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.
NEW ORLEANS STYLE BBQ SHRIMP
This is a recipe I got and revised and revised again after working in several different Restaurants in New Orleans. It's savory, buttery and spicy. The sauce gets all on your fingers while you peel the shrimp. Finger lickin good!
Provided by graniteangel
Categories Creole
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small sauce pan melt your butter with the olive oil. When almost melted add all your herbs, lemon juice, hot sauce, worcestershire sauce, seasonings and finely chopped veggies. Keep heat at Med until your veggies start to look translucent.
- Add your wine and bring to a boil. Turn heat down to low and simmer for 6 minutes.
- If you want to go the extra effort you can slice along the tops of the shrimp with a sharp knife and de-vein them with the peel on. It takes a steady hand, but they end up easier to peel and soak up more of the flavors in the sauce. Use a clean dish rag under the shrimp to avoid slipping. This also takes longer and the shrimp is still amazing without this process.
- Spread your shrimp out on a baking dish. Pour your sauce over the shrimp.
- Place pan in the oven and broil for 5 minutes. Using a spatula carefully turn the shrimp over and broil on other side for another 5 minutes. More or less time on each side depending on size of shrimp. You might want to just flip them when the top side turns nice and pink. Over cooking = tough shrimp and that's not good.
- Divide into 4ths and serve in bowls. Make sure to get that sauce/juice in there to dunk your french bread into.
- A nice glass of Pino Grigio, and a small garden salad makes for a perfect meal.
- I made these for a dinner party and provided little bowls of water with slices of lemon for them to dunk and clean their hands in after.
Nutrition Facts : Calories 886.3, Fat 68.3, SaturatedFat 38.1, Cholesterol 498.1, Sodium 442.7, Carbohydrate 7.7, Fiber 0.6, Sugar 1.7, Protein 47.3
NEW ORLEANS STYLE BARBECUE SHRIMP
While living in New Orleans for a couple years I found many Barbecue Shrimp recipes but NONE like this one.. It is believed to be a copy cat of a restaurant famous for their Barbecue Shrimp.. Enjoy!!
Provided by LBWs-Dad
Categories Very Low Carbs
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt Butter
- Pour melted butter in Large roasting pan.
- Add all ingredients (except shrimp & wine), mix well.
- Add Shrimp, and 2 cups wine (add more if you would like more dipping sauce).
- Marinate Shrimp in sauce for minimum 2 hrs before cooking (overnight in refrigerator is better).
- Bake in preheated 350 degree oven for 30 minutes.
- Stir and baste every 10 minutes.
- Serve in deep, large soup plates with hot French Bread for dipping.
Nutrition Facts : Calories 1719.8, Fat 125.2, SaturatedFat 74.8, Cholesterol 1169.1, Sodium 1709.7, Carbohydrate 15.9, Fiber 3, Sugar 1.4, Protein 117.8
NEW ORLEANS BBQ SHRIMP
Not really barbequed and not low fat, but a sinfully pleasant way to savor fresh shrimp that is super easy and downsizes easily. I adapted this recipe from "I Want Dat Cajun Cookbook" by Remy, a gift from my Southern Louisiana uncle. Remy said that when served in restaurants, you are given a large bib to protect your neck and clothes, then hot wet towels to clean up after. Put a bowl on the table for discarded shells. I couldn't get it to post correctly, but the recipe calls for 5 to 6 pounds of large shrimp.
Provided by ninja
Categories Cajun
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1006.6, Fat 65.7, SaturatedFat 24.7, Cholesterol 772.6, Sodium 1280.3, Carbohydrate 8.3, Fiber 0.5, Sugar 0.8, Protein 93.1
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- Peel the shrimp and remove the heads, if you have them, and set them aside. Devein the shrimp with a paring knife and salt the shrimp lightly. Set them aside.
- In a saute pan or sauce pot, heat the bacon fat over medium high heat. When it's hot, add the shallots, garlic and shrimp shells and heads. Saute, stirring often, until the shrimp shells turn pink and the shallot is translucent.
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