tag:blogger.com,1999:blog-37886248.post1327201974524410253..comments2024-03-22T00:35:19.082-07:00Comments on Casual Kitchen: Paul Prudhomme's Barbecued Shrimp Recipe: The Most Glorious Meal So Far This YearDanielhttp://www.blogger.com/profile/02388302796031288076noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-37886248.post-67367789773615584782022-05-06T17:01:22.421-07:002022-05-06T17:01:22.421-07:00Thanks for your comment and so happy to hear your ...Thanks for your comment and so happy to hear your ideas for using the leftover sauce!<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-31449147888711592602022-05-06T16:08:35.210-07:002022-05-06T16:08:35.210-07:00I forgot to add I always peel the shrimp first and...I forgot to add I always peel the shrimp first and use the shells to make the stock.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-42626127599937374262022-05-06T16:07:10.860-07:002022-05-06T16:07:10.860-07:00I’ve been making this dish for 40 years!! It’s so ...I’ve been making this dish for 40 years!! It’s so damn good!! I made it tonight; skipped the rice for some incredible Italian bread. My husband wanted a veg so halved some grape tomatoes and added them at the end just to heat through. Worked great. I’m saving the leftover sauce to serve over pasta in a few days.<br />One of our altimeter favorite recipes!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-52136347882132304312021-01-19T09:19:47.614-08:002021-01-19T09:19:47.614-08:00Hi Saskia, great question! I don't think I'...Hi Saskia, great question! I don't think I'd add a veggie to the recipe itself but I could suggest a couple ideas. First some mashed potatoes on the side to soak up any leftover sauce. And then another idea, that comes from another recipe here at CK: Lemon Roasted Cabbage. <br /><br />You can find the post here: http://casualkitchen.blogspot.com/2011/06/lemon-roasted-cabbage.html<br /><br />Enjoy!<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-61374210807117979002021-01-19T09:12:45.692-08:002021-01-19T09:12:45.692-08:00As someone who is a relatively new convert to shri...As someone who is a relatively new convert to shrimp/prawns (I was vegetarian for years, then just squeamish about eating them, but then I got over myself and I can't get enough of them now!) I'd love to try this! However I always try to make sure I serve some kind of vegetables with every meal, and I'm struggling to think of how to introduce some veg to this. Can you think of a vegetable side dish, or something veg-heavy that would work as another course before or after this? The one thing I thought of was just adding some spinach to the recipe as I've found in the past that usually works well with brothy sauces & soups without taking over the dish too much.Saskiahttps://www.blogger.com/profile/18182898991191053037noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-23817439429270014172020-09-04T08:12:50.755-07:002020-09-04T08:12:50.755-07:00This is the BEST and I agree the whole book is fab...This is the BEST and I agree the whole book is fabulous! This is the meal most of my extended family members request for birthdays...and for Christmas Eve I make 3 batches of the gumbo, which is devoured along with tamales & chili!Grandpa/MeeMawhttps://www.blogger.com/profile/10384726563022696143noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-24314742910878190702020-05-11T07:17:48.504-07:002020-05-11T07:17:48.504-07:00Thanks for sharing recora1!! Sounds like a really ...Thanks for sharing recora1!! Sounds like a really good day. <br /><br />And it's nice to see this post still getting pageviews after all these years. It's a real keeper of a recipe. <br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-25043253779470129032020-05-10T16:38:04.081-07:002020-05-10T16:38:04.081-07:00We decided to make this dish during the covid-19 t...We decided to make this dish during the covid-19 times. We mixed half the water for the rice with half orange juice plus orange zest. Wow! It made quite a difference and the shrimps were fabulous. We also had a New Zealand Sauvignon Blanc. In the background we had Blues playing from the French Quarter. Not bad for a Canadian dinner in the middle of lockdown!redcoral1@gmail.comhttps://www.blogger.com/profile/05633179463513807841noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-4749695273881230472018-03-16T20:48:16.044-07:002018-03-16T20:48:16.044-07:00HELLO if you modified the recipe then it's NOT...HELLO if you modified the recipe then it's NOT the same recipe.<br />here's the REAL recipe!