Food Wishes I hate to be the bearer of bad news but the seasoning blend that you use is it correct I live in New Orleans and I’m a certified chef and I have cooked barbecue shrimp thousands of times
@@bigdogpeck1874 : you said "is it" which makes no sense, unless you meant "isn't" but without ssying what is/isn't correct. Chef John also stated: "This is MY version." So... go back in your corner and stfu.
I've lived on the Gulf Coast for 65 years and although rice is a staple in our seafood cooking, I've never been a big fan. In this case, I think I would serve the shrimp over buttery vermicelli.
how do you cook something like this on high heat without the oil in your pan profusely smoking 💨💨💨 the highest i can get my heat is slightly above medium
@@jefffuehr366 good for you. I love mine 12 inch at Ross for 29 bucks ...I even spent a long time looking at it bitching to myself about the price. But I love it.
You know you've made it big on RU-vid when one must watch the ENTIRE advertisement before watching your video. Great job! You are my favorite RU-vid chef!
Loved the video. Great recipe, just LOVE, LOVE, shrimp. Got some HUGE ones today 8-12. In pound. Beautiful. Will enjoy making this tomorrow. Thanks. Great video, nice comforting voice too. Nam suen..... Not too much stuff Shrimp, butter, parsley, garlic, old bay, what else do you need. Yummmm
I really like him. He's not boring when he cooks and keeps my attention. And he know what he's doing. I'm gonna try this soon and hope it comes out good!
+Phoenix A. I know what you mean! Of course, there are those chefs that dazzle you with the knife skills or the fancy cooking technique (looking at you Chefsteps), but Chef John gives you the simple techniques with just a bit of pizzazz and lashings of his trademark humour :)
Literally just made this at 5:00am and it was great!!! I added a little seasoning salt because I'm convinced that pepper and seasoning must be together at all times. But anyways your a great chef and I'm glad I found you.
after a long hard day at work, hearing Chef John's soothing voice and his witty sense of humor, helps me unwind and feel good about life... and I don't even cook. I'm here for the voice.
Classic, got to love the classics. I hope that Chef John makes another classic recipe. I haven't seen him made a Calzone, I think everyone would love that.
I stumbled upon your channel just by surfing ( combining walking and a water sport) and throughly enjoy it, thank you. You have made me want to finish my kitchen remodel, ten years. An electric $20 griddle has sufficed until you came along!🤣😜🤔. Again thank you for a wonderful program. P.S. I have looked everywhere in my Krogers for accumulated juices,can’t find it, they’re not down Aisle 7 are they? I’m a bachelor and refuse to go down that aisle.😳
Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company, and produced in Maryland.The seasoning mix includes mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger.
Kinda big surprise for me but the food sections in TJMaxx and Marshall's (or similar stores) sometimes have smoked paprika. Probably not a necessity, but does make an appreciable difference compared to commercial brand paprika. Smoked paprika is quite... magical.
I have a big bag of "colossal" shrimp in my freezer and I was looking for something new to do with it. Thanks for another great recipe. This Kitchen Witch is going to make barbecue shrimp for dinner tomorrow night!
I'm probably going to get yelled at from all sides for suggesting this but I could definitely see using the shrimp to top your "Persian Rice w/ Potatoes" recipe. :D
1:29. "Sprinkle a little bit of Old Bay and please, do not substitute with a young bay..." [snickers] What a great dish, Chef! You are an American Internet Institution.
Love Chef John’s recipes! This turned out very good, however, it was very peppery. Almost too peppery. Lots of heat with cayenne and hot sauce (I used Tobasco), but the black pepper was almost overwhelming, maybe cut back by half. So good though.
Are you honestly telling me you can taste shrimp in that stock when completed? Thought for sure you'd put a little fish sauce in the stock. Might have added a little vinegar during reduction, then when reduced, add shrimp and more butter, fresh herbs. Absolute great video, inspired me.
