NEW ORLEANS-STYLE BARBECUED SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 2 to 4 Servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
- Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.
BARBECUED SHRIMP - CAJUN STYLE
Spicy shrimp that get their fiery heat from a Cajun marinade. After reading the book "Exit To Eden", I came across this recipe for barbecued shrimp, "which was nothing short of fantastic", that sounded like the dish described in the story.
Provided by Alan in SW Florida
Categories Cajun
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix seasonings. Add shrimp; toss. Let stand 15 minutes.
- In a large skillet, over high heat, melt half the butter. Add the shrimp mixture, Worcestershire sauce, pepper sauce, and garlic; saute 2 minutes. Add the remaining butter, the chicken broth and wine; cook 2 minutes, stirring occasionally, until shrimp are just cooked.
- With a slotted spoon, remove shrimp to a deep platter. To seasoned butter mixture in skillet, add scallions; over high heat, boil, stirring, 2 to 3 minutes or until liquid is reduced and slightly thickened. Pour over shrimp. Serve with sliced French bread to dip into sauce.
CAJUN SHRIMP
Steps:
- Marinate the prawns with the olive oil and Cajun seasoning. Let sit for about 10 minutes. Place on a hot grill and cook until just pink and opaque. Serve immediately.
BBQ SHRIMP
This New Orleans classic happens to be one of my favorite ways to eat shrimp. Sweet Carolina shrimp bathe in a spicy butter sauce that's perfect for soppin' up with slices of grilled bread. You've got to try it.
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Toss the shrimp with 1 tablespoon Cajun seasoning in a medium bowl. Cover and refrigerate 30 minutes.
- Meanwhile, heat the oil in a very large cast-iron skillet over medium heat. Add the onion, garlic and reserved shrimp heads and shells. Cook until the onion and garlic are tender, about 5 minutes. Add the sherry and cook until the liquid evaporates, about 1 minute. Add the rosemary, bay leaf, stock, lemon juice, Worcestershire sauce and remaining tablespoon Cajun seasoning. Bring to a boil, then reduce the heat to low and simmer until the sauce reduces by half, 15 to 20 minutes. Pour the sauce through a wire mesh strainer over a liquid measuring cup. Reserve the strained liquid and discard the solids.
- Melt the butter in the skillet. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, 3 to 4 minutes. Add the reserved sauce and cook until the shrimp are done, 2 to 3 more minutes. Sprinkle with the parsley and serve with the grilled bread.
NEW ORLEANS BBQ CAJUN SHRIMP
I found this recipe online and as I like all things "Cajun" I was not disappointed. This calls for beer, as I have had it in New Orleans. I like it with beer better than the sherry/white wine recipes.
Provided by Dugyb
Categories Cajun
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl.
- Rub the shrimp with this mixture.
- Place the shrimp in a plastic baggie and refrigerate while you make the sauce.
- In a saucepan set over medium-high heat, melt the butter.
- Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned.
- Add the beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary and 2 teaspoons salt.
- Stir to mix.
- Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick.
- Remove from the heat, uncover, and cool to room temperature.
- Remove and discard the lemon slices and bay leaves.
- Pour 1 1/2 cups of the sauce over the shrimp.
- Toss to coat well.
- Cover and refrigerate the shrimp for 1 to 2 hours.
- Cover and refrigerate the remaining sauce separately and save for dipping.
- Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
- While the grill is heating, reheat the remaining sauce making sure that it doesn't burn.
- Remove the shrimp from the pan and discard the marinade.
- Grill the shrimp for 2 to 3 minutes per side, until the shells are pink.
- Don't overcook or they will get tough.
- Serve with the warm sauce for dipping.
CAJUN GRILLED SHRIMP
This grilled shrimp recipe came from a neighbor, Katie. These shrimp are a nice change from the regular Cocktail shrimp. The ingredient list looks long, but very easy to make with sprices/herbs that are usually onhand. Easy make-ahead, or bring with appetizer. Frozen shrimp work great.
