Barbecue Shrimp - New Orleans Style Garlic Pepper Shrimp Recipe

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/232809/Chef-Johns-New-Orleans-Style-Barbequed-Shrimp/

[@careysharp8340]

Can I use frozen shrimp??

[@bigdogpeck1874]

Food Wishes I hate to be the bearer of bad news but the seasoning blend that you use is it correct I live in New Orleans and I’m a certified chef and I have cooked barbecue shrimp thousands of times

[@paddywhack9261]

@@bigdogpeck1874 : you said "is it" which makes no sense, unless you meant "isn't" but without ssying what is/isn't correct. Chef John also stated: "This is MY version." So... go back in your corner and stfu.

[@paddywhack9261]

@@careysharp8340 : Almost all shrimp is frozen; if you see unfrozen shrimp, it usually has a tag saying "previously frozen."

[@careysharp8340]

@@paddywhack9261 My bad, I didn't know that. Thanks

[@beerbiceps]

Best youtuber ever.

[@sunside79334]

and probs the most underrated one. his sense of humour is really something else.

[@becky5937]

ferze001 lmao yes..." young bay"

[@manuelnoriega7163]

I agree

[@jauregui5558]

Those who know. Know!

[@Erbstank]

after a long hard day at work, hearing Chef John's soothing voice and his witty sense of humor, helps me unwind and feel good about life... and I don't even cook. I'm here for the voice.

[@ha6464]

slipped that 4 inches "as some of you found out" burn in there...love this channel

[@4600norm]

ha6464 slipped what in now?

[@mignik01]

"As some of you have found out, calling something that is 4 inches long collosal, usually doesnt work out" Lol i see what you did there

[@venomf0]

poseidon wow i just got that.

[@leelastoma5809]

😜😜😜😜😜😜

[@BVaccaro88]

I beg to differ! Lol

[@eileenlester3313]

OMG LMAOOOOO

[@lostsol7613]

Hella shade 😂😂😂

[@LibraLijah]

I really like him. He's not boring when he cooks and keeps my attention. And he know what he's doing. I'm gonna try this soon and hope it comes out good!

[@gooseguse]

I agree!

[@mohicanmowl]

Phoenix A. When u cook u do not have to know what you are doing, lol

[@ProfCheddah]

+Phoenix A. I know what you mean! Of course, there are those chefs that dazzle you with the knife skills or the fancy cooking technique (looking at you Chefsteps), but Chef John gives you the simple techniques with just a bit of pizzazz and lashings of his trademark humour :)

[@830toAwesome]

His recipes are good but I really hate his inflection.

[@turtlepowersf]

It will, this is my favorite shrimp recipe. Soooo good.

[@samuski36]

"You will serve this over white rice, and like it!" Lol!

[@venomf0]

samuski36 lol!

[@stelliocantos4639]

exactly my thought

[@EdnaSpoonhands]

well actually i will serve this over roasted potatoes and like it

[@paranatural]

That was so weird to me because traditionally it is served over grits, not rice.

[@maxroman1198]

I've lived on the Gulf Coast for 65 years and although rice is a staple in our seafood cooking, I've never been a big fan. In this case, I think I would serve the shrimp over buttery vermicelli.

[@JonO387]

Thanks for all of the recipes that fit perfectly into my Lacto-Ovo-Flexi-Pesca-Carni-vegetarian lifestyle! You're the best Chef John.

[@airbornepizza]

But are you a freegan?

[@biggianthead17]

The absolute best chef on KZbin. I always use his recipes and get tons of compliments... and I tell them it's from Chef John. HOW can anyone NOT like his recipes... or humor? Thank you for sharing your recipes and teaching us how to cook properly. If any of us had to pay for these lessons, we couldn't afford them. God bless you.

[@NarschoolVlog]

The level of humor this guy has is thought the roof..

[@brianramirez8255]

lmao he did want to do stand up. now he can do it while he teaches us

[@bcask61]

NarschoolVlog thought the roof?

[@nicemutant]

Bcask61... he means very high like lofty thoughts.... 🤪

[@transparent91]

@@nicemutant No, he means "through" not "thought" you imbecile

[@frazeejr]

My wife and I just made this dish, and now it'll be a regular addition to our monthly menu...DELICIOUS!