<br /><br />Barbecued Shrimp<br /><br />Makes 2 servings<br /><br />I want to warn you right now this is fun but messy to eat! In New Orleans most people wear bibs when they eat it, because you peel your own shrimp and dip them in the sauce. And most of us soak up more sauce with our French bread.<br />Find this recipe and more in Chef Paul Prudhomme's Pure Magic.<br /><br />ingredients<br />2 dozen large shrimp with heads and shells, about 1 pound<br />¼ pound (1 stick) + 5 Tablespoons unsalted butter, in all<br />1½ teaspoons minced fresh garlic<br />1 teaspoon Worcestershire sauce<br />1 Tablespoon + 1 teaspoon Chef Paul Prudhomme's Seafood Magic® OR<br />Chef Paul Prudhomme's Blackened Redfish Magic®<br />½ cup shrimp stock<br />¼ cup beer, unopened but at room temperature<br /><br />how to prepare<br />Rinse the shrimp in cold water and drain them well. Pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange-colored shrimp fat from the head attached to the body. Set aside. <br /><br />Combine 1 stick of the butter, the garlic, Worcestershire sauce, and Seafood Magic® or Blackened Redfish Magic® in a large skillet over high heat. When the butter melts, add the shrimp. Cook for 2 minutes, shaking (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock. Cook and shake the pan for 2 minutes. Add the beer and cook and shake the pan for 1 minute more. Remove from the heat and serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.<br /><br />Note: If you can't find shrimp with heads, go ahead and use headless shrimp. Your dish will still be great.<br /><br />Copyright© 1995 by Paul Prudhomme<br /><br />Tioniahttps://www.blogger.com/profile/08531803854346342140noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-18118585693494800482015-10-01T04:20:29.201-07:002015-10-01T04:20:29.201-07:00Great comment Anon (2:23), thank you for sharing y...Great comment Anon (2:23), thank you for sharing your thoughts and feedback!<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-76337992991496836772015-10-01T02:23:20.536-07:002015-10-01T02:23:20.536-07:00I lost my cookbook and am always grateful to find ...I lost my cookbook and am always grateful to find this recipe online. I live in Louisiana so have access to shrimp and make this when the big brown ones are in season and I can afford them. I always peel the shrimp before cooking; wouldn't think of peeling them in public at a restaurant and ruining my clothes and wouldn't do that at home either. On shrimp stock: if I buy shrimp with heads on, I make shrimp stock with the heads and shells. If I don't have enough materials for the batch, I freeze the stuff until I do. This recipe is quick; I spend the most time peeling the shrimp before cooking. It's also HOT but you could reduce the peppers by half to cool it. I simply take a Zantac before scarfing it down. Don't even think of making it without a pan full of garlic toast to soak up the sauce; it's sinfully good!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-80388680869718736812015-04-25T05:34:49.641-07:002015-04-25T05:34:49.641-07:00Love this recipe and have been using it for severa...Love this recipe and have been using it for several years. Hard to beat it! However, I rarely keep seafood stock on hand, but in his book he suggest after pulling the heads off the shrimp, boil them in water and use that for the stock. It works and I like it much more than the vegi stock. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-70569439472878267652013-04-28T11:22:05.986-07:002013-04-28T11:22:05.986-07:00I have had Chef Paul's cookbook for 30 years. ...I have had Chef Paul's cookbook for 30 years. I was in NOLA on a layover and went to K-Paul's. We stood in line for 30 minutes or so, then were seated with strangers. We began with a Cajun Martini (vodka with jalapeno marinated for 24 hrs). We had a fabulous meal and received gold stars to stick on our foreheads for cleaning our plates. It was an unforgettable dining experience. Chef was seated at a rear table, in his usual white costume, with a cane propped next to him. I bought his cookbook the next day and have never found one to compare. But tonight will be the first time to try the BBQ shrimp. I am so glad I found this blog. I was questioning the use of beer, rather than wine, but now feel okay about it. How could I have doubted such a legend?Floridafoodiehttps://www.blogger.com/profile/12073248791905883692noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-49387776617927239092012-02-11T09:49:44.570-08:002012-02-11T09:49:44.570-08:00Couple of comments. I started cooking this recipe...Couple of comments. I started cooking this recipe years ago when the first publication of this book came out. In My Humble Opinion (written out so you know I am serious) this