Food Network
Home> Recipes>
New Orleans BBQ Shrimp Recipe

New Orleans BBQ Shrimp

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 41

Showing 11-20 of 41

Sort by:

Newest

  • on August 27, 2011

    Flag

    I have made this recipe twice both times it was fantastic. I am not a chef, never went to culinary school I just love to cook. Scot from culinary school you didn't follow the direction. The recipe had a lot of taste and it did not taste like lemon. I agree with grumpie from CO. I am concerned with your professional choice. The other person that didn't get base thick, you did something wrong too try making it again and follow the directions.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 03, 2011

    Flag

    Hey AGScott...you'd think that a "culinary grad student" would understand that "3 lemons, peeled and sectioned" means SUPREMES. No pith. No peel. Your "culinary graduate program" must be at the Universidad de Guadalajara or somewhere equally depressing. If you are the future of professional cooking, then I'm deeply concerned....

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 24, 2011

    Flag

    The best shrimp dish EVER!!!!! Everyone I make it for loves it. As a matter of fact I am asked all the time to make it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 13, 2011

    Flag

    This was terrible. I am a culinary grad student so I know how to follow a recipe but the result was bitter and flavorless. Creamy, yes, but kind of awful and overpowered by the worchestershire. I had to massively readjust all the seasonings just to make it palatable. I am wondering if one of the issues is that instead of calling for peeled lemons this should just call for lemon juice as the pith in most lemons is very bitter and even a small amount. I know some people love this, but I was definitely not a fan. If you do make his, I would recommend making absolutely sure to remove even the smallest amount of pith on the exterior of the lemons or just use lemon juice insead.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 19, 2010

    Flag

    OMG - honestly one of the best things I have ever made or eaten. I have made this a few times now and everyone who eats it is amazed by its rich flavor - it is truly a 5 star meal you can make at home. I would give this 10 stars if I could...WOW!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 12, 2010

    Flag

    My husband made this and it was absolutely amazing. It was quite a production (he too an entire Sunday afternoon to make it but it was worth the time. Sooooo delicious. He served it with biscuits and rice. you absolutely mustn't skip the step of boiling the peels for the sauce- it gives it such perfect flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 28, 2010

    Flag

    I can't believe anyone had trouble getting this sauce to thicken. It seems nearly fool-proof. Awesome, authentic tasting...but very rich...New Orlean's authenticity downfall!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 25, 2010

    Flag

    This recipe was easy and delicious! Being from New Orleans I LOVE shrimp and was very satisfied with the end result. The only thing I did even slightly different was add a tiny bit more seasoning to the shrimp. I am not sure why others could not get the sauce thick and why it took so long. I would say it is about a 2 hour process. And well worth it! Texture was perfect!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 12, 2010

    Flag

    I made this receipe on Saturday afternoon. It was absolutely delicious!!! I shared it with some friends and they loved it. I will definetly make this dish again and again!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 10, 2010

    Flag

    I've been using this recipe for over ten years now. There are no flaws and I've recently been pouring this bbq sauce and shrimp over Fettuccine. Everyone loves it. Of course, many other pastas would work too.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.