Guys and gals, most of you know Jan and I are huge fans of all things New Orleans. We searched high and low for NOLA style BBQ shrimp recipes. We looked at well over 25 recipes and took the best of all of them and came up with this one.
Warning: it is not the healthiest dish you will ever prepare. Hope you like it.
3 slices of bacon chopped into small pieces
1/2 pound butter(told you it wasn't healthy)
2 tbsp Dijon style mustard
1 1/2 tsp chili powder
1/4 tsp basil
1/4 tsp thyme
1 tsp fresh ground black pepper
1/2 tsp oregano
2 cloves crushed garlic
2 tbsp liquid crab boil
1/2 tsp of your favorite hot sauce
1 1/2 pounds large shell-on shrimp
Preheat your oven to 375. While the oven is heating, prepare the sauce. In a small saute pan, fry the bacon until clear. Add all of the remaining ingredients except for the shrimp. Simmer until butter is melted and all is well mixed.
Place the shrimp in a baking dish and pour the sauce all over them tossing to make sure the shrimp are well coated. Bake uncovered for 20 minutes, stirring occasionally.
Serve with crusty french bread for dipping.
Welcome to New Orleans.
KyNola
Me likes most things from Louisiana. You cook with shell on after you devine the shrimp? And then peel and eat at the table.
I like the ingredients and looks easy to do. My kind of recipe.
Quote from: KyNola on October 11, 2009, 11:35:47 AM
Warning: it is not the healthiest dish you will ever prepare. Hope you like it.
That in and of itself says copy and paste this one IT'S GONNA BE GOOD!!!
CRG,
You can split the shell down the back and devein the shrimp if preferred and the shrimp look really dirty. I generally don't devein shrimp as the vein really doesn't bother me all that much.
I know you're a displaced cajun. I was waiting for your reaction to see what you thought about the recipe. NePaS will wade in on this one too as he is also a fan of NOLA.
What do you say NePaS?
KyNola
Up next, Jan's red beans and rice. This one is just too good.
Stay tuned for the next edition of "New Orleans style cooking in Kentucky". The Neely's in Memphis ain't got a damn thing on us. :D :D
KyNola
P.S. I'm not giving out my gumbo "receipt". It's a secret. ;) Besides, I don't want to embarrass myself in front of CRG's cousin who sounds like a gumbo aficionado to me. Anybody who places third in the pro division of the New Iberia Gumbo Competition is far ahead of me when it comes to gumbo. Mine does have home smoked tasso and smoked pork loin in it just to kick it a little.
KN, his gumbo is seafood so yours is probably as good as his just on a different level. I am going to call him in a bit to see how he did.
Is that coarse or fine ground Thyme?
Let us know how he did.
Fine ground thyme.(sorry)
KyNola
KY, my last girlfriend when I was in the States was from Houma LA and her mother use to make some thing very similar to your recipe. I can still taste it. Thanks for sharing yours.
HR
HR,
Does your wife know about that girlfriend from Houma LA? Remember, you just barely escaped with your life from 9 women over smoked cheese so answer wisely. ;) :D
Houma used to have a great radio station I used to listen to when in the New Orleans area. KHOM, I think they changed their format as I haven't listened to them in years.
If you try the recipe, let me know your family's reaction.
KyNola
Ky off course she does not and I am not crazy enough to tell her.
I will let you know their reaction as soon as we try it. But I have a question for you. Can I substitute the liquid crab boil and if so with what. I am almost sure I can not find that here.
HR
HR,
Hadn't thought about that. Let me think about that one and get back to you. CRG, NePaS, got any thoughts?
HR, first thing I thought of but shipping cost might be tough getting it to Jordan would be to go online and order it. Try searching for Zatarain liquid crab boil or Rex liquid crab boil. Caution: When they say this stuf is potent, they aren't kidding.
KyNola
Ky I found something similar on eBay but it looks like it is either powder or granules. Would that do?
