Satisfy Your Cravings with New Orleans BBQ Shrimp w/ @MrMakeItHappen

Check it out folks, Matt and I we back at it again with a this is a good one right here. You guys already read that thumbnail so you know we're doing a New Orleans style barbecue shrimp. Now tell them what they can like put this over the top of. You can serve this over rice which we're doing today. You can serve it over polenta or grits if you want to do like a little spin on shrimp and grits. How do you deal with mashed potatoes? You really can't go wrong. Hey that was one of the things we were talking about like hey we put them over some grits that's really like shrimp and grits right. But look this is just a different spin. Today we're gonna put it over some white rice right. So hey keep it simple. So let's go. I'm gonna go ahead and start putting some heat on here like I already started with. Now what we're gonna be using today to you know season our shrimp. Listen this is from my level up series. This is my barbecue rub. AB's barbecue rub. Now listen when you're using shrimp you got to know this shrimp is very very absorbent you know what I mean. So anything that you use for seasoning you know it it like sinks deep into the flesh and it just comes out amazing right. And we all know like you know perfectly you know seasoned shrimp in a pan with a whole lot of butter. You know I mean that right there and oh and don't forget we got to add that garlic too right. So as you can see right here look at Matt you know showing his knife skills. You know what you put that in get it all going drop that shrimp in the inside and guess what folks that right there creates something epic. All right so the shrimp's cooked here. AB's got a slotted spoon. The reason why we're doing that is we want to remove the shrimp but leave that flavor in the skillet for the sauce. And again listen we're using hex clam right. So it's okay this is one of the most forgiving you know non-stick pans. None of this will break off cause you nothing later on in life. You know I mean that's one of the reasons I like it too and that's key one of the reasons. Right there is money. That's that's where all the flavor for the sauce is coming from. Bingo. Speaking of flavor we're going in with some more butter because butter makes everything better. Yes sir. Followed by some freshly minced garlic. Good to the last drop. Let's get all that out of there. All right so the butter is melted. We can smell the garlic. Your house is smelling absolutely amazing. Amazing. AB's got the spatula working. We're going in with some worst word in the world sauce or as you like to call it. The W sauce. W sauce. You know I'm from the west cause we say dub. You know. Followed by some hot sauce. That's right. What we're doing right now is we're making that barbecue sauce. Doesn't get easier than this guys. One pot meal basically. Not basically it is a one pot meal. In with the chicken broth. I'm gonna go ahead and raise the you know temperature of the dish a little bit. Let it get a nice simmer going and we're going in with some lemon juice as well. As always guys all the specific measurements and ingredients are listed for you down below so you guys can recreate this. This is 15-20 minute meal. Hey another thing too is this you know both your channel and my channel we all about you know simplifying these recipes and taking the mystery out of cooking right. Meaning look this right here is a great suggestion. You guys figure out what you want to put it on top. Earlier like we stated we put these over some uh putting these over some uh what some long grain rice you know something like that but you guys can put this over pasta noodles whatever you want to do. Serve it with some veggies on the side. Got a whole meal meal prep. That's right. Can't go wrong. So the last thing we'll do is add a little bit of seasoning. Coming back with AB's barbecue seasoning. Oh yes sir. And just taste as you go. Adjust the flavor to your preference guys. There's no right or wrong way to do this. If you got something that you like to use at home then go for it. Okay so look I want you guys to come in here and take a look at this right. So look we done already went down to about five minutes right. So it usually takes about six or seven minutes at a medium flame. I'll show you guys what it looks like. That's it right there. You know what I mean. But we want to reduce this down right. But if you want to know a little pro tip right here. Matt I'm gonna go ahead and let you tell them that. Go ahead and do it. So we're gonna do what's called a slurry which basically is just a combination of cold water and cornstarch. You can use it for recipes like this to thicken up your sauce. You can use it for gravy. Any kind of pan sauce or today we're using it for the barbecue sauce. Just a little splash of water. Tablespoon and a half or so of cornstarch. Get a whisk or a fork and we'll just pour it in there. Bring it to a boil. It'll thicken the sauce up. Give it some good consistency. All right and the best part about this is it's going to thicken it up but it's not really going to change the flavor much. So we're going to bring that up to a boil. Once it hits a boil you'll immediately start to see it start to thicken up. Immediately. There it is. Look at that right there folks. All right so to balance the flavor profile a little bit. This got a little heat to it. We're going to add just a pinch of brown sugar just to balance everything out. It's going to cut down on the acid a little bit. Balance out the heat from that hot sauce. And then look one key thing is once you reach the consistency that you like turn it and remove it from that fire. Yep. Because the longer we cook it the thicker it's going to get. All right guys so once the sauce is perfect right where we want it we're going back in with the shrimp and any accumulated juices because no flavor left behind. Look at that right there folks. Oh man A.B.'s going to fold the shrimp in. Make sure they're well coated in that sauce. We'll plate this up over some white rice. You know what this will be fired with? Some like stir fry and like broccoli. Hell yeah. Yes sir. Sign me up. Hey so look before you get out to do your thing you know what I want the camera to see both me and you. This is the part that we like right here. It's all about making it right. Hey. It's all about the presentation. So A.B. already sprayed this down with the cooking spray. Great pro tip. It's going to make sure the rice doesn't stick. So you're going to put it in a you know a bowl something like this. And we're just going to plate it just like that. You got the perfect mound of white rice for your presentation. Got some perfectly cooked shrimp. I'll let A.B. do to do the honors on that while I chop up these green onions. All right so let me just ask you for the style that we're going to do right now. Are we looking to just put some of these around here? How you want to do it? Do you want to ladle it in? I'm going to ladle it around and then you go from the top. You say ladle it around. Let's go. All right man so look now that I got that there I'm going to put a bit more sauce on it. But I'm going to go ahead and just start adding some of the shrimp here on top. It almost looks like we're doing something. You know what I mean? Like we're about to put on a presentation for like the president or something. Now with that sauce that we spent so much time on. Not really because it's super quick but look at that. As you would say a trade shot. Trademark. Trademarks. Money shot. That's it. Go down with the green onion for a pop of color. And as you said maybe a little flavor too. Yes sir. There you have it folks. We'll clean that rim up. That's right. We got ourselves a 20-minute dinner. Hey so you guys tell us what you think down in the comment section below. You know what I mean? Hey listen he reads them too. I know that's fire and I hate to like pop my collar. I want to put a shirt on change and then pop it. You know what I mean? Hey I know this is fire but I'm really interested in finding out what you guys would like pour this over the top of. Hey with that being said hey do you. You're over talking. Yeah right right right right. I'm gonna get in there for the taste test. A little shrimp. A little rice. Boy don't forget the sauce. Cheers. Check it out. I ain't gonna lie. It's fire. And guess what folks? We out. Peace.