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.
GRILLED NEW ORLEANS-STYLE SHRIMP
Categories Shellfish Picnic Quick & Easy Mardi Gras Lemon Shrimp Spring Summer Grill/Barbecue Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 12
Steps:
- Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
- While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
- Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
GRILLED NEW ORLEANS-STYLE SHRIMP
Make and share this Grilled New Orleans-Style Shrimp recipe from Food.com.
Provided by Bev I Am
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact.
- Make an incision along length of back where shells are cut and devein, leaving shells in place.
- (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
- While shrimp marinate, prepare grill for cooking.
- If using a charcoal grill, open vents on bottom of grill, then light charcoal.
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
- If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
- Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
- Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
- Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
- Makes 4 main-course servings.
Nutrition Facts : Calories 408, Fat 27.2, SaturatedFat 12.5, Cholesterol 305, Sodium 760.4, Carbohydrate 5.1, Fiber 0.8, Sugar 0.8, Protein 35.2
NEW ORLEANS-STYLE BARBEQUED SHRIMP
Provided by Food Network
Categories main-dish
Time 42m
Yield 8 main course servings, or 12
Number Of Ingredients 17
Steps:
- Cook's Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directions. If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell. You can also do this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out with your fingers. Or, you can just skip the deveining process. The vein won't hurt you.
- Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl. Rub the shrimp with this mixture, making sure you rub some into the open cut where the shrimp as been deveined (if applicable) to season the shrimp inside the shell. Place the shrimp in a shallow, non-reactive pan, cover with plastic wrap 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 ketchup, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the remaining 2 tablespoons chili powder 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 in a small, covered saucepan over very low heat, it will only take a few minutes. Watch the sauce carefully so 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 orangey-pink. To test for doneness, take a shrimp off the grill, remove the shell and cut the shrimp in half: The flesh should be white and firm throughout.
- Serve with the warm sauce for dipping, and a large bowl for the shells.
NEW ORLEANS-STYLE SHRIMP
This festive meal is packed with big, bold NOLA flavors. The key is using the shrimp shells to make a tasty Worcestershire-spiked broth-excellent for sopping up with toasted French bread!
Provided by Food Network Kitchen
Categories main-dish
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
- Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
- Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
- Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.
NEW ORLEANS-STYLE BBQ SHRIMP
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Heat olive oil, butter, garlic, bay leaves, and thyme in a large ovenproof skillet over medium heat until butter melts and garlic and herbs are fragrant, about 5 minutes.
- 3. Toss shrimp, Worcestershire sauce, salt, paprika, and cayenne in a bowl. Add to skillet along with sherry and transfer to oven. Bake until shrimp curl and are pink, about 10 minutes. Transfer to a serving dish and serve with lemon wedges and bread.
NEW ORLEANS-STYLE BARBECUE SHRIMP
This is our adaptation of a recipe found, I believe, in Southern Living. It's an attempted copycat of Pascal's Manale's amazing Barbecue Shrimp. I don't think it quite as good as the original, but it's pretty darn close! Use head-on shrimp if you can find them ( I never can.) Always cook the shrimp in the sauce. This is MESSY, so put some wet wipes out on the table. Serve with crusty bread--as a waitress at Pascal's Manale said to me once, "the best part is soppin' up the sauce." Green salad and corn on the cob round out your meal!
Provided by lucky ladybug
Categories Creole
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts.
- Place shrimp in a large bowl and pour sauce over shrimp.
- Cover and chill 2 hours.
- Spread shrimp out in a shallow, foil-lined broiler pan.
- Bake, uncovered, at 400 degrees for 20 minutes. Turn once.
Nutrition Facts : Calories 840.8, Fat 56.3, SaturatedFat 19.5, Cholesterol 579.4, Sodium 915.6, Carbohydrate 14.1, Fiber 4.1, Sugar 2, Protein 71
THE VERY BEST NEW ORLEANS SHRIMP
Absolutely the very best! Make sure you double this recipe. Everyone loves the dipping sauce! A friend gave it to me years ago, it was from Gourmet magazine.
Provided by Chill
Categories Very Low Carbs
Time 15m
Yield 2-4 appetizer servings
Number Of Ingredients 15
Steps:
- Combine mix and store in glass jar, tightly sealed.
- In heavy skillet over high heat combine 4 oz.
- butter,garlic, worcestershire and seasoning mix.
- When butter is melted, add shrimp.
- Cook for 2 minutes, shaking pan back and forth.
- DON'T STIR!
- Add remaining butter, stock and beer.
- Cook for an additional 2 minutes, shaking the pan.