HR
Not sure what the proportion would be but shouldn't you be able to use one of the dry boil mixes/seasonings (Zatarains, Old ♦Bay, etc.)?
Yum!
KyNola, I'll have to show this to 'Bubba' when he gets back from Florida..
His version has a different spin on this.
KH,
I thought of using the dry crab boil seasonings like you mention and I think that is probably what HR found on ebay but the trouble is the proportions as you described as you only use 2 tbsps of the liquid. I'm thinking you might take some of dry seasonings, dissolve some of it in water and use 2 tbsps of the seasoned water.
What do you think KH, maybe 2-3 tbsps of the seasoning in a cup or two of water, heat and dissolve?
STC, I sent the recipe to Hal today.
KyNola
Quote from: KyNola on October 11, 2009, 02:22:54 PM
STC, I sent the recipe to Hal today.
Cool. I'll have to pester him into making it... We've been in kind of a partycooking 'slump' lately.
I was surprised to find that there's a fairly significant difference in the ingredients of Zaterain's dry and liquid crab boils (see below) while Rex's says they use the same ingredients for both. In any event, I might start by simply adding a bit (1/8 - 1/4 tsp?) of each of the "standard" crab boil spices not already included in the original recipe (coriander, allspice, dill, cloves) and a bay leaf and see where it goes.
Zaterain's Crab Boil ingredients:
Liquid - water, polysorbate 80, benzyl alcohol, oleoresin capsicum, essential oils of: bay, clove, black pepper, thyme, marjoram and artificial spice flavors.
Dry - mustard seed, coriander seed, cayenne pepper, bay leaves, dill seed, allspice.
OBTW, oleoresin capsicum is sort of a distilled essence of pepper and is the active ingredient in pepper spray. It's sometimes used in food prep to avoid identifiable pepper specks.
Sorry, ran to the store. I didn't have any &*(^&*%^% basil. I lost it somewhere. Geez
Quote from: Ka Honu on October 11, 2009, 04:27:57 PM
In any event, I might start by simply adding a bit (1/8 - 1/4 tsp?) of each of the "standard" crab boil spices not already included in the original recipe (coriander, allspice, dill, cloves) and a bay leaf and see where it goes.
And maybe a big pinch of cayenne to get that capsicum heat, a few cracks of black pepper, and a splash of bourbon?
KH,
What a difference in ingredients. I agree with your recipe substitutions. There you go HR. Our friend from Hawaii has given you the answer to your dilemma.
Thanks Ka Honu.
KyNola
Ky and KH,
did I understand that correctly, I can use the stuff I found on ebay by adding 1/8 - 1/4 of that to say a cup of water?
HR
HR,
I think you should give it a go. You are wanting a really big bold flavor out of the liquid so give it a very small taste and if it doesn't seem bold enough add a little more of the dry ingredient, then only use 2 tablespoons of your "finished" liquid in the shrimp recipe.
BTW, I would heat the water to dissolve the dry mix in.
KyNola
Thanks Ky will do and let you know but probably it will be two weeks before I get the stuff from Ebay.
HR
HR - Just what exactly is it that you found on eBay?
KH here is the link for the stuff I found:
http://stores.shop.ebay.com/Spice-Express__W0QQ_sidZ127038222?_nkw=crab+boil
Please let me know if that is okay.
HR
HR - Obviously this is my opinion. You might want to wait for KyNola or CRG to chime in before doing anything rash.
There are several "styles" of crab boil (e.g., New England, Maryland/Chesapeake Bay, South Carolina/Low Country, Louisiana) which differ slightly in ingredients. I think for KyNola's recipe you'd want one in the Louisiana style.
If you want a bunch of dry crab boil mix and can't get Rex's or Zaterain's, you're probably better off making your own and adjusting according to your preferences. Here's (http://www.gumbopages.com/food/seafood/crab-boil.html) a "copycat" recipe for Zaterain's (dry) - it's a good starting point as far as ingredients and proportions are concerned.
