby Back Ribs Out Of Mushrooms
Merle convinces her coworkers to try another crazy vegan substitute. Will they think this recipe is a great success or a huge failure?
Vegan Baby Back Ribs Recipe
Servings: 4
Ingredients:
- 10 King Oyster Mushrooms
- 1 tablespoon Toasted Sesame Oil
- 2 tablespoons soy sauce
- 1 teaspoon liquid smoke
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- ¼ teaspoon cinnamon
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 tablespoons vegetable oil
- 1½ cups vegan BBQ Sauce
Garnish:
Parsley
Preparation:
1. Cut the head off the king oyster mushroom and slice off gills from the thick stems of the mushrooms.
2. Put the prepared mushrooms in a large mixing bowl, add the toasted sesame oil and soy sauce, mix well. Add garlic powder, onion powder, smoked paprika, cinnamon, salt, and pepper. Stir so that mushrooms are evenly covered
3. Heat vegetable oil in a cast iron skillet, on a medium high heat. Add the mushrooms and then put another skillet on top of the mushrooms
4. Apply light pressure to the top skillet with your hand until edges are lightly charred.
5. Remove the top skillet off the mushrooms and flip mushrooms with a pair of tongs
6. Put the second skillet on top of the mushrooms again and apply more pressure. The mushrooms need to be seared and lightly charred all over the skin
7. Add mushrooms to an oven dish, cover them with sriracha and bbq sauce, cover them with tin foil and prick the tin foil a few times
8. Put the tray in the oven and bake the mushrooms for 50-60 minutes at 350ºF (180℃).
9. Pour some of the left over bbq sauce over the mushrooms, garnish with parsley and serve
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The Muffuletta: How This Gigantic New Orleans Sandwich Was Born | Good Gumbo
A massive Sicilian sesame loaf stuffed with Italian meats and cheeses fit the bill for a grab-n’-go meal making the Muffuletta, an Italian dish unique to the city of New Orleans. Chef Phillip Lopez and Frank Tusa to learn why this monster sandwich is such a local favorite. Snack on more content like this:
Host: Chef Phillip Lopez
Producer: Jennifer Finley
GG Executive Producer: Christina Melton
PBSDS Executive Producer: Adam Dylewski
PBSDS Editorial Producer: Niki Walker and Jess Blaise
Director and Post-Production Supervisor: Donald D.Ray! Washington Director of Photography: Robert Tweedy Francis
Editors:
Matt Hathcox,
Donald “D.Ray!” Washington
Assistant Editor: Jordan Peck
Graphics: Ryan Golden
Videographers:
Robert Tweedy Francis
Donald “D.Ray!” Washington
Bennie Robertson
Kirk Roberson
1st AC:
Levi Porter
Drone:
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Bennie Roberson
Gaffer: Alvin Henry
Original Music: The Michael Foster Project from Baton Rouge, LA
IT Support and Web Services:
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Image Credits:
American Italian Cultural Center, Louisiana Digital Library
The Historic New Orleans Collection, The New Orleans Museum of Art, Louisiana Department of Culture, Recreation and Tourism
Produced by PBS Digital Studios and Louisiana Public Broadcasting