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New Orleans BBQ Shrimp Recipe

New Orleans BBQ Shrimp

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

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Average Rating:

Total Reviews: 41

Showing 21-30 of 41

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  • on May 06, 2010

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    This dish is amazing. I have made it several times. The THICK gravy comes out perfect if you do it right (no thickening agent is needed trust me! I follow the recipe to the t.. and its beyond good. My boyfriend and I are obsessed.. Im cooking it again tonight, downfall is its pretty rich and fattening, but well worth the extra calories!

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  • on April 17, 2010

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    Yes, the sauce DOES get thick and syrupy all by itself, contrary to what other reviewers have said! You just need high heat and enough time. Great recipe! Next time I may add less cream so flavor is more bold.

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  • on March 13, 2010

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    I made this for my boyfriend on his birthday and now it's his ABSOLUTE FAVORITE dish. The sauce is creamy and delicious- full of rich, complex flavor. Liquid gold. I serve this with a baguette to sop up all the sauce and clean the bowl. No way we'd let any of this stuff go to waste! We're celebrating my boyfriend's birthday tomorrow, so, of course I'll be making this for him.

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  • on March 08, 2010

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    1. You can't thicken up a water based sauce without a thickening agent, which this recipe doesnt call for. So there is no way the BBQ base can be thick. I cooked the sauce over the time it required and still no thickness.

    2. Followed recipe to a T with fresh ingredients, nothing packaged or frozen. Sauce was creamy and disgusting.

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  • on February 15, 2010

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    This recipe was just amazing. I didn't have cayenne so I substituted with chili powder. Probably not a perfect substitute, but this recipe was still delicious. Very close to bbq shrimp I have had in the Big Easy. Thanks Emeril!

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  • on August 24, 2009

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    Made this dish for a family Sunday Dinner. The most time consuming part of this dish is the barbecue sauce. The only modification I made was to add 1 cup of heavy cream rather than 2 cups, as I don't like really creamy sauces. The end product was delicious!!! If you like spicy sauces, this is the one for you.

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  • on August 18, 2009

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    The flavor was wonderful, but I always thought the sauce was supposed to be darker. I did reduce the sauce to about 3 tablespoons, but it never got thick like syrup?? I ended up putting some bouquet gravy coloring into it to darken it up a bit, but other than that the flavor was absolutely fantastic!!

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  • on July 28, 2009

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    This recipe taught me an aweful lot about sauce preperations that I have used on other things besides shrimp.

    But this recipe is in my top 5 all time greatest meals I have ever cooked.
    It is just fabulous.

    Try serving it over toaster waffles with cream cheese lightly spread on them and green onions chopped!

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  • on March 22, 2009

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    We love this dish: it's a lot like one we enjoyed in SoCal at Kings. I serve it with fluffy white rice. I don't know what folks are saying about the time: I start the rice just about when I have the base about half reduced.
    This is also great with mussels!

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  • on January 01, 2009

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    I would never recommend making this delicious recipe when you have limited time. I started preparing the schrimp stock at 5 pm and didn't finish with the shrimp and biscuits until well after 9:30.

    This recipe is definitely meant for the deliberate Southern cook. I look forward to preparing it when I have a full day.

    Comments on the recipe itself. We ended up using half hoisin sauce, half worstershire due to running out of the later. The flaver layers turned out very well! I also substituted fat free half and half for the cream with still perfect and less fattening results. For the biscuits, I used half wheat flour, which also went unnoticed!


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