Secrets of Restaurant Chefs: New Orleans BBQ Shrimp Austin Kirzner Red Fish Grill

Chef Austin Kirzner, Executive Chef, Red Fish Grill, demonstrates how to make New Orleans BBQ Shrimp, which is actually not barbecued. The technique is definitely French with New Orleans seasoning. Served with creamy grits, the heads-on shrimp were briny, buttery, tender and deliciously spicy.
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[@donruiz4949]

That looks incredible! I can imagine how good it tastes. Very, very nice!

[@scottwilson2276]

I have made this meal as he cooks it. It is awesome and everyone I cook it for loves it. I either serve it in a bowl with bread for dipping or put it over pasta.

[@cd1168]

Excellent

[@hfactor6429]

GREAT GREAT JOB

[@joshthemyth1]

nice meal thank you.

[@Moonshine54321]

It must have some black pepper, thyme not rosemary, and some fresh lemon juice for acid and to brighten. Half a teaspoon of roasted tomato paste is good, too.

[@nebraskaryan9308]

bro that looks delicious. you are hired

[@rreasons64]

No lemon or lemon juice or any Creole seasoning??

[@shotgunswj]

Cooking time is for building your appetiteup

[@nebraskaryan9308]

I’ve watched this video so many times and I’m shocked it doesn’t have more views.

[@secretsofrestaurantchefs]

Ryan, thanks for your comment. I really appreciate your kind words. Thanks!

[@brett6204]

I'm from New Orleans. Burnt garlic and herbs. No spice.Offel recipe.

[@shotgunswj]

Mo grits please..

[@sparkfx5874]

WHERES THE BLACK PEPPER?! Not new orleans bbq shrimp without a ton of black pep

[@johnsheehan977]

That pan looked awfully dry in the beginning.😬

[@johnsheehan977]

People that hate heads have never tasted them!!!! I will just say that!

[@shotgunswj]

Touch more cream at the end would be nice

[@jimmyfumbanks6081]

a little brown sugar and more butter and woushisire for the bread

[@toddbob55]

Toasted bitter garlic....garlic should only be cooked 30 seconds.

[@shotgunswj]

No bay leaf?

[@markbetts7345]

No on grits....Yes on crusty bread! I make a version with more rosemary and paprika, cajun spices, shrimp shelled and deveined

[@secretsofrestaurantchefs]

Yum! That sounds great. I would love the contrast of "crusty" and shrimp. Delicious. Have a great New Year and thanks for the comment!

[@jimmyfumbanks6081]

head on fresh shrimp or its not going to have the flavr. . these shrimp werent fresh with the black heads . must be a emeril lagassie type cook . but french bread to dip the sauce or its the wrong recipe.

[@borerunner8659]

Where's the black pepper?

[@tanyaschmockel5165]

You burnt the garlic by now.....christ looks crispy

[@secretsofrestaurantchefs]

Maybe it looks that way, but the garlic wasn't burnt. Not at all. The shrimp were delicious!

[@veronicanunez1936]

Can’t understand much of what he says because of the background noise. Especially when he mentioned “the key”… could make out what he said. It was probably Worcestershire.

[@gmhall551]

To the camera person..could we at least stop watching the chef and see the preparation..

[@denisewilkes7486]

Whats up with the tongs? Use a wooden spoon

[@tomtanno4619]

Not even close...

[@brett6204]

Definitely burnt the garlic. Shit. Chef

[@mariomcmichael4970]

Why is he scraping the pan like that !!!! It's going to leave a metallic taste on the food

[@whatintheworld-adventurese6549]

Good observation, but he actually isn’t scraping the pan. he’s moving the sauce. So there wasn’t any of the disagreeable metallic taste that you warned about. Good note. Happy new year.

[@leftfactor]

It's a carbon steel pan. It won't leave a metallic taste. That would only happen if he cooked something acidic for a long time; like a tomato sauce. What he is doing is just moving the food around the pan, so it doesn't burn.

[@jayrhern8534]

epic fail ...what ur stingy w the buuter

[@cayogator]

Who dat say he makin NoLa BBQ shrimps ? not me ! no wosster sauce an we dont eat dat on grits ! y

[@petmycat2720]

Totally *******OVER COOKED ******* the shrimp... Hack cook.

[@sunniintexas3325]

The dish doesn't look spicy enough, I didn't see the gentleman add any Paprika, Cajun spices, or Pepper. The sauce is missing that beautiful red color, It doesn't look like what I would want at an eating establishment.

[@thesmiths2004]

Your recipe is way too time consuming. Not a standard New Orleans BBQ shrimp recipe. A good thick compound butter base is preferable. Season up, boil, and pour in a large soup style bowl. The only addition i like is the Abita beer for taste.

[@ilovecrabsstafford6923]

lovely but i would have added like 40 more shrimp to that much sauce. looks delicious but wouldn't order it as it is waaay tooo fattening. if you couldn't lighten it up, i would order all day long! thank you!

[@buddybusker3483]

that,s what bread is for!! eat it all and lick the plate!!!then go for a long run!!

[@lentrice7497]

Not enough sauce. It's a fact. Look it up

[@TheFloridaPappy]

Sorry, if I'm eating in a restaurant, I don't de-head my own shrimp.

[@secretsofrestaurantchefs]

I understand completely. If you were eating with my wife and myself, she would agree with you. Myself, I enjoy eating the heads. They have a delicious sweetness, but from what you said and what my wife says, that sweetness is not for everyone. Thanks for your comment. Have a great weekend.

[@TheFloridaPappy]

Yep, personal preference. Other than that, sure looks great. The only time I've had BBQ shrimp was at Muriel's years ago. I'm still looking for a recipe a non-cooker (I do good to boil water) can make.

[@lentrice7497]

You don't deserve creole food

[@juliabrown4398]

I ain't eating n no shrimp with head on it. .that's a complete turn off to me.. that's my opinion..everyone entire to there own opinions..