[@MooDee0o]

I made it just now, and oh my god!! it is amazingly delicious

[@phoebedeering194]

everything about Chef John's videos is so pure, not just the content but the people following him and the comments they leave keep it up :)

[@jasonfuentz7681]

stfu

[@meeeeeeeeeeeeeeeshie]

this was the best shrimp recipe ive ever eaten! thank you so much chef john! definitely worth the effort.

[@gtoutofthawrld]

I'm not even going to lie this guy has a good sense of humor man, nice videos chef John they're teachin me how to cook. Props!!

[@Alkorri]

I made this and it turned out amazing! So buttery, garlicky, and that hint of lemon all together? I was in heaven with every bite. Thank you! :D

[@diskman66]

I've been fasting for the last 8 days and need to plan a dinner for next week and watching this video nothing less than torture... no pain no gain!

[@etherdog]

I'm so glad Chef John is not "shellfish" with his recipies!

[@sumter803sc]

I see what you did there!!

[@justmechanicthings]

+sumter803sc I Sea*

[@yourfavwonch]

+John G you need to leave .... now.... ;-; why .....

[@Superseanbarry]

+John G cool

[@ephraim416]

*Ba dum tss

[@TheClimateGuru]

You know you've made it big on KZbin when one must watch the ENTIRE advertisement before watching your video. Great job! You are my favorite KZbin chef!

[@ddcork82]

Made this dish today 1/8/17 Came out great!! Will make it again and again.

[@rosemarynolan5161]

Chef John watching you had improved my cooking unbelievably 😊 you are the best!!!!

[@pattygaugler9636]

Loved the video. Great recipe, just LOVE, LOVE, shrimp. Got some HUGE ones today 8-12. In pound. Beautiful. Will enjoy making this tomorrow. Thanks. Great video, nice comforting voice too. Nam suen..... Not too much stuff Shrimp, butter, parsley, garlic, old bay, what else do you need. Yummmm

[@itsakeykeylife2833]

I just want to say I love this channel... always lifts my spirits. Since 2015

[@eirikastokes9652]

Chef John, I absolutely adore you.

[@Tinkeroftime]

saw an allrecipes magazine today and I couldn't stop smiling stupidly to myself. Chef John, you're saving my stomach~ thank you.

[@anitacalloway3032]

I love the humor in your voice.

[@JustMeJmo]

There is no reason to be jelly cause Chef John is the GOAT. Just relax and cook some Barbecue Shrimp nerd. And remember, ENJOY!

[@manji575]

Whenever I make this for my family, I always give myself 2-3 more shrimp then everyone else.... Im shellfish like that.

[@rosehagood3146]

manji575 Hey you cooked it for them🤣🤣

[@jefffuehr366]

how do you cook something like this on high heat without the oil in your pan profusely smoking 💨💨💨 the highest i can get my heat is slightly above medium

[@vsedai]

@@jefffuehr366 very very clean stainless steel with a heavy bottom. try Allclad. I bought mine at ross and another on ebay.

[@jefffuehr366]

i do use a high end all clad i got mine at Williams Sonoma for $130.00

[@vsedai]

@@jefffuehr366 good for you. I love mine 12 inch at Ross for 29 bucks ...I even spent a long time looking at it bitching to myself about the price. But I love it.

[@foodwishes]

You took the words right out of my mouth.

[@mgbo0415]

Making this for some friends and family on Saturday. I can't wait.

[@rademfam6856]

'You will serve this with white rice and like it'. Best chef on youtube!

[@CottonCandySharks]

You have the sarcasm of Garfield and I love it

[@Rose_budd]

MarshmallowSong13 sarcasm n voice lol

[@Murkrust]

now that's a phrase I haven't seen

[@scottchanell]

Literally just made this at 5:00am and it was great!!! I added a little seasoning salt because I'm convinced that pepper and seasoning must be together at all times. But anyways your a great chef and I'm glad I found you.

[@desifrazier6860]

that look like money ... I really like the way you did you're video. you explain it very well love the rice look

[@gregburns182]

This was outstanding! The reduced shrimp stock is the key to this excellent recipe! Thank you!

[@MsSouthernman]

Now that was utterly amazing. I'm thinking that I can use that stock with other seafood dishes, somewhat like oyster stock.

