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. Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
2 dozen large shrimp with heads and shells, about 1 pound (I use raw frozen shrimp from Costco)
¼ pound (1 stick), + 5 tablespoons unsalted butter, in all
1½ teaspoons minced fresh garlic
1 teaspoon Worcestershire sauce
1 tablespoon + 1 teaspoon Chef Paul Prudhommes's Seafood Magic or or Blackened Redfish Magic
½ cup shrimp stock
¼ cup beer, unopened but at room temperature (don't forget to take the beer out. Cold beer will raise the temperature in the pan.
Steps:
Defrost the shrimp in the refrigerator. Rinse the shrimp in cold water and drain them well saving ½ cup of the water to substitute for the shrimp stock if you can't find it in the store. Set aside. 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 (Don't ignore the specific instructions to shake the pan back and forth rather than stir. When you're working with melting butter, especially in a dish with a high ratio of butter to other ingredients, stirring can cause the oils in the butter to separate out, and it will make the sauce seem oily.) 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.
BARBECUED SHRIMP
This is great shrimp, messy, but good! Stir the sauce frequently while serving, since it separates easily. We eat this by peeling the shrimps at the table and stirring them into the sauce and don't forget the French bread, it's great dipped into the sauce. This recipe just serves two, if you want to serve it to more than that, it's suggested you do so in separate batches. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
1/2 cup shrimp stock or 1/2 cup seafood stock (see my recipe for seafood stock or use your own)
1/4 cup beer, at room temperature
Steps:
Rinse the shrimp in cold water and drain well, set aside.
In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
When the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion.
Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
Add the beer and cook and shake the pan 1 minute longer and remove from heat.
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.
More about "paul prudhomme barbecue shrimp recipes"
BARBECUED SHRIMP FROM PAUL PRUDHOMME - CREOLE CAJUN CHEF
2020-07-21 K-Paul's restaurant in the French Quarter has permanately closed. It was here that Paul Prudhomme shared his gifts with New Orleans. To honor his legacy, I will share two recipes from his Louisiana Kitchen cookbook. 2 dozen large shrimp … From creolecajunchef.com Estimated Reading Time 1 min
LOUISIANA SHRIMP CREOLE IS A RECIPE SALUTE TO CHEF PAUL ...
2015-10-12 Chef Paul Prudhomme (1940 – 2015) – Acadiana Table mourns the passing of Paul Prudhomme the legendary chef most responsible for the worldwide popularity of Cajun and Creole cuisine. In tribute to him, we are reposting this shrimp Creole recipe … From acadianatable.com Estimated Reading Time 4 mins
Recipe can be doubled to 48-52 shrimp which is enough to feed a crowd! Cooking time is estimated depending on the size of the shrimp. Serve with pineapple or a fruit salsa. Cooking time is estimated depending on the size of the shrimp. From recipes.sparkpeople.com
52 PAUL PRUDHOMME IDEAS | PAUL PRUDHOMME, CAJUN RECIPES ...
Apr 21, 2018 - Explore Lynne Harris's board "Paul Prudhomme" on Pinterest. See more ideas about paul prudhomme, cajun recipes, chef paul. From pinterest.com
32 followers
2015-10-19 4 cups cooked Rice. Melt the butter in a 4-quart saucepan over high heat. Add the onions, bell peppers and celery; sauté about 2 minutes, stirring occassionally. Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan botton well. From creolecajunchef.com Estimated Reading Time 1 min
FRANK BRIGTSEN’S NEW ORLEANS BBQ SHRIMP | KIM SUNéE
2014-07-30 This is Frank's BBQ shrimp recipe that he kindly shared with me for my new book, "A Mouthful of stars." ... 3/4 teaspoon Chef Paul Prudhomme’s Seafood Magic seasoning (or your favorite low-sodium Cajun seasoning blend) 1 teaspoon minced fresh garlic; 1 tablespoon Worcestershire sauce; 3 tablespoons dark beer (enjoy the rest while cooking) 1/4 cup shrimp stock* directions: IF SERVING … From kimsunee.com Servings 2Total Time 15 mins
2020-08-10 ” -Paul Prudhomme. As I began to become more comfortable with cooking I decided to try some of the recipes behind the chef responsible for the seasoning I so adored, and purchased Chef Paul’s cookbook, Louisiana Kitchen. Over the years I have tried almost every recipe in his award winning book. This book, now battered and stained from years of use, has provided countless incredible meals ... From carnediem.blog Cuisine CreoleCategory Main CourseServings 4Total Time 20 mins
Add 1/2 ounce of the butter to the shrimp and let it melt. Next, add chopped garlic and Paul Prudhomme’s Seafood Magic. Next, add chopped garlic and Paul Prudhomme’s Seafood Magic. From pbs.org Estimated Reading Time 4 mins
PAUL PRUDHOMME'S BARBECUED SHRIMP RECIPE - FOOD NEWS
The best shrimp and grits recipes came from chefs whose careers reached back to the Creole-Cajun Bistro Explosion of the mid 1980s, when the disciples of Chef Paul Prudhomme strode the Earth and cream sauces incorporating shrimp, andouille, crawfish and tasso were as exciting as they were rife. From foodnewsnews.com
New Orleans native Charlie Andrews demonstrates on how to make BBQ Shrimp. This recipe feeds about 2 to 3 people. This dish is one of New Orleans most iconic... From youtube.com
PAUL PRUDHOMME BARBECUE SHRIMP RECIPES. SHRIMP SAUCE PIQUANT FROM PAUL PRUDHOMME. 2015-10-19 · 4 cups cooked Rice. Melt the butter in a 4-quart saucepan over high heat. Add the onions, bell peppers and celery; sauté about 2 minutes, stirring occassionally. Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and garlic; stir well. Continue cooking about 3 … From tfrecipes.com
2007-02-06 · Today I’ll share with you the recipe for Paul Prudhomme’s Barbecued Shrimp. This was unquestionably the most glorious meal I’ve made so far this year. It passed the five easy questions test with flying colors. It was quite easy to make, with prep time of only about 30 minutes. Best of all, we had an utterly magnificent experience eating it. A couple of brief introductory ... From tfrecipes.com
BTW, there's also a recipe for BBQ Shrimp in Paul Prudhomme's first cookbook, but the second one above is close to definitive, IM(NS)HO.-- Marc. bar-b-cued shrimp #3 8-10 pounds jumbo shrimp, heads and shells on (20 shrimp/pound) sauce: 1 pound butter 1 teaspoon ground rosemary 1 pound margerine 4 lemons sliced 6 oz. Lea and Perrins 1 teaspoon tabasco 8 tablespoons finely ground black pepper 4 ... From gumbopages.com
CASUAL KITCHEN: PAUL PRUDHOMME'S BARBECUED SHRIMP RECIPE ...