When I do get around to trying this dish (and I will, eventually), I'll probably just add crab boil spices to the recipe and adjust from there. Might also need a bit of liquid to make it work and don't forget to add a bay leaf or two to the sauce while it's simmering - can't make Cajun food without bay leaves.
Thanks KH.
I will wait for KY and CRG to put in their opinions and will take that spice off my ebay watch list for now.
HR
Well I may be out of this one as I have never used the liquid as part of a recipe. If you can get the dry bags, you could bust one open and either pestal grind or small coffee grinder and crush everthing up and boil that with small amount of water.
I can see the importance of the liquid of the crab boil but you may be able to doctor up some seafood stock since you only need two tablespoons.
Good point CRG
HR
One thing that Ka Hona pointed out is that the liquid is from the oils of these spices which does make it more powerful, the crab boil bags are a seasoning for the crayfish, shrimp, crabs, potatoes, corn........somebody stop me, I'll be boiling shrimp in a minute.
Quote from: classicrockgriller on October 12, 2009, 01:42:05 PM
One thing that Ka Hona pointed out is that the liquid is from the oils of these spices which does make it more powerful, the crab boil bags are a seasoning for the crayfish, shrimp, crabs, potatoes, corn........somebody stop me, I'll be boiling shrimp in a minute.
Calm down CRG, I know the symptoms. Just take two Jack Daniels and call me in the morning.
HR
HR,
In the market where you live that sells American food products, do you have access to any spice rubs that would be New Orleans influenced? Emeril Lagasse has a whole line of them as do several other companies. If you have access to something like that, put a half tbsp of your favorite cajun rub in the saute pan with all of the other ingredients when making the sauce to throw over the shrimp prior to cooking them. Come to think of it, I have Emeril's bayou blast dry rub recipe at home. I'll PM you with it when I find it. It will work just fine!
I'm with CRG, I would pass on the one on Ebay.
KyNola
Thank Larry I be looking forward to your PM.
No I have bben to that supermarket today and I am pretty sure they dont have what you are refering to.
I have already passed on the ebay stuff
HR
Ingredients :
2 1/2 tbl Paprika
2 tbl Salt
2 tbl Garlic powder
1 tbl Black pepper
1 tbl Onion powder
1 tbl Cayenne powder
1 tbl Oregano dried
1 tbl Thyme dried
or go to the Food Network website and look up some of Emiril's recipes. They usually contain a recipe for his Essence - which is essentially a cajun spice mix.
The ingredients I posted are to his Bayou Blast
CRG has it for you. That's the recipe out of Emeril's first book. His second book has the same recipe but with different quantities of the exact same ingredients. No new ingredients. Emeril is just like all the rest of those guys. Will put "the" recipe out there but leave out an ingredient or two of the commercial blend. If you give it away, why would anyone buy it in the store? This is a very good cajun spice blend in my opinion.
Thanks CRG!
KyNola
Larry, I think we need to finialize this for Hady so he won't get crazy trying to do everything that has been posted. IMO:
If I did not have access to the liquid crab boil: 1. "I" would make the bayou blast. 2. de-hull the shrimp and simmer the hull's in a "small amount of water"
and add some blast to it. Season your shrimp like KN has posted then take your 2 tablespoons of liquids out of the shrimp stock you made.
I think you would be good to go. Ky Nola?
CRG,
I think that will work. It's as close as we can get and should knock it out.
HR, from 3 different States to you our friend. Enjoy.
KyNola
I agree with both KyNola & CRG with one minor exception. It may be just a personal preference but I almost always find Emeril's rub recipes too salty so I start with half (or less) of the prescribed amount and adjust if necessary.
Ka Honu is once again a wish ole turtle. You will gain salt from the shrimp stock. You make want to star vwith no salt, then add as needed
I want to thank all three of you, KN, CRG and KH for all your help and I promise to do that some time this week and post the pics.
When I prepare the mix and place it in an air tight jar, I am gonna call it "The four states" in reference to Texas, Kentucky, Hawaii and Louisiana.