NEW ORLEANS BARBEQUED SHRIMP Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib. We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel. 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 1/2 cups (3 sticks) cold unsalted butter, cubed French bread as accompaniment In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
The way I remember this dish is that the whole shrimp were cooked in a couple of big dollops of exxence infused butter. Topped with chopped green onions on rice in a bowl. lots of that good sauce too. Oh my lord!...
This is not New Orleans Style BBQ shrimp. About the only thing we use in BBQ Shrimp is A TON of Butter and 2 Tones of black pepper. Very little else! Look up Frank Davis BBQ shrimp for a really good dish! But don't get me wrong, we do have this style, but we don't call it BBQ Shrimp. Sorry.
I used to work at Pascal’s Manale. That’s the restaurant where New Orleans BBQ Shrimp originates. I used to make the BBQ Shrimp. This is so far from the real BBQ Shrimp. I do love this gentleman’s videos, and have much respect for him and his craft, but this is too far from what real New Orleans BBQ Shrimp is. It’s hard to watch.
There's a few things where I'll actually eat the tail, but yeah, in normal cases it's _at best_ usable as a handle... and _instead,_ it seems like most folks leave the tail sitting in the sauce, rendering it useless.
My Granmè use to make huge pots of this and this recipe is nearly identical. However, she would dump in a ton of FRIED okra right at the end to thicken the sauce. That doesn't mean much, though... She added okra to damn-near everything. I don't remember Worcestershire being an ingredient, but it very well could have been. I know she kept a big bottle of Lea & Perrins in the door of the fridge.
I live in New Orleans (born and raised) this recipe will never be the same without the shrimp heads on you need the "fat" in the head for the flavor to be right (peel on head on). No white rice either a piece of french bread for dipping. We're Spoiled here with great fresh seafood. I love chef John but had to say something. Sorry.
I like to use head-on shrimp...peel the tails carefully but leave the head attached. The flavor of the sauce will be vastly improved and sucking the juices out of the head is the best part!
Barbara Blättler hey look for this ☝🏾️ing the comments above yours, i tried tagging you but idk if it worked. I replied to the guy from Aussie answering this.
Chef John, I love ya, but that’s not authentic. Glad you made note of it. A few issues: 1. The shrimp should be head on and cooked in the shell. This greatly adds to the flavor as most of The shrimp fat is in the head. We would never add chicken stock. 2. Not any Louisiana hot sauce will do. You need a hotter vinegar based one like Crystal or Tabasco. Not a tomato based hot sauce. 3. And as you said way more butter. Way! 4. Also it’s traditionally served not over white rice, but with a warm, crunchy baguette to dip in the yummy butter sauce. Pascal’s Manale Restaurant on Napoleons street is credited with inventing the dish about 80 years ago. Sorry as a good French Creole boy I had to speak up. Looks like a good dish, but not really New Orleans BBQ shrimp. Still love your vlogs and what you do!
Joseph Philastre can’t disagree, but I have friends that “don’t like” shellfish (why we are friends I do not know) and I think this preparation is probably more palatable for them. Truthfully I’ve made this and I absolutely loved Chef John’s version. I want to try it more authentic with shell/head on and New Orleans levels of butter soon, but that will be my own experiment.
The absolute best chef on RU-vid. I always use his recipes and get tons of compliments... and I tell them it's from Chef John. HOW can anyone NOT like his recipes... or humor? Thank you for sharing your recipes and teaching us how to cook properly. If any of us had to pay for these lessons, we couldn't afford them. God bless you.
*WOW* that looks so amazing! I love shrimp! It's really really expensive on my island but how can I *not* give this recipe a try? I'll make it on my birthday ^-^
Want a super hot skillet, make sure your pan can handle the heat, cast iron or all stainless steel, no plastic/rubber handles. Crank oven to 450-500F when temp reached, put pan in for 15-20 minutes, then put on stove top crank heat, there you go. Screaming hot.no shrimp in pan when heating in oven, no oil in pan either, lol
