New Orleans Barbecue Shrimp Dip Recipe 45 Food

NEW ORLEANS BBQ SHRIMP

Steps:

• Gather the ingredients.
• Heat 3 tablespoons butter and the garlic over medium-high heat in a large (12-inch) skillet.
• When the garlic is sizzling, add the shrimp, black pepper, and Creole seasoning and cook, stirring and flipping the shrimp, until lightly browned, about 2 minutes.
• Add the beer and cook, while stirring and scraping with a wooden spoon, until the beer is reduced by half, about 1 minute.
• Add the Worcestershire sauce, hot sauce, and lemon juice and bring to a simmer, stirring until sauce is reduced and shrimp are cooked through, 3 to 4 minutes.
• Turn the heat down to low and slowly stir in the remaining butter, in small batches, to form a smooth and velvety sauce, 3 to 4 minutes.
• Remove from heat, divide among bowls, and serve with crusty bread to dip in the buttery sauce.

NEW ORLEANS STYLE BBQ SHRIMP

Steps:

• 1. Combine all ingredients except shrimp and warm until butter is melted. This can be done in microwave or oven at 350 degrees. I use the microwave.
• 2. Add shrimp and cook until shrimp are pink, this won't take long usually 5 minutes. If using microwave watch carefully checking every 1-2 minutes so you don't end up with tough shrimp which would ruin the dish.

NEW ORLEANS BARBECUE SHRIMP DIP RECIPE - (4/5)

Steps:

• Melt 4 tablespoons of the butter in a large skillet over medium heat. Whisk in the chili sauce, lemon juice, garlic, Worcestershire, cayenne, oregano, paprika and hot sauce. Bring to a low simmer and cook, stirring frequently, until slightly reduced, about 5 minutes. Add the shrimp and cook until they are pink and just cooked through, flipping once, 4 to 5 minutes. Remove from the heat and let cool. When cool, place the shimp mixture in a food processor and pulse until roughly chopped. (The shrimp mixture can be made up to a day in advance and refrigerated.) Combine the cream cheese and sour cream in a large bowl and stir vigorously with a rubber spatula until smooth. Add the shrimp mixture, scallion whites, parsley, 1 1/4 teaspoons salt and a few grinds of pepper and stir to combine. Place in a 5-cup broiler-safe casserole dish and spread evenly. Melt the remaining 4 tablespoons of butter and pour over the top of the shrimp dip, making sure to cover the entire surface with a thin layer of butter. Sprinkle with the scallion greens. Chill for at least 4 hours and up to overnight. Just before serving, position an oven rack in the top third of the oven and preheat the broiler. Broil the dip until the butter layer just begins to melt. Serve with the crackers and crunchy 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 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.

NEW ORLEANS BARBECUE SHRIMP DIP

Steps:

• Special equipment: 5-cup broiler-safe casserole dish
• Melt 4 tablespoons of the butter in a large skillet over medium heat. Whisk in the chili sauce, lemon juice, garlic, Worcestershire, cayenne, oregano, paprika and hot sauce. Bring to a low simmer and cook, stirring frequently, until slightly reduced, about 5 minutes. Add the shrimp and cook until they are pink and just cooked through, flipping once, 4 to 5 minutes. Remove from the heat and let cool.
• When cool, place the shimp mixture in a food processor and pulse until roughly chopped. (The shrimp mixture can be made up to a day in advance and refrigerated.)
• Combine the cream cheese and sour cream in a large bowl and stir vigorously with a rubber spatula until smooth. Add the shrimp mixture, scallion whites, parsley, 1 1/4 teaspoons salt and a few grinds of pepper and stir to combine. Place in a 5-cup broiler-safe casserole dish and spread evenly.
• Melt the remaining 4 tablespoons of butter and pour over the top of the shrimp dip, making sure to cover the entire surface with a thin layer of butter. Sprinkle with the scallion greens. Chill for at least 4 hours and up to overnight.
• Just before serving, position an oven rack in the top third of the oven and preheat the broiler. Broil the dip until the butter layer just begins to melt. Serve with the crackers and crunchy bread.

REAL NEW ORLEANS STYLE BBQ SHRIMP

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.

NEW ORLEANS BARBECUE SHRIMP

Steps:

• Spread shrimp in a shallow aluminum foil lined broiler pan.
• Combine butter and the next 12 ingredients in a sauce pan and cook over low heat stirring until butter melts.
• Let cool to room temperature then pour over shrimp.
• Cover and Chill 2 hours turning shrimp every 30 minute.
• Bake uncovered at 400 for 20 min, turning once.
• Serve with bread for dipping.

NEW ORLEANS BARBECUE SHRIMP

Steps:

• Melt butter, mix in ingredients.
• Pour over raw shrimp and bake in 350 degrees until shrimp are tender.
• Add cayenne to taste.
• Serve and baste.

NEW ORLEANS BBQ SHRIMP

Steps:

• Melt butter in sauce pan. Sprinkle shrimp with salt, black and cayenne peppers to taste and mix well.
• Spread bay leaves around the bottom of a large baking pan. Place seasoned shrimp in the pan no more than 2 layers deep.
• Add olive oil, Cajun seasoning, garlic, rosemary leaves and lemon juice to the melted butter. Stir well to blend and pour over shrimp.
• Bake uncovered at 350 degrees about 30 minutes. Let cool until shrimp can be handled easily.
• Peel and eat shrimp, dipping chunks of hot French bread in the wonderful butter sauce as you go.