NEW ORLEANS-STYLE SPICY SHRIMP
We have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat. -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a microwave-safe bowl, combine the first 8 ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended., Divide shrimp and bay leaves between 2 ungreased 13x9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine., Bake, uncovered, 20-25 minutes or until shrimp turn pink, stirring halfway. Remove bay leaves. Serve with bread.
Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 211mg cholesterol, Sodium 940mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein.
SPICY NEW ORLEANS SHRIMP
Steps:
- Add all marinade ingredients to small saucepan. Stir and simmer for 10 minutes
- Remove marinade from heat, add to oven-proof dish and allow to cool for 10 minutes, Add shrimp, cover, and refrigerate for 4 hours.
- Remove shrimp from fridge and let come to room temperature for about 30 minutes
- Preheat oven to 400 degrees. Bake shrimp until just cooked through, about 15 minutes for jumbo shrimp. Smaller shrimp will cook more quickly
- Garnish shrimp & sauce with fresh parsley or oregano. Serve shrimp on its own, over rice, or with a piece of crusty bread
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
SPICY NEW ORLEANS SHRIMP
These Spicy New Orleans Shrimp are hot, spicy, decadent, bold and super delicious, just the thing to satisfy your cravings!
Provided by Joanna Cismaru
Categories Appetizer
Time 55m
Number Of Ingredients 14
Steps:
- Peel and devein the shrimp.
- Add the rest of the ingredients to oven safe skillet, stir and let simmer for 5 to 10 minutes.
- Remove skillet from the heat and let cool for a couple minutes.
- Add the shrimp and toss it around so that it's fully immersed in the sauce.
- Cover with foil and refrigerate for at least 30 minutes to 4 hours.
- Preheat oven to 400 degrees.
- Bake shrimp for 10 to 15 minutes.
- Serve immediately with crusty French bread and drizzle with additional lemon juice as needed.
Nutrition Facts : Calories 443 kcal, Carbohydrate 15 g, Protein 32 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 316 mg, Sodium 1611 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
SPICY NEW ORLEANS-STYLE SHRIMP
Provided by The Cooking Jar
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the seasoning ingredients and marinate the shrimp for 15-30 minutes
- Over medium high heat, melt butter and add olive oil
- Saute garlic until fragrant then pan sear the shrimp on both sides in batches until browned, about 1 minute per side. Add leftover marinade to the first batch
- Using tongs, rub the shrimp into the bubbly sauce on the bottom of the pan
- Dish and serve hot drizzled with lemon juice
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 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.
REAL NEW ORLEANS STYLE BBQ SHRIMP
This is one of my husband's favorite dishes. It isn't exactly healthy, but it is fabulous. It is a common dish in Louisiana. This recipe feeds a lot of people. You can cut it in half for a family dinner.
Provided by Melissa S.
Categories Seafood Shellfish Shrimp
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
- Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
- Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.
Nutrition Facts : Calories 1148.3 calories, Carbohydrate 10.2 g, Cholesterol 675.3 mg, Fat 97.2 g, Fiber 1.1 g, Protein 59.3 g, SaturatedFat 59.3 g, Sodium 1606.4 mg, Sugar 2.6 g
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.
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 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
NEW ORLEANS SHRIMP
Make and share this New Orleans Shrimp recipe from Food.com.
Provided by KathyP53
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 11 ingredients in a large bowl. Cover and marinate in refrigerator for 45 minutes.
- Preheat oven to 425°F.
- Fold four 16x12-inch sheets of heavy duty aluminum foil in half crosswise. Open foil.
- Remove shrimp from bowl, reserving marinade. Place 2 cups of shrimp on half of each sheet of foil. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 tablespoons of butter. Seal all edges of foil.
- Position foil packets on baking sