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 BARBECUE SHRIMP
Make them feel as if they're in the middle of the French Quarter with delicious New Orleans-Style Barbecue Shrimp. Five simple ingredients are all you need for this flavorful New Orleans-Style Barbecue Shrimp recipe.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat broiler.
- Cover rimmed baking sheet with foil; spray with cooking spray.
- Mix all ingredients except shrimp until blended. Add to shrimp in large bowl; mix lightly.
- Spread shrimp onto prepared baking sheet.
- Broil, 5 inches from heat, 4 to 5 min. or until shrimp turn pink.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 10 g
NEW ORLEANS BBQ SHRIMP
Provided by Pat Neely
Categories Beer Garlic Shellfish Appetizer Sauté New Year's Eve Seafood Shrimp Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 appetizer servings
Number Of Ingredients 14
Steps:
- Toss the shrimp with the Cajun seasoning in a medium bowl. Set aside.
- Heat the canola oil in a large saucepan over medium-high heat. Once it's hot, toss in the garlic, and sauté until golden, about 3 or 4 minutes. Add the shrimp to the pan, and cook until they turn bright pink, about 1 minute more. Remove the shrimp from the pan with a slotted spoon, and set aside on a plate. Pour in the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns; bring to a simmer, and cook for 15 minutes, until the liquid is slightly thickened.
- Whisk the cubes of butter into the sauce, and once it's melted, add the shrimp to finish cooking, about 2 minutes more. Serve the shrimp and sauce in bowls with loads of crusty bread for dipping.
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.
GRILLED NEW ORLEANS-STYLE SHRIMP
Categories Shellfish Picnic Quick & Easy Mardi Gras Lemon Shrimp Spring Summer Grill/Barbecue Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 12
Steps:
- Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
- While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
- Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
GRILLED NEW ORLEANS-STYLE SHRIMP
Make and share this Grilled New Orleans-Style Shrimp recipe from Food.com.
Provided by Bev I Am
Categories Very Low Carbs
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact.
- Make an incision along length of back where shells are cut and devein, leaving shells in place.
- (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
- While shrimp marinate, prepare grill for cooking.
- If using a charcoal grill, open vents on bottom of grill, then light charcoal.
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
- If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
- Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
- Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
- Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
- Makes 4 main-course servings.
Nutrition Facts : Calories 408, Fat 27.2, SaturatedFat 12.5, Cholesterol 305, Sodium 760.4, Carbohydrate 5.1, Fiber 0.8, Sugar 0.8, Protein 35.2
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 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 FAMOUS BARBECUED SHRIMP
Spicy, Spicy shrimp dish, the best I've ever eaten. From "The Frugal Gourmet". Get your napkins ready...
Provided by papergoddess
Categories Cajun
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a frying pan, fry bacon until clear.
- Add margarine and all other ingredients except shrimp.
- Simmer for 5 minutes.
- Place shrimp, in a single layer, in a baking dish and pour sauce over the top.
- Stir to coat.
- Bake uncovered for 20 minutes.
- Stir once or twice.
- Serve immediately.
- You can peel these when you eat them, but not before.
- Serve with plenty of napkins!
Nutrition Facts : Calories 378.2, Fat 34, SaturatedFat 20.2, Cholesterol 227.3, Sodium 1017.5, Carbohydrate 2.3, Fiber 0.5, Sugar 0.1, Protein 16.7
BBQ SHRIMP
This New Orleans classic happens to be one of my favorite ways to eat shrimp. Sweet Carolina shrimp bathe in a spicy butter sauce that's perfect for soppin' up with slices of grilled bread. You've got to try it.
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Toss the shrimp with 1 tablespoon Cajun seasoning in a medium bowl. Cover and refrigerate 30 minutes.
- Meanwhile, heat the oil in a very large cast-iron skillet over medium heat. Add the onion, garlic and reserved shrimp heads and shells. Cook until the onion and garlic are tender, about 5 minutes. Add the sherry and cook until the liquid evaporates, about 1 minute. Add the rosemary, bay leaf, stock, lemon juice, Worcestershire sauce and remaining tablespoon Cajun seasoning. Bring to a boil, then reduce the heat to low and simmer until the sauce reduces by half, 15 to 20 minutes. Pour the sauce through a wire mesh strainer over a liquid measuring cup. Reserve the strained liquid and discard the solids.
- Melt the butter in the skillet. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, 3 to 4 minutes. Add the reserved sauce and cook until the shrimp are done, 2 to 3 more minutes. Sprinkle with the parsley and serve with the grilled bread.
NEW ORLEANS BBQ SHRIMP
Provided by Food Network
Yield 4 servings
Number Of Ingredients 24
Steps:
- Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
- Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.
- Combine all ingredients thoroughly.
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.
Nutrition Facts : Calories 314 kcal, Carbohydrate 6 g, Cholesterol 86 mg, Fiber 1 g, Protein 1 g, SaturatedFat 20 g, Sodium 507 mg, Sugar 1 g, Fat 32 g, UnsaturatedFat 0 g
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-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-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.
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4.4/5 (14)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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- Then add remaining butter, Worcestershire sauce, lemon juice, and hot sauce. Cook and stir for another minute.
NEW ORLEANS STYLE BBQ SHRIMP - FOOD FIDELITY
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Ratings 8Calories 270 per servingCategory Appetizer
- Heat pan on medium heat. Add the butter or bacon fat and once heated add the onions and garlic. Saute 3-4 minutes.
- Add the pepper, lemon juice, Worcestershire sauce, bay leaf, wine, stock, and Creole seasoning. Bring to a boil then lower heat to a simmer for 15 minutes. This should reduce liquid by about half. Strain the liquid into a medium bowl and set aside.
NEW ORLEANS STYLE BARBECUE SHRIMP - FOOD FIDELITY
From foodfidelity.com
Cuisine CajunCategory AppetizerServings 4Total Time 25 mins
- Add shrimp, spices, lemon juice, Worcestershire sauce, parsley, and garlic and cook over moderately high heat for 2-3 minutes.
- Reduce heat to low and add cubes of butter, stirring constantly and adding more cubes after each additional cube has melted.
- Cover the skillet and remove it from the heat. Let sit for 15 minutes so that the shrimp can absorb the flavors and finish cooking, stirring every 5 minutes or so. To serve plate shrimp and pour the sauce over the top. Serve with warm French bread.
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- Place shrimp in a small bowl and sprinkle with 2 teaspoons of creole seasoning. Mix until all shrimp covered with seasoning.
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