[@dpollins]

Chef John, you're awesome! Over the years you given some great and delicious recipe ideas. You're definitely my go-to channel for new recipes.

[@janeyrevanescence12]

Now how about grits as the base?

[@calebluecht1612]

janeyrevanescence12 that's genius

[@paranatural]

I mean that's traditionally how it's done, not over rice.

[@iwy5084]

I just made dish at home after a long day. I gotta say it's the best seafood dish I have ever made thanks to chef John. Thank you so much for sharing this recipe.

[@jwcarrollinmd]

Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company, and produced in Maryland.The seasoning mix includes mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger.

[@oojit007]

"You will serve this over white rice... and like it." 😂 I'm so cooking this shrimp recipe, it looks delicious.

[@UnseenThreath]

No one is able to be better than chef john man :D

[@mattg.9834]

Love Chef John’s recipes! This turned out very good, however, it was very peppery. Almost too peppery. Lots of heat with cayenne and hot sauce (I used Tobasco), but the black pepper was almost overwhelming, maybe cut back by half. So good though.

[@jasonfuentz7681]

puss

[@predator3100]

i often listen to his videos to help me sleep. most soothing voice on youtube

[@djpheeze]

Holy crap that's a lot of Worcestershire

[@DanBlabbers]

No actually if you get the real deal, Lea Perrins, it is not as concentrated. For example I believe it recommends 1/4 cup for burgers.

[@Garapetsa]

I only used a tsp and a half. Keep tasting to your liking. If you use a salt free chicken stock, then add more w. Sauce.

[@jasonfuentz7681]

@@Garapetsa

[@Garapetsa]

@@jasonfuentz7681 I live in south. .say what?!

[@AllyKari1]

Same here. He has an excellent sense of humor and his voice is really appealing.

[@wendydelaney2790]

approximately 14 times more butter. ha!

[@marc6340]

I'm SO glad you took the tails off the shrimp! I absolutely hate recipes where they leave the tail on! It makes eating the dish an absolute chore. The only time a tail is acceptable on a shrimp is in shrimp cocktails. Great video, as usual!

[@Xani13]

I'm probably going to get yelled at from all sides for suggesting this but I could definitely see using the shrimp to top your "Persian Rice w/ Potatoes" recipe. :D

[@rolandscroggins]

Made this for our dinner tonight. Absolutely delicious! This is a keeper recipe and I will fix it over and over again. Love your site and have already shared it with several friends. You inspire!! ~Roland~

[@laughguy1]

you are the bob ross of cooking videos

[@maggieo6230]

This is a new discovery of prawn recipe, it looks so yummy!

[@brandonpurple165]

Will New Bay suffice?

[@danmesnard8761]

1:27 lol

[@derrickgordon5314]

OMG, I love shrimp and will definitely be trying this dish. Thanks Chef John

[@jphilarn]

Chef John, I love ya, but that’s not authentic. Glad you made note of it. A few issues: 1. The shrimp should be head on and cooked in the shell. This greatly adds to the flavor as most of The shrimp fat is in the head. We would never add chicken stock. 2. Not any Louisiana hot sauce will do. You need a hotter vinegar based one like Crystal or Tabasco. Not a tomato based hot sauce. 3. And as you said way more butter. Way! 4. Also it’s traditionally served not over white rice, but with a warm, crunchy baguette to dip in the yummy butter sauce. Pascal’s Manale Restaurant on Napoleons street is credited with inventing the dish about 80 years ago. Sorry as a good French Creole boy I had to speak up. Looks like a good dish, but not really New Orleans BBQ shrimp. Still love your vlogs and what you do!

[@danielrocha5297]

Joseph Philastre can’t disagree, but I have friends that “don’t like” shellfish (why we are friends I do not know) and I think this preparation is probably more palatable for them. Truthfully I’ve made this and I absolutely loved Chef John’s version. I want to try it more authentic with shell/head on and New Orleans levels of butter soon, but that will be my own experiment.

[@_nndns]

We just made this recipe. Substituted the white rice with a combination of basmati and wild rice cooked in chicken stock. Also, I couldn't get rosemary at the grocery store (no stock) so went with flat leaf parsley instead. The wife loved it. Thanks.

[@barbarablattler1305]

I presume that Old Bay is only available in the USA. Please, what can I use as a substitute? Fishspice?

