Criollas Bbq Shrimp Food

CREOLE BBQ SHRIMP

Steps:

• In a saute pan, heat butter and peanut oil.
• Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice.
• Continue to saute for 2 minutes more.
• Add shrimp and saute until cooked through, do not overcook.

BBQ SHRIMP

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
• Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
• To serve: Add the shrimp to a platter and garnish with lime wedges.

CREOLE BBQ SHRIMP

Steps:

• In a saute pan, heat butter and peanut oil. Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice, and continue to saute for 2 minutes more. Add shrimps and saute until cooked through, do not overcook.

BBQ SHRIMP

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-STYLE BARBECUED SHRIMP

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.

CRIOLLO SHRIMP

Steps:

• Cook onion, red pepper and gingerroot in dressing in large skillet on medium-high heat 5 min. or until onion is tender.
• Stir in mustard, annatto and cumin until blended.
• Add shrimp; cook 3 to 5 min. or until shrimp turn pink and are cooked through. Serve over rice.