Provided by debita
Categories Cajun
Time 12m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix together. Marinade for up to 24 hours. Skewer and grill, 3 minutes per side, or until tender. Serve warm or refrigerate to serve later.
CAJUN BBQ SHRIMP
Enjoy shrimp coated in spicy Cajun BBQ sauce-ready in just minutes. (Yeah, It does help that you're starting with frozen shrimp and prepared sauce.)
Provided by My Food and Family
Categories Spices
Time 10m
Yield 16 servings
Number Of Ingredients 3
Steps:
- Cook ingredients in large skillet on medium-high heat 2 to 3 min. or until shrimp are tender, stirring frequently.
Nutrition Facts : Calories 70, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 95 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
CAJUN SHRIMP
These zippy shrimp bring a lot of pizazz to the table. Use as much or as little cayenne pepper as you'd like, depending on your family's tastes. We love ours served alongside rice pilaf. -Donna Thomason, El Paso, Texas
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.
Nutrition Facts : Calories 131 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 430mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
CAJUN BBQ SHRIMP
This recipe is from Mr. B's in New Orleans. This recipe used whole shrimp in the shell cooked in a peppery butter sauce. Serve this dish in soup bowls and be sure to stir the sauce well when you ladle it out; the solids that settle to the bottom of the pan should be poured over he shrimp along with the sauce.
Provided by Miss V
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- In a heavy (oven safe) saute pan melt the butter then add the oil and mix well. Add all the other ingredients except the shrimp and cook over med medium heat, stirring constantly until the sauce begins to boil.
- Reduce heat to low and simmer for 7-8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes.
- Add the shrimp to the sauce , mix thoroughly, and put he pan back on the burner.
- Cook over medium heat for 6-8 minutes, or just until the shrimp turn pink, then put the an in a preheated 450 degree oven and bake for 10 minutes. Serve equal portions of shrimp with about 1/2 c . of sauce , ladled over each one.
Nutrition Facts : Calories 1169.8, Fat 104.8, SaturatedFat 36.7, Cholesterol 600, Sodium 2843, Carbohydrate 5.9, Fiber 1.1, Sugar 0.3, Protein 52.5
BARBECUED SHRIMP WITH RICE
A big pot of quick-cooking seafood turns a weeknight meal into a party. This recipe uses Creole seasoning and Worcestershire sauce for an easy-going New Orleans-style take on barbecue shrimp. Let the good times roll!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring 2 1/4 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pot from heat and let stand, covered, 5 minutes. Fluff with a fork.
- Meanwhile, in a large heavy pot, melt butter over medium-high. Add celery, scallion whites, and garlic and cook until translucent, about 3 minutes. Add Creole seasoning and cook until fragrant, 1 minute.
- Add Worcestershire, lemon, and shrimp and cook, stirring occasionally, until shrimp are pink and coated with sauce, about 4 minutes. Serve shrimp over rice with scallion greens on top.
Nutrition Facts : Calories 501 g, Fat 8 g, Fiber 2 g, Protein 38 g
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- Add Worcestershire sauce, beer, garlic, bay leaf, rosemary, Cajun seasoning, pepper and hot sauce to a large sauté pan with a lid. Bring up to a boil, then add shrimp and lemon wheels. Toss to coat, then cover and cook until shrimp are just cooked through, about 3-5 minutes depending on size.
- Remove the lid and add lemon juice. Then turn off the heat and add cubed butter and stir continuously until fully melted and emulsified. Taste for seasoning and add salt and more lemon juice as needed.
- Transfer to a serving dish and sprinkle with scallions and parsley. Serve with crusty bread for sopping up the sauce.
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- Season shrimp with half the seasoning mix, making sure all shrimp are well covered. Marinate for 10 minutes in the refrigerator
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- In a large skillet combine oil, Worcestershire sauce, lemon juice, sliced lemon, cayenne pepper, Creole seasoning, and garlic.
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