Mr Jims Louisiana Bbq Shrimp Food

MR. JIM'S LOUISIANA BBQ SHRIMP

Mr. Jim's Louisiana BBQ Shrimp image

Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 10

Ingredients

4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco
1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
1/2 teaspoon coarse salt
Freshly ground pepper
Baguette, for serving

Steps:

Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.

MR JIM'S LOUISIANA BARBECUED SHRIMP

Mr Jim's Louisiana Barbecued Shrimp image

Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. This version is served with French or Sourdough Bread for soaking up the rich sauce. Found this recipe in Martha Stewart Living, Aug 2009.... IT IS AMAZING and easily doubled. We served this in a shallow bowl so everyone could soak up a bit of the flavorful sauce!

Provided by CARML mama

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice, rinds reserved and sliced (from 2 lemons)
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco
1 lb medium to large shrimp, unpeeled or peeled tails on
1/2 teaspoon coarse salt
fresh ground pepper

Steps:

Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve in a shallow serving bowl with bread.

LOUISIANA BBQ SHRIMP

Louisiana BBQ Shrimp image

Provided by Rusty Hamlin

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 cloves garlic
2 sticks (1 cup) unsalted butter
3 tablespoons Louisiana hot sauce
3 tablespoons Creole seasoning
2 tablespoons Creole mustard
2 tablespoons Worcestershire sauce
Zest and juice of 1 lemon
8 ounces slab bacon, cubed
3 pounds peeled medium shrimp (16/20 count)
1 cup white wine
6 tablespoons chopped fresh parsley
1 bunch green onions, chopped
6 tablespoons micro basil
1 tablespoon apple cider vinegar
1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 toast points

Steps:

For the BBQ butter: Chop the garlic in a food processor. Add the butter, hot sauce, Creole seasoning, Creole mustard, Worcestershire sauce and lemon zest and juice, and process until well blended.
For the shrimp: Add the bacon to a cast-iron skillet over medium-high heat and render until crispy. Drain on paper towels and reserve. Add the shrimp to the hot bacon drippings and brown on both sides over high heat. Add the BBQ butter, then deglaze with the white wine and cook for 4 minutes. Stir in the parsley and green onions.
For the herb salad: In a medium bowl, toss the micro basil with the cider vinegar and olive oil. Season with salt and pepper.
To serve: Place the toast points on plates, top with shrimp and pour the sauce. Garnish with the herb salad and crispy bacon lardons.

LOUISIANA BBQ SHRIMP

Louisiana BBQ Shrimp image

Make and share this Louisiana BBQ Shrimp recipe from Food.com.

Provided by Brookelynne26

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

8 tablespoons unsalted butter
1/2 onion, diced
4 garlic cloves, smashed and minced
3 tablespoons chopped fresh parsley, divided
2 bay leaves
2 lemons, cut in half
1 cup dark beer
1/4 cup Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons crushed red pepper flakes
2 lbs large shrimp, peeled and tails left on
salt and black pepper

Steps:

Heat the butter in a large cast iron skillet over medium heat until sizzling hot. Add the onion, garlic, 1 tablespoon parsley, and bay leaves and cook and stir until the garlic is aromatic, about 1 minute. Squeeze the juice from the lemons into the skillet, reserving 2 of the squeezed halves. Add the beer, worcestershire, hot sauce, and red pepper flakes and stir to mix. Thinly slice the reserved lemon halves and add to the skillet. Bring the mixture to a low boil and simmer for 3 to 4 minutes.
Season the shrimp all over with salt and pepper and add to the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 4 or 5 minutes. Remove and discard the bay leaves. Season with salt and pepper if needed and sprinkle with the remaining 2 tablespoons parsley.

Nutrition Facts : Calories 425, Fat 25.5, SaturatedFat 14.9, Cholesterol 347.6, Sodium 1526.6, Carbohydrate 13, Fiber 1.3, Sugar 3.3, Protein 32.3

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