- Remove from heat.
- Serve immediately in bowl with lots of french bread to soak up the sauce.
- *Shaking the pan in a back and forth motion, along with the additional of the stock helps keep the sauce from separating and having an oil texture.
- Stirring doesn't do the same.
CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP
This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
- Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
- Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
- Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
- Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
- Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
- Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 7.8 g, Cholesterol 289.8 mg, Fat 18.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 836.7 mg, Sugar 1.2 g
NEW ORLEANS-STYLE SPICY SHRIMP
We have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat. -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a microwave-safe bowl, combine the first 8 ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended., Divide shrimp and bay leaves between 2 ungreased 13x9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine., Bake, uncovered, 20-25 minutes or until shrimp turn pink, stirring halfway. Remove bay leaves. Serve with bread.
Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 211mg cholesterol, Sodium 940mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein.
REAL NEW ORLEANS STYLE BBQ SHRIMP
This is one of my husband's favorite dishes. It isn't exactly healthy, but it is fabulous. It is a common dish in Louisiana. This recipe feeds a lot of people. You can cut it in half for a family dinner.
Provided by Melissa S.
Categories Seafood Shellfish Shrimp
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
- Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
- Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.
Nutrition Facts : Calories 1148.3 calories, Carbohydrate 10.2 g, Cholesterol 675.3 mg, Fat 97.2 g, Fiber 1.1 g, Protein 59.3 g, SaturatedFat 59.3 g, Sodium 1606.4 mg, Sugar 2.6 g
THE BEST NEW ORLEANS BBQ SHRIMP. EVER.
I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun!
Provided by CptShane
Categories Cajun
Time 43m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Put the shrimp in one layer in a shallow baking dish that can go in the broiler and sprinkle lightly with coarse sea salt.
- Dice the onion up and smash the garlic really well with the flat side of a big knife. Don't cut up the garlic, just smash it.
- Heat the olive oil in a saucepan and saute the onions until they're translucent.
- Add the smashed garlic, lemon zest, and the butter to the saucepan. Stir it up.
- Once the butter has melted, add all the seasonings - garlic powder, crab boil, LOTS of cracked pepper (I don't know my exact measurement but I'd say probably 30 "cracks" of the pepper cracker), and 4 big slugs from the Worchestershire sauce bottle. Keep stirring.
- Taste to see if it's spicy enough for you, and if it isn't, add some cayenne - there's cayenne in the crab boil, but some people like a higher level of spiciness than the crab boil can provide.
- Dump in 2 more tablespoons of olive oil and the juice of the lemon while continuously stirring.
- Add half of the beer (keep stirring!) and drink the rest (while stirring.) Once all the foam from the beer is gone and it's bubbling again it's ready.
- Pour the sauce over the shrimp in the baking dish, stir it around, and put it in the broiler.
- Broil for 8 minutes and then stir it up and broil for 5 more minutes (longer if your shrimp are super gigantic) until the shrimp look done (nice and pink) and you have some good brown crusties on top. The shallower your dish is the better it will be - you want the sauce to almost just barely-ish not cover the shrimp so the little bit of exposed surface browns.
- Let it rest for 10 minutes before eating. Serve in a bowl with tons of sauce and hot french bread for dipping!
NEW ORLEANS STYLE SHRIMP ALFREDO
My mother in law taught me the original recipe, and over time, I've added my own special touches. Hope you like it just as much as we do!
Provided by kr50416
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Finely chop green onion and parsley before starting.
- Melt stick of margarine in a large, deep skillet.
- Once margarine is melted, add finely chopped green onion.
- Sautee' for approximately one minute on medium heat, stirring constantly so not to burn.
- Add parsley and basil and continue stirring for a few more seconds.
- Increase heat to medium-high, and add shrimp.
- Once shrimp is cooked thoroughly, remove from skillet and place in strainer.
- You should start boiling your pasta at this time.
- Return to skillet and add half and half.
- Stir constantly for approximately one minute.
- Add both jars of alfredo sauce and mix well.
- Once well mixed, add garlic and onion powder, as well as cayenne pepper.
- Mix well, and stir constantly.
- Add slices of cheese to mix.
- Stir until melted.
- I recomend you taste the mix and add more powder and/or pepper depending on your taste.
- Pour alfredo mix, noodles, and shrimp into casserole dish, mix, and serve!
Nutrition Facts : Calories 798.1, Fat 54.6, SaturatedFat 22.8, Cholesterol 257.3, Sodium 1029.8, Carbohydrate 50.9, Fiber 5.2, Sugar 2.6, Protein 30.3
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