[@becky5937]

Barbara Blättler hey look for this ☝🏾️ing the comments above yours, i tried tagging you but idk if it worked. I replied to the guy from Aussie answering this.

[@MrTundrawolf66]

its basically celery salt.

[@ttrdf]

fish spices i would say

[@dlc1119]

www.allrecipes.com/recipe/241766/jans-old-bay-seasoning-substitute/

[@johnferdico2490]

This is the second time I'm making this dish, and it's very good......made some other dishes from chef John that were great.

[@LonniePierre]

Not a fan of white rice. I served this over toasted garlic butter french bread.

[@ashjackson6798]

Try black rice, aka "forbidden rice." You will like it.

[@LonniePierre]

Ash Jackson thanx, never heard of it. Will do my research.

[@penny0102]

Thumbs up !! i did that with my left over gravy ! its a BIG YES!

[@chrisemerson4441]

Good for you

[@crackerjack9320]

I never heard of this dish until i went to New Orleans in 2014...it was amazing!

[@freddiememer]

The amount of Worcestershire source. Wow.

[@preethamrangaswamy7371]

Tried this with gochujang instead of hot sauce... and waohhh yeahh what a combo it is.

[@corbelius6]

I like to core out a Baguette and dump it in and makes the best Sammich with the juices soaking into the bread.

[@rileyseanbrown]

totally agree with you, such a great voice, it`s like the voice of an uncle that can tell a great story

[@310Sole]

*rimshot* at 0:33 hehe

[@Mostafa-rq9rm]

Looks good. I live in Louisiana and in the grocery stores here we have a season packet that you add to butter. Very simple and delicious. You don't even need to cook rice, as you can simply make it soupish and mop it all up with a piece of French bread. Anyway, just Google "Louisiana fish fry products bbq shrimp sauce mix" and I'm sure you'll find it available for shipping. Btw I believe the instructions have you do some baking, but you don't need to. Just cook the shrimp, remove, then simmer butter and some sauce mix for 10 min, add some lemon and the shrimp back in and you're good to go!

[@accaraway]

*heavy breathing*

[@khalilah40]

lol

[@avhcbeaver2]

still the best youtube chef ever!!!

[@vanessarios5842]

dude, who the hell r u, ur a fucking genius

[@ashamanku3215]

z

[@ReaperxRsKx]

Classic, got to love the classics. I hope that Chef John makes another classic recipe. I haven't seen him made a Calzone, I think everyone would love that.

[@imboreddyl]

I love you

[@loveyourparrot_]

I do too! YUM!!!

[@BlackSG24]

Yo, I'm happy for you and I'm gonna let you finish, but Chef John made one of the greatest American shellfish recipes of all time.

[@brettranatza6817]

I live in New Orleans (born and raised) this recipe will never be the same without the shrimp heads on you need the "fat" in the head for the flavor to be right (peel on head on). No white rice either a piece of french bread for dipping. We're Spoiled here with great fresh seafood. I love chef John but had to say something. Sorry.

[@shallomn4746]

I know a lot of new orleans folk who would never take this with bread, myself included. Rice or nothing lol

[@Xani13]

How about get the best of both worlds? Rice *and* bread? Hehehe.

[@brettranatza6817]

Barbeque Shrimp is always served with Leidenheimer French bread, ALWAYS

[@Xani13]

Lol. French bread with a German name? That's some cross-cultural culinary cuisine! :D

[@brettranatza6817]

Indeed, but it's a New Orleans staple. A po-boy isn't a po-boy without it.

[@TheHorrorExperiment]

Mmm Old Bay, a Chesapeake delicacy, and one of the few good things that comes from Maryland. Man I can't wait for summer, nothing better than steamed Blue Crabs smothered in Old Bay with an ice cold beer on a beautiful hot summer day😃

[@SIRA063]

my food wish is to dine in the halls of Valhalla with the Einherjar.

[@edgarbloop6071]

SIRA063 Chade, Magnus.

[@cassidydonshae398]

Delicious!! Great recipe. Even if you over season a lil bit it still comes out great! The best recipe on here for bbq shrimp....for true..

[@Whispers1028]

dont use young bay! LOL

[@elizabethseiden1867]

Gorgeous shrimp dinner!🤩

[@CSAAV504]

I don't use old bay used Tony's it's the Louisiana way

[@dcbrucelee]

Very good presentation! Nice! I am going to try this on this weekend.

