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Uploaded by magnumhospitality on Jan 9, 2010
Chef James Pasco gives away the secret to Pearls New Orleans Kitchen BBQ shrimp recipe. Mexican Gulf shrimp smothered with garlic butter, white wine, and worcestershire sauce, served with French bread to soak up that decadent sauce
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@jealuffaguS the shell is left on so the flavors get trapped between the shell and the meat.
Mega420kmk 2 months ago
Pro tip: Peel your shrimp. Don't use tongs in a nonstick.
jealuffaguS 1 year ago
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@jealuffaguS the shell is left on so the flavors get trapped between the shell and the meat.
Mega420kmk 2 months ago
Pro tip: Peel your shrimp. Don't use tongs in a nonstick.
jealuffaguS 1 year ago