HR
Ok all this sounds good but what about using Old Bay dry mix ? ::)
Old Bay has some different ingredients from Zaterain's (e.g., ginger, mace, cardamom, & cinnamon) so it would give you a slightly different taste and you'd have to rename the dish (Maryland style BBQ shrimp?). No reason not to try it.
Quote from: Ka Honu on October 13, 2009, 06:38:06 AM
Old Bay has some different ingredients from Zaterain's (e.g., ginger, mace, cardamom, & cinnamon) so it would give you a slightly different taste and you'd have to rename the dish (Maryland style BBQ shrimp?). No reason not to try it.
Thanks
Go figure the store caries the side dish's like Zaterain's red beans and rice and stuff like that but no Zaterain's crab boil. I have looked for it be for.
Make your own (there's a link to a copycat recipe in one of my replies on page 2 of this thread). I do feel your pain, though - I'd love to find Zaterain's Creole Mustard in the stores here but all I get is a smattering of the dry mixes which I rarely use.
Thanks KH
I'm going to have to read this post a couple more times to get it done with out the liquid Zaterain's Crab Boil. I have some other dish's that call for it and have tried to use the Old Bay without the same results as the liquid.
Quote from: OU812 on October 13, 2009, 07:16:37 AM
Quote from: Ka Honu on October 13, 2009, 06:38:06 AM
Old Bay has some different ingredients from Zaterain's (e.g., ginger, mace, cardamom, & cinnamon) so it would give you a slightly different taste and you'd have to rename the dish (Maryland style BBQ shrimp?). No reason not to try it.
Thanks
Go figure the store caries the side dish's like Zaterain's red beans and rice and stuff like that but no Zaterain's crab boil. I have looked for it be for.
They can probably get it just may not carry it on their shelf. I always call the store mgr and ask if they can order something for me and most times they do.
Good idea CRG my daughter works at the ma and pa grocery store in town or I will call the No Frills down the road. Never thought of that ::)
Quote from: OU812 on October 13, 2009, 10:09:55 AM
Good idea CRG my daughter works at the ma and pa grocery store in town or I will call the No Frills down the road. Never thought of that ::)
Let me know if I can help. They sell it in the 7/11's here.
Quote from: classicrockgriller on October 13, 2009, 11:03:15 AM
Quote from: OU812 on October 13, 2009, 10:09:55 AM
Good idea CRG my daughter works at the ma and pa grocery store in town or I will call the No Frills down the road. Never thought of that ::)
Let me know if I can help. They sell it in the 7/11's here.
You still have 7/11's ? Haven't seen one of those around for quite a wile.
I'll look around some more, being in the middle of cow country some of those coast things are hard to find and when you do it's kinda pricey
Ky-
Did you ever post your wife's red beans and rice? I have been looking for a good recipe. Thanks
Right here my friend.
Good good stuff and thanks for asking.
http://forum.bradleysmoker.com/index.php?topic=11947.0
KyNola
Thanks Ky -
Now i need to go to the butcher and get some fresh andouille.
I decided to make this tonight, all I can say is
(http://i173.photobucket.com/albums/w73/carnie1/IMG_0422.jpg)
OH YEAH
They were so good
That is a pretty picture!
Damn that looks good!
Carnie,
PLEASE tell me you had some good crusty bread for sopping.
KyNola
Heck with the bread... Just pour it in a glass and drink it!
Man that looks good..
Quote from: KyNola on February 26, 2010, 06:58:15 AM
Carnie,
PLEASE tell me you had some good crusty bread for sopping.
KyNola
Quote from: squirtthecat on February 26, 2010, 07:00:36 AM
Heck with the bread... Just pour it in a glass and drink it!
Man that looks good..
Well, I forgot the bread >:(, but had plenty of glasses to pour it in, I had a plate of onion rings, they worked, along with some water crackers, BTW I did drink a few spoonfuls too ;D Next time bread is first on the list
Yep,
I've turned the bowl up a time or two myself. Glad you liked the NOLA BBQ shrimp recipe.