"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 09-04-2012, 06:37 AM   #11
Master Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 5,730
Originally Posted by buckytom View Post
thanks for the recipe, craigsy. looks good.

although my first thought for BBQ shrimp was that they were actually cooked low and slow, bbq style, or at least grilled shrimp that are sauced with one of the various, well known bbq style sauces (tomato based, vinegar based, mustard based, etc.).

i think this would be better called creole style shrimp, or creamy louisiana shrimp as they are sauteed, not grilled or q'd in any way.

but hey, i'm no emeril.

That style of "BBQ" shrimp has been around for a while. This is just his version and IMO a very good one. There are these little buttermilk biscuits that go with these shrimp. We usually make a triple recipe of them. If I'm not careful, I'll eat all the biscuits.

If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is offline   Reply With Quote
Old 09-04-2012, 03:30 PM   #12
Master Chef
Sir_Loin_of_Beef's Avatar
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 6,245
I've done many Emeril LaGassbag recipes, and I only have two complaints:

1. Way too many ingredients, most of which are superfluous to the finished product

2. His recipes make enough food to feed the entire population of many small countries.

If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 09-04-2012, 03:37 PM   #13
Sous Chef
no mayonnaise's Avatar
Join Date: Oct 2011
Posts: 553
I've always been relatively impressed with Emeril's recipes that I've used in the past, which is MANY. I haven't found too many where I thought the ingredients were superfluous. Can you provide some examples? I'm just curious.

Definitely agree on the second part, but it's pretty easy to read a recipe over and determine how much food it'll make. I have a feeling Emeril's restauranteur ways are the reason for the many ingredients and large recipe quantities.
no mayonnaise is offline   Reply With Quote
Old 09-04-2012, 03:55 PM   #14
Wine Guy
Steve Kroll's Avatar
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,240
Originally Posted by Sir_Loin_of_Beef View Post
2. His recipes make enough food to feed the entire population of many small countries.
I agree with this. The recipe above calls for 3 pounds of shrimp and 2 cups of cream for 4 people. That's a LOT of food! In reality - and assuming you are also having biscuits (and other things) on the side - this recipe is really closer to 8-10 "normal" servings.

Steve Kroll is offline   Reply With Quote

bbq, recipe, shrimp

Emeril's BBQ Shrimp We really like this recipe and have made it many times. I know heads on shrimp can be hard to come by, but it is well worth it!:yum: Oh, make the worcestershire, you won't regret that either. These come from his Real and Rustic book. [url=http://www.foodnetwork.com/recipes/emeril-lagasse/new-orleans-bbq-shrimp-recipe/index.html]New Orleans BBQ Shrimp Recipe : Emeril Lagasse : Recipes : Food Network[/url] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:23 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.