Recipe: Brigtsen’s BBQ Shrimp with Shrimp Calas
December 13, 2014 - bbq set
Brigtsen’s Restaurant – BBQ Shrimp with Shrimp Calas
Chef Frank Brigtsen’s notes: BBQ Shrimp was combined during Pascal’s Manale Restaurant in New Orleans. It has zero to do with a BBQ array or BBQ sauce. The categorical mixture are jumbo Louisiana shrimp, butter, and finely belligerent black pepper. The whole shrimp are served in a play with lots of prohibited French bread for dipping.
My recipe comes from a really early days of K-Pauls’s Louisiana Kitchen, around 1980, when Chef Paul Prudhomme grown a BBQ shrimp recipe that was finished in a skillet, on tip of a stove, and was baked to order. When he was describing a recipe and what he wanted to achieve, we suggested that we supplement uninformed rosemary. In this recipe, drink shrimp batch are used to emanate an emulsified sauce, that is abounding in butter though tasting oily. This recipe uses peeled shrimp, though it is critical to start with uninformed head-on shrimp, so that we can make a good batch with a heads and shells.
1 dozen fresh, head-on jumbo Louisiana shrimp (10-15 count per pound)
3 tablespoons + 4 tablespoons unsalted butter, softened
1 teaspoon finely chopped uninformed rosemary
½ teaspoon finely belligerent black pepper
¾ teaspoon Chef Paul Prudhomme’s Seafood Magic seasoning
1 teaspoon minced uninformed garlic
1 tablespoon Lea Perrins Worcestershire sauce
3 tablespoons beer
¼ crater shrimp stock
1. Peel a shrimp, renting a heads and shells for stock. To make a stock, place a shrimp heads and shells in a tiny pot and supplement only adequate cold H2O to cover a shells. Bring to a boil. Reduce feverishness to
2. low and simmer, stirring occasionally, for 5 minutes. Strain and set aside.
3. Heat a heavy-duty skillet over high feverishness for 1-2 minutes. Add 3 tablespoons of a butter, a rosemary, black pepper, and peeled shrimp. Cook only until a shrimp spin pinkish on a outside. Shake a skillet energetically behind and forth, with a push/pull motion, while cooking a shrimp.
4. Add a seafood seasoning and garlic and cook, jolt a skillet constantly, for 5 seconds. Add a Lea Perrins and beer. Cook until a drink is roughly totally evaporated, 15-20 seconds.
5. Add a shrimp batch and move to a boil. Cook for 20-30 seconds to concede a batch to revoke and feature in flavor.
6. Add a remaining 4 tablespoons of butter. Reduce feverishness to low. Shake a skillet energetically behind and forth, with a push/pull motion, only until a butter melts into a salsa and a salsa is emulsified. Serve immediately in shoal bowls with prohibited French bread or garlic bread.