2007-02-06 1/4 cup beer at room temperature. 1) Rinse the shrimp in cold water and drain well. Leave shells on. 2) In a small bowl, combine seasoning mix ingredients. 3) Combine one stick of the butter, the garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. From casualkitchen.blogspot.com
PAUL PRUDHOMME BBQ SHRIMP RECIPE - IMAGE OF FOOD RECIPE
2019-09-07 Paul Prudhomme Bbq Shrimp Recipe. New orleans style bbq shrimp blackened shrimp a quick y louisiana shrimp creole is a recipe barbecued shrimp recipe food why toni tipton martin s shrimp is genius. Paul prudhomme s barbecued shrimp recipe from the shriner family cook bbq shrimp big green egg egghead forum the ultimate cooking experience bbq ... From herewebuy.org
CHEF PAUL PRUDHOMME'S CHICKEN AND SHRIMP ... - BBQ BRETHREN
2014-09-15 13 Add the rice and shrimp. Stir well, and remove from heat. 14 Transfer to an ungreased 8x8 baking pan, cover with foil. 15 Bake at 350° for 20-30 minutes. Remove bay leaves and serve. Source: Paul Prudhomme’s Louisiana Kitchen _____ From bbq-brethren.com
CHEF PAUL PRUDHOMME'S LOUISIANA KITCHEN | VINTAGE RECIPES
This recipe is printed on pages 209, 210, and 211 of Chef Paul Prudhomme's Louisiana Kitchen, and the photograph appears on page 192. File Gumbo, page 192. Makes 4 main-dish or 8 appetizer servings. You can substitute pieces of fish for any or all of the seafood in this recipe. Be sure to use margarine instead of butter; because margarine is ... From vintage.recipes
SHRIMP DIANE (RECIPE BY PAUL PRUDHOMME): GOONSWITHSPOONS ...
3 tablespoons very finely chopped parsley leaves. Pasta, French Bread or hot cooked rice! Rinse and peel the shrimp; refrigerate until needed. Use shells to make shrimp stock by boiling them in a pot of water. In a large skillet melt 1 stick of butter over high heat. When almost melted, add the green onions, garlic, salt, cayenne, white pepper ... From goonswithspoons.livejournal.com
SHRIMP CREOLE RECIPE PAUL PRUDHOMME - SHARE-RECIPES.NET
2018-04-21 Paul Prudhomme's Barbecued Shrimp recipe Food News. 4 hours ago Foodnewsnews.com All recipes . The best shrimp and grits recipes came from chefs whose careers reached back to the Creole-Cajun Bistro Explosion of the mid 1980s, when the disciples of Chef Paul Prudhomme strode the Earth and cream sauces incorporating shrimp, andouille, crawfish and tasso … From share-recipes.net
CHEF PAUL'S (PRUDHOMME) SHRIMP CREOLE RECIPE - COOKING INDEX
Main Course recipe for Chef Paul's (Prudhomme) Shrimp Creole - Rinse, shell and devein shrimp, make stock from heads and shells (see below).Heat fat over high heat in 4 qt sauce pan. And 1 cup onions and cook over high heat for 3 minutes, stirring frequently. Reduce... From cookingindex.com
2018-04-21 · Paul Prudhomme's Barbecued Shrimp recipe Food News. 4 hours ago Foodnewsnews.com All recipes . The best shrimp and grits recipes came from chefs whose careers reached back to the Creole-Cajun Bistro Explosion of the mid 1980s, when the disciples of Chef Paul Prudhomme strode the Earth and cream sauces incorporating shrimp, … From tfrecipes.com
71 PAUL PRUDHOMME IDEAS | PAUL PRUDHOMME, SEASONING BLEND ...
Sep 25, 2020 - Explore Joseph Richard's board "Paul Prudhomme" on Pinterest. See more ideas about paul prudhomme, seasoning blend, magic recipe. From pinterest.com
PAUL PRUDHOMME'S BARBECUED SHRIMP - THE AHA! CONNECTION
½ cup basic shrimp stock ¼ cup beer at room temperature. Rinse the shrimp in cold water and drain well. Set aside. In a small bowl combine the seasoning mix ingredients. combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. From theahaconnection.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
