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Monday, 24 February 2014 19:56

Mr. B’s Barbequed Shrimp (or Pike)

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Last week we were in New Orleans on a business trip & ate at Mr. B’s in downtown NOLA. We had their barbeque shrimp as an appetizer & it was great. I kept thinking that I had seen something about that dish before. A few days later, after we returned home, I was browsing through the 2013 In-Fisherman Magazine Pike & Musky Special. I came across a recipe from Mr. B’s for BBQ Shrimp, where pike could be substituted for the shrimp. Connection made.

While I have never cooked this recipe, I have eaten it twice now with shrimp & it was DELICIOUS! This recipe is taken from the edition of the magazine listed above.

Ingredients:
1.5 lbs of jumbo shrimp (approx. 18) with heads & unpeeled (sub 1.5 lbs of pike cut into 1” cubes)
½ cup Worcestershire sauce
2 tablespoons fresh lemon juice
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1.5 cups cold unsalted butter, cubed (that is NOT a typo – three sticks)

To Do Shrimp:
In a large skillet combine the shrimp, Worcestershire, lemon juice, pepper, Creole seasoning, & garlic. Cook on moderately high heat, about one minute on each side. Reduce heat to moderate & stir in butter a few cubes at a time. Stir constantly, adding more butter only when the previous cubes have melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

To Do Pike:
Use same directions as above, except add the butter at the beginning with other ingredients, melt, mix together & bring to a simmer. Immediately add the pike, bring back to a simmer for a minute or so, stirring everything gently. To finish, place the cast iron skillet in which they were sautéed in a 425 F oven for twelve minutes, or transfer everything to a baking dish & bake for about fifteen minutes.

Yield:
Four appetizers or two entrees. With the pike, served over rice, this is enough for four entrees.

Read 3248 times Last modified on Tuesday, 25 February 2014 15:22
Jim Ryan

Longtime angler, relatively new to kayaking.  Love the combination of the two.  The past year  (2013) has brought the two greatest fishing days of my life.  First, on Father's Day, our young son & I went fishing - he caught a 20" channel catfish, a couple of largemouth bass over 12", and about 15 bluegills.  Then in September, my Dad & I took a guided trip at Gavin's Point Dam on the Missouri River.  We caught 10 different species that day & shared a special time together on the water.  Looking forward to more of these days in 2014.

Diverse work experience - college & high school football coach, a high school math teacher, a software developer, and a technology/operations director at a pharmacy.

Enjoy family time with wife, two kids, and large extended family.  If not working or with family, I like to fish, hunt upland birds, read, cook, follow sports, make artificial lures/flies/jigs, and watch NCIS and reruns of the Spanish Fly.  Have a lot of interests, but am not very interesting.

Currently serving as secretary for the Heartland Chapter of Heroes On The Water. 

Comments  

 
# smj190 2014-02-25 23:14
It looks awesome!
 
 
# FERAL ONE 2014-02-26 21:14
that looks like it is some fine eatin' !!!
 

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