is absolutely a killer recipe. Over the years I have my modified version and no longer use any beer but that is a matter of taste. I always cook it on the charcoal grill in a cast iron skillet. BBQ shrimp is a standard in Cajun Country (northerner here but have tried lots of it and nobody tops this recipe you can easily make at home yourself, simple, simple, simple). If you are a purist bbq'r it is not bbq at all. Back to the recipe; when cooking over charcoal there is a significant amount of hickory burned down to grey ash cover so it will not flare up when lid is opened with my lump charcoal in an egg style grill. The butter and wet ingredients are brought to a boil, with the cover closed, (adds smoke flavor to the liquids). The peeled formerly frozen (remember northerner here have never had this made with fresh gulf shrimp and would kill to try it that way) shrimp goes in as soon as the boil starts. Close the lid for 2-3 minutes. Go out flip the little morsels. Another 2 or 3 minutes but them in a bowl. We always do 2 batches and now procede with the 2nd batch. Pour the remaining sauce in the bowl with the shrimp. For some reason the second batch always comes out a little tastier!!! I have cooked this many times for my mechanics at work. One of them even said he would not eat spicey food. He loved shrimp though and tried one. You had to beat him off the bowl after that. I literally have had grown men 35-40 yrs. old racing to the bowl pushing each other to get the first ones. Pathetically hillarious too!! You can also do trout in this recipe and a few other fish and they are killer. As for the cookbook my first one is wore out. My second one is starting to look very sad. You can buy it on Amazon used books for a couple bucks (it saddens me this should cost $100). We have a library of cookbooks and this is the only one that is worn out! Unlike the common cookbook with 2 or 3 good recipes, this has a ton of great recipes. The enchilada recipe in it is a must try, we use grilled chicken (yes over hickory) and it is almost as good as the bbq shrimp. The cornbread recipe is unbelievable. This book should be recognized as the Bible of Cajun cooking. The tips for making roux are great. Gumbo tips galore. The sticky chicken recipe is my son's favorite. The chicken picante is killer. His shrimp picante may have a mistake in the amount of cayenne but that is the only recipe we detested in what we tried. This is Paul's greatest work because it is home cooking, family Cajun recipes from one of your greatest Cajun family's own home and an awesome chef's own perfection.A Fannoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-75657833579387731842011-11-05T15:32:36.980-07:002011-11-05T15:32:36.980-07:00I've made this recipe lots of time and really ...I've made this recipe lots of time and really enjoy it because it is spicy enough for me, a Louisiana native. I use about half the butter the recipe calls for and it still tastes great. You can also peel the shrimp before cooking it and it is less messy to eat.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-61393207672544880712010-09-10T06:07:48.837-07:002010-09-10T06:07:48.837-07:00Thanks for the comments and reactions. I think th...Thanks for the comments and reactions. I think there's practically a universal consensus that this sauce is simply out of this world. <br /><br />And Anon, I'm so glad you had a great experience making this. That is <em>exactly</em> what Casual Kitchen is all about. Congrats!<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-20542583171287812292010-09-09T16:50:53.837-07:002010-09-09T16:50:53.837-07:00This is absolutely the best shrimp I ever had. I w...This is absolutely the best shrimp I ever had. I was very hesitant to leave the shells on but I'm so glad that I did. Amazing flavor!!!! My favorite part was dipping french bread in the sauce. I daydream about having this dish again. YUMMY!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-61783187204679092992010-08-22T11:08:00.573-07:002010-08-22T11:08:00.573-07:00Late comment:
