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.
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
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 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 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
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 BARBECUE SHRIMP
Make and share this New Orleans Barbecue Shrimp recipe from Food.com.
Provided by SharleneW
Categories Creole
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Spread shrimp in a shallow, aluminum foil-lined broiler pan.
- Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.
- Cover and chill 2 hours, turning shrimp every 30 minutes.
- Bake, uncovered, at 400° for 20 minutes; turn once.
- Serve with 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
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
BARBECUE SHRIMP - NEW ORLEANS STYLE
I got this recipe when we visited New Orleans nearly 10 years ago. We had this dish at a restaurant called Pascal's Manale. The next day I bought a cookbook there in New Orleans so I could recreate this recipe at home. Don't forget some good crusty French bread to sop up the barbecue juices!!! Good for dinner parties.
Provided by Donna S.
Categories Very Low Carbs
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and drain the shrimp.
- Layer shrimp in the bottom of a 9x13 baking dish.
- Combine all remaining ingredients in a saucepan. Simmer over low heat for 10 minutes or until butter is melted.
- Pour mixture over the shrimp and mix to coat shrimp.
- Cover and refrigerate for at least 2-3 hours, stirring occasionally. This step marinades the shrimp.
- Preheat oven to 300 degrees. Bake the shrimp for 30 minutes or until shrimp are pink.
- NOTE: This recipe is great for dinner parties since you complete all steps except baking until just before serving. Let's you enjoy your company.____For shell on shrimp I usually plan on 3/4 pound per person when serving shrimp as main entree.
Nutrition Facts : Calories 1017.1, Fat 72, SaturatedFat 33.3, Cholesterol 699.5, Sodium 1093.2, Carbohydrate 14.8, Fiber 3.7, Sugar 1.3, Protein 79.5
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
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4.5/5 (18)Category Appetizer, Main CourseCuisine American, CreoleCalories 463 per serving
- 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.
- Add the pepper, lemon, Worcestershire, rosemary, thyme, Creole seasoning, wine and stock. Bring this to a boil, then drop the heat to a simmer and reduce the mixture for about 15 minutes. Strain it, moving the liquid to a wide saute pan that will fit all the shrimp.
- Bring the mixture to a boil and let it roll for 2 to 3 minutes. You ultimately want this to be a glaze, but you still need to cook the shrimp without overcooking them, so you'll need to use your judgment; the shrimp typically need about 3 to 5 minutes in the pan, maximum. So when the sauce just barely leaves a trail when you run a spatula through the middle of the pan, add all the shrimp and toss to combine.
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