Ruth's Chris Steak House Barbecue Shrimp Orleans Recipe - Food.com (2024)

FAQs

What size shrimp for barbecue shrimp? ›

Use Large shrimp for Grilling

For grilling, try to never use anything smaller than 15-20 size shrimp (meaning there are between 15 and 20 shrimp per pound). The larger mass and size will act as a bit of a buffer against overcooking, giving you time to get those tasty grill lines on the outside. Also, use peeled shrimp.

The “barbecue” in barbecue shrimp refers not to the process of barbecuing shrimp on a grill, but rather the sauce in which the shrimp are prepared that results in a smokey red, or “barbecued,” color!

Serve with hot French bread. For a dish that's easy to eat, and still has that classic Barbeque Shrimp presentation, peel the shrimp, leaving the heads and tails on, before adding them to the sauce. Try substituting poached oysters for the shrimp, or fried oysters for a great barbeque oyster po-boy on hot French bread.

Shrimp can be grilled with or without their shells. I like to peel the shrimp prior to grilling. Remove all of the shell except for the part that is around the tail of the shrimp. Removing the shell will allow the marinade to penetrate the meat and give the shrimp more taste.

Jumbo or even colossal-sized shrimp work best for dishes that want to highlight the natural flavors of shrimp. Bigger shrimp offer a heartier bite and withstand strong seasonings and intense cooking methods.

I love to serve this shrimp over Southern-style cheesy grits. However, you can also serve it over rice or just by itself. To sop up every bit of that New Orleans BBQ sauce, I recommend a side of crusty French bread. Get a loaf of good bread, or better yet, make your own no-knead artisan bread or southern spoon rolls.

LOUISIANA SHRIMP INDUSTRY

Shrimp, namely white, brown, and seabob, have been harvested commercially in Louisiana since the 1800s and continue to be the foundation as the second largest commercial fishery in the state.

Louisiana shrimp are prized by home cooks and restaurant chefs alike. The overall quality of our Gulf shrimp is unparalleled when it comes to taste and texture. Some call it a briny sweetness that shines in almost any culinary preparation with a texture that is unmatched by imported products.

Cajun and Creole food are both native to Louisiana and can be found in restaurants throughout New Orleans. One of the simplest differences between the two cuisine types is that Creole food typically uses tomatoes and tomato-based sauces while traditional Cajun food does not.

The shell is a source of calcium and various nutrients that are beneficial to health. Yes, the shell of grilled shrimp is safe to eat, is shrimp shell good for cats . However, the shell can be tough and may not be as palatable as the shrimp meat itself.

How to cook shrimp like a restaurant? ›

Technically, it is not necessary to clean shrimp. The little black line on the bottom of the shrimp, also called a “vein,” is just the shrimp's digestive tract. Depending on what the shrimp ate before it was caught, it could be darker than the rest of the meat due to sand, algae, or other grit.

Marinating peeled shrimp will result in more flavor soaking into the shrimp. Tails on or off is totally up to you and will probably depend on how you're serving the shrimp. If you're serving the shrimp in tacos, for instance, you'll want to remove the tails either before or after cooking the shrimp.

Before you start cooking or seasoning, make sure your shrimp is prepared. If they haven't been deveined, now is the time to do so. With a small knife, cut a line lengthwise down the shrimp's belly. Remove the large vein going through the shrimp -- it's actually an intestine and you don't want to eat the contents.

Super colossal shrimp are among the biggest sizes of shrimp, being almost twice the size of jumbo shrimp. Due to their massive size, super colossal shrimp are typically only used in restaurants.

The Best Shrimp for Grilling

Buy shell-on, tail-on shrimp and peel them yourself; they're usually cheaper and taste better. I always keep frozen shrimp on hand for quick meals, but if you can get fresh, local shrimp, seize the day and grill them.

Colossal shrimp average about 16 to 20 shrimp per one-pound bag. You will get 4-5 shrimp per serving and they come in at about 0.75 oz per shrimp. Super colossal shrimp are the largest shrimp in the market.

Colossal Shrimp

These huge shrimp often come as 13/15 per pound or U/15 (less than 15 shrimp per pound). They are also great for a hearty shrimp co*cktail or for shrimp skewers on the grill. They take a bit longer to cook but are super succulent and tender.