[@2dasimmons]

Thank-you for removing that tail before cooking. So many folk like to keep it n. Ewww!

[@absalomdraconis]

There's a few things where I'll actually eat the tail, but yeah, in normal cases it's _at best_ usable as a handle... and _instead,_ it seems like most folks leave the tail sitting in the sauce, rendering it useless.

[@emrafighifari2675]

Why you don't like it tho? For me it's delicious to keep the tail on

[@pokemon17007]

Thanks for your videos and dishes!! You and your food are amazing! Btw, I use your videos and website to learn English. Such a good source!

[@Vytor01]

This is not New Orleans Style BBQ shrimp. About the only thing we use in BBQ Shrimp is A TON of Butter and 2 Tones of black pepper. Very little else! Look up Frank Davis BBQ shrimp for a really good dish! But don't get me wrong, we do have this style, but we don't call it BBQ Shrimp. Sorry.

[@discoguru8363]

He mentions the 14 times butter caveat.

[@nickbernardo1]

I used to work at Pascal’s Manale. That’s the restaurant where New Orleans BBQ Shrimp originates. I used to make the BBQ Shrimp. This is so far from the real BBQ Shrimp. I do love this gentleman’s videos, and have much respect for him and his craft, but this is too far from what real New Orleans BBQ Shrimp is. It’s hard to watch.

[@lindapowers4929]

Plus they should be cooked in the shell and peeled as they're eaten.

[@4600norm]

Get a grip, dude.

[@michaelbhs05yb]

Kinda big surprise for me but the food sections in TJMaxx and Marshall's (or similar stores) sometimes have smoked paprika. Probably not a necessity, but does make an appreciable difference compared to commercial brand paprika. Smoked paprika is quite... magical.

[@superhamzah85]

Calling something four inches long "colossal" doesn't usually work out. What she said -_-

[@MiniWingZChannel]

+ʕ´• ᴥ •`ʔ i think thats the point

[@shiznicks74]

Oh.My.Goodness. This looks absolutely incredible,and basically foolproof. I gotta keep my eyes open for 'Colossal'.

[@92mindymoo]

his voice kinda reminds me of Seth Rogan! lol

[@cyrilgomez]

Chef John's comedy timing is just spot on ..awesome chef

[@ptcclatlptcclatl1683]

You scared my with the title of BBQ shrimp. I couldn't figure why anyone would BBQ shrimp. That's like BBQ tuna, why?

[@ladiandmargaret]

Best cooking video tutorials!

[@Otx46h]

this is torture!!

[@noxyflex]

he isn't a chef professionally, but is one in his home kitchen. these dishes are simple and easy - and he makes it much easier for apprentice cooks to get by with variety in the kitchen. I prefer Gordon Ramsay, but then again that is because I am very experienced in the kitchen.

[@eileenlester3313]

Yes, he is. en.m.wikipedia.org/wiki/John_Mitzewich

[@IDontHaveAUsername13]

just hearing the intro of Chef John's videos makes me smile.

[@LyndsayWellsTheKitchenWitch]

I have a big bag of "colossal" shrimp in my freezer and I was looking for something new to do with it. Thanks for another great recipe. This Kitchen Witch is going to make barbecue shrimp for dinner tomorrow night!

[@516Johnho]

A college student who cant cook. These videos makes me look like a top chef Lol Thanks You Lol

[@chadmag0416]

I love to watch your receipes. They always look good and your voice is nice too

[@MSCort3z]

I Made this recipe, I didn't have old bay? But I had some seasoning similar to it, i also did not have worshtershire, but other than that I followed the recipe and it still came out REALLY good!!! Thank u for sharing

[@FairReview396]

Narration is phenomenal. Funny and informative.

[@michaellovell1368]

I bought some large prawns and tried this...I actually cut down on the "Wooster" Sauce and it was delicious. Give it a try, it's as easy as it looks !!

[@picklesareppl22]

Old Bay is a staple in Maryland homes and restaurants, its a blend of spices. We dredge our crabs and seafood in it, we also put it on fries, popcorn, corn on the cobb, fries, wings and we even have crab chips lol were all basically obsessed