Great recipe! I make a variation of bbq shrimp & grits (with a little andouille)on the stovetop. I’m in my 70s and live in New Orleans. This recipe really combines a New Orleans dish with a Charleston recipe. Originally, shrimp & grits was a South Carolina dish and you never saw it on Louisiana menus until the last 20 years or so but is very popular now, especially for brunch. The New Orleans version of BBQ shrimp is cooked whole in the shell (one exception is an appetizer version at Emeril’s) and is served with French bread for dipping and is not served with grits. The restaurant that is credited for inventing bbq shrimp in 1953 is named Pascale’s Manale and was just purchased by a member of the Brennan’s family of restaurants. Originally, whole shrimp (with heads) were baked in the oven and I think the original recipe was mostly butter, garlic, lemon, bay leaves, and black & cayenne pepper. Paul Prudhomme was the chef who made bbq shrimp really “famous” as a national dish and I still use his recipe as my base. Mr. B’s is my favorite restaurant version of bbq shrimp these days and they still use giant heads-on whole in-the-shell shrimp You will get messy eating the original NOLA-style bbq shrimp, so I love idea of the combination of the 2 dishes without all the shells. I’ve heard it was originally called “bbq” shrimp because of the reddish tint from the cayenne pepper . Lots of butter, lots of pepper, and good Worcestershire sauce are pretty much common to all the variations.
Thanks for sharing this story with us, the origins of food and how it travels from place to place is really interesting. Thanks for spending time on our channel, hope you'll be back!
I never met a cheese I didn't like but...cheddar literally goes with everything. Fantastic invention and kudos to those long ago English folks that figured it out. Interesting take with the beer instead of wine. for the shrimp & grits.
I’ve only had grits one time and it was horrible, maybe done wrong I don’t know, but I do know that Cynthia is a very beautiful woman that I would cook with anytime, and I’m from Texas and she has the most beautiful southern accent and to bad she already has a husband
That's fantastic. Great idea for a giveaway winner.
That was fun to watch… what a cool giveaway and to get to cook with you to boot!!
It was a blast! I was super nervous, but Chef Tom made it fun. 😊
@@cynthiaallgood79 you were great
Very fun video ! Good job ATBBQ team !
Thanks for watching!
Cook with Chef Tom? YES PLEASE!
Great recipe! I make a variation of bbq shrimp & grits (with a little andouille)on the stovetop. I’m in my 70s and live in New Orleans. This recipe really combines a New Orleans dish with a Charleston recipe. Originally, shrimp & grits was a South Carolina dish and you never saw it on Louisiana menus until the last 20 years or so but is very popular now, especially for brunch.
The New Orleans version of BBQ shrimp is cooked whole in the shell (one exception is an appetizer version at Emeril’s) and is served with French bread for dipping and is not served with grits. The restaurant that is credited for inventing bbq shrimp in 1953 is named Pascale’s Manale and was just purchased by a member of the Brennan’s family of restaurants. Originally, whole shrimp (with heads) were baked in the oven and I think the original recipe was mostly butter, garlic, lemon, bay leaves, and black & cayenne pepper. Paul Prudhomme was the chef who made bbq shrimp really “famous” as a national dish and I still use his recipe as my base. Mr. B’s is my favorite restaurant version of bbq shrimp these days and they still use giant heads-on whole in-the-shell shrimp You will get messy eating the original NOLA-style bbq shrimp, so I love idea of the combination of the 2 dishes without all the shells. I’ve heard it was originally called “bbq” shrimp because of the reddish tint from the cayenne pepper . Lots of butter, lots of pepper, and good Worcestershire sauce are pretty much common to all the variations.
Thanks for sharing this story with us, the origins of food and how it travels from place to place is really interesting. Thanks for spending time on our channel, hope you'll be back!
I never met a cheese I didn't like but...cheddar literally goes with everything. Fantastic invention and kudos to those long ago English folks that figured it out. Interesting take with the beer instead of wine. for the shrimp & grits.
Cool idea!! Lucky viewer!!! Excellent recipe for shrimp and grits!! Thanks for sharing!
Thanks for watching!
Cynthia - this is Sally. You did a great job. !!!
Thank you, Sally!
I’ve stopped into the store just to say HI to Chef Tom, but this is awesome! Congrats Cynthia 🎊
Thank you! It was an awesome experience!
Thanks for stopping by!
I saw the opener and thought Aubrey Plaza was guesting. Great job Chef Cynthia. I love this recipe btw.
I’ll take that compliment 😊
Chef Cynthia you did a fantastic job. This recipe is right up my alley. I would love to cook a dish with you Chef Tom. Have a great day. Lisa
Thank you, Lisa! It was the best time!
That's my manager! Go, Cynthia! The recipe is drool-worthy. 🤤
Tyra has already asked when I'm making this recipe for the dealership :)
@@cynthiaallgood79 Please ❤️ 😂
Been following ATBBQ for 4 years, many a good recipe have been eaten in my home thanks to you guys!
Thanks for following along, we appreciate it❤
This is where I throw in about 1/4 cup of my favorite bbq rub.
Hell ya, I would love to cook with you where and when brisket cook off lol
This is my favorite recipe of yours I haven't made. Cynthia did great and I bet that was an awesome experience.
It was the coolest experience ever!
Well done Chef Cynthia & Chef Tom!
Thank you!
Nice job Cynthia! I'm next!!
Thank you!
So Cool!! Congrats Cynthia!
Thank you!
I love shrimp and grits, it’s a quick and easy full meal and you can cook it so many ways.
Agreed!!
Volunteering to come cook, as always great recipes, fun to watch
Great job Cynthia!
Thank you! I tried to keep my nerves at bay. Chef Tom made it a great experience.
You are awesome together greetings from Poland 🇵🇱
Thank you! Cooking with Chef Tom was a blast!
Fun to watch!
🔥
very cool to add in a superfan. congrats cynthia!
Thank you!
I’m from the south, Texas I eat year round thanks for sharing
Love your videos. Would be awesome to come cook sometime.
Sounds amazing, but im a simple man, grits + smoked guda cheese + bacon grease is currently my defacto recipe
Yummm😋
Shrimp roulette! 🤣🤣🤣🤣🤣
That was awesome. Well done
Thank you!
I’ve only had grits one time and it was horrible, maybe done wrong I don’t know, but I do know that Cynthia is a very beautiful woman that I would cook with anytime, and I’m from Texas and she has the most beautiful southern accent and to bad she already has a husband
Fantastic
I’ve got to try this 😋😋😋
Looks darn toot'n good Chef Tom. Love that idea with the grits and cheese/butter.
Is it🔥
Hell yeah let cook/ smoke some meat!!!
🤘🤘
What fun!
🙌
Cook she
What is Grits?🤔
What happened to chef britt
You had me at just the title of the vid !
This recipe is pure food porn ! OMG !
Thanks Chef (drool)
😊😅I’m not of Cynthia!
Bot
Add me for your next vegan cook.
Chef Tom dropping weight! Looking good, brother
Also, I want to cook porchetta with you… I got some tricks🇮🇹
Just why??? Why ruin delicate shell fish with mud????
I've yet to eat a grit I could even remotely stand but this really looks good.