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Old 09-04-2012, 07:37 AM   #11
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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.

bam?
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.
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Old 09-04-2012, 04:30 PM   #12
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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.
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Old 09-04-2012, 04:37 PM   #13
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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.
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Old 09-04-2012, 04:55 PM   #14
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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.
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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
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