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.
BARBECUE SHRIMP
Provided by Tyler Florence
Time 1h10m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Thread shrimp onto skewers and place in a shallow dish. Pour 1/2 cup soy sauce, sake, and 2 tablespoons oil over the shrimp and season them with salt and pepper. Set aside and let them marinate while you make the barbecue sauce.
- Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add shallots and garlic and cook for 1 minute. Stir in tomatoes and season with salt and pepper. Add 2 tablespoons soy sauce, hoisin sauce, vinegar, chili paste, sugar, and chili powder. Cook until the mixture has thickened, about 10 to 15 minutes. Use an immersion blender to break the tomatoes up into a chunky sauce.
- Heat a grill or a grill pan and cook the shrimp about 3 minutes per side. To serve, spread some barbecue sauce onto a large platter and place the grilled shrimp skewers on top of that. Garnish with avocado, scallions, and lime wedges. Serve extra barbecue sauce on the side.
BOBBY FLAY'S SHRIMP WITH BARBECUE SPICES
Great as an appetizer or main course, this dish is fast and healthy. If you don't want to fuss with shells, you can use shelled shrimp but cut the cumin in half and cook over moderate heat. Recipe from Food and Wine.
Provided by januarybride
Categories High Protein
Time 16m
Yield 2 lb shrimp, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic.
- Add the shrimp and toss to coat in the spices.
- Heat 1/4 cup of the oil in 2 large skillets until shimmering.
- Add the shrimp to the skillets and cook over moderately high heat, stirring occasionally, until curled and white throughout, about 4 minutes.
- Add half of the butter and scallions to each skillet and swirl them inches Transfer the shrimp to a platter and serve.
Nutrition Facts : Calories 383.7, Fat 25.2, SaturatedFat 5.4, Cholesterol 240.6, Sodium 532.6, Carbohydrate 7.6, Fiber 1.5, Sugar 2.8, Protein 31.8
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