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 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 BARBECUED SHRIMP
Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 3h10m
Yield Six appetizer servings or four main-course servings
Number Of Ingredients 7
Steps:
- Combine the black pepper, cayenne, African bird pepper or Tabasco sauce, lemon juice, olive oil and rosemary in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate for 3 hours.
- Start a charcoal fire. Grill the shrimp in the shell until they turn bright pink, about 3 minutes per side. Serve as an appetizer or main course.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 1 gram, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams
NEW ORLEANS BBQ CAJUN SHRIMP
I found this recipe online and as I like all things "Cajun" I was not disappointed. This calls for beer, as I have had it in New Orleans. I like it with beer better than the sherry/white wine recipes.
Provided by Dugyb
Categories Cajun
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl.
- Rub the shrimp with this mixture.
- Place the shrimp in a plastic baggie 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 beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary 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 making sure 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 pink.
- Don't overcook or they will get tough.
- Serve with the warm sauce for dipping.
NEW ORLEANS-STYLE SHRIMP
Categories Shellfish Appetizer Quick & Easy Seafood Shrimp Winter Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium skillet over high heat. Add garlic, rosemary and cayenne pepper and stir 30 seconds. Add wine and Worcestershire sauce and boil until liquid is reduced by half, about 5 minutes. Add shrimp to sauce. Simmer until shrimp are just opaque in center, about 3 minutes for peeled or 5 minutes for unpeeled. Serve shrimp with toast.
NEW ORLEANS BBQ SHRIMP
Make and share this New Orleans BBQ Shrimp recipe from Food.com.
Provided by treehuggingmom
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pat shrimp dry with paper towels and sprinkle with salt and cayenne.
- Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to large plate.
- Repeat with remaining oil and shrimp.
- Make sauce in empty skillet. Melt 1 tablespoon butter over medium heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds.
- Stir in clam juice, beer, and Worcestershire, scraping up any browned bits, and bring to boil.
- Return shrimp and accumulated juices to skillet.
- Reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes.
- Off heat, stir in remaining butter until incorporated. Serve with French bread.
Nutrition Facts : Calories 470.6, Fat 26.9, SaturatedFat 12.2, Cholesterol 332.7, Sodium 1849.9, Carbohydrate 19.8, Fiber 0.9, Sugar 1.3, Protein 34.5
NEW ORLEANS-STYLE BBQ SHRIMP
Steps:
- In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.
- Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the shrimp to the pan and quickly toss to coat the shrimp in the sauce, but do not overcook. Serve immediately with the bread.
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.
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