No, this is not barbecue. It is, if ...Late comment:<br />No, this is not barbecue. It is, if you are feeling kindly, grilling. But even that is pushing it. <br />This comes from my husband, who has gone to two Steven Raichlen courses.Cynthiahttps://www.blogger.com/profile/01140965699077192514noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-17533498258518866062010-08-19T14:30:21.079-07:002010-08-19T14:30:21.079-07:00This is one of my all time favorite recipes. I ag...This is one of my all time favorite recipes. I agree with doctorcja. The dish is much better with the heads on the shrimp. Although I would like to add that Chef Paul's directions for preparing the shrimp are important. He says to cut off the head right behind the eyes. This will remove the somewhat bothersome "feelers", which on large shrimp are pretty long and can be problematic when cooking. But mainly, it opens up the head so that the shrimp's delicious fat content will be added to sauce. It makes a huge difference. <br /><br />Having moved to the Northeast some 20 years ago from New Orleans I really miss being able to get shrimp with the heads still on. I believe it's a legal issue having to do with regulations regarding how shrimp are shipped, and not merely a Yankee prejudice. :)Unknownhttps://www.blogger.com/profile/03891835188385928138noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-83859354712557596402010-08-04T20:45:23.935-07:002010-08-04T20:45:23.935-07:00I too have been making this for 20 years and every...I too have been making this for 20 years and everyone I've ever served it too loves it and has requested the recipe. I've also made it both ways, shell on and shell off. I've felt shell on not only added to the flavor in the simmer but found often shell off meant frozen shrimp use which caused the shrimp to be a bit more tought.<br />My take of the adventure of shell on is, even with the boss coming for dinner, getting down and dirty with butter sauce dripping on your chin and covering your fingers, laughter followed and live became less serious. Also all the good butter sauce was meant for dipping chunks of great hot french bread. Everyone once in a while we have to break the rules and just enjoy the exceptional things in life.Unknownhttps://www.blogger.com/profile/13797478999044761966noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-86071062901403261242010-04-24T08:43:59.627-07:002010-04-24T08:43:59.627-07:00I have made this recipe from Prudhomme's cookb...I have made this recipe from Prudhomme's cookbook, but probably used half the butter. The best version uses head-on shrimp. You need to leave the shells on to extract the extra flavor. Your choice whether you eat the shells or peel while eating and lick your fingers a lot.doctorcjahttps://www.blogger.com/profile/11389862283569102303noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-27921504617068368522010-03-01T11:33:22.904-08:002010-03-01T11:33:22.904-08:00Mmmm, this looks delicious! Saving this one to try...Mmmm, this looks delicious! Saving this one to try too :)Laurahttps://www.blogger.com/profile/17100746061554733157noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-2831376589855169612010-02-27T06:44:49.302-08:002010-02-27T06:44:49.302-08:00Thanks for sharing a idea Anon! That's an exce...Thanks for sharing a idea Anon! That's an excellent way to make use of this recipe's great flavors. Thanks for your comment.<br /><br />DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.comtag:blogger.com,1999:blog-37886248.post-72050128953442335482010-02-26T20:09:37.907-08:002010-02-26T20:09:37.907-08:00I may be late in chiming on on this one, but I hav...I may be late in chiming on on this one, but I have been making this recipe for the last 20 years and it only gets better. I have made with and with out shells on depending on the company I am having over.<br /><br />Also, the leftover sauce in the pan makes the best "Deviled" eggs you will ever have. I simply scrape the extra into a dish, refrigerate and mix with eggs next day!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-37886248.post-58594865662317264592007-10-24T17:30:00.000-07:002007-10-24T17:30:00.000-07:00Hi JFunk, Sorry to hear this but please don't lose...Hi JFunk, <BR/>Sorry to hear this but please don't lose heart! Keep in mind that everybody once was a novice cook at some point. <BR/><BR/>And to be honest, even though I've been cooking for decades, I still tend to lack confidence when I make something for the first time (or even the first few times). <BR/><BR/>Re the sauce: it's supposed to be pretty thin. If you want to take a look at a <A HREF="http://flickr.com/photos/67358073@N00/sets/72157600640052274/" REL="nofollow">flickr set</A> on the making of this recipe, it might give you a better sense of how the recipe is supposed to come out.<BR/><BR/>Re your question on the shells: For some reason, many of Paul Prudhomme's recipes are "finger licking" in both senses--the recipes seem to require messy hands to eat them. You can of course take the shells off before cooking if you like, but we don't. I think it's just part of the Cajun vibe. <BR/><BR/>I hope that helps! Thanks for your comment.<BR/><BR/>DKDanielhttps://www.blogger.com/profile/02388302796031288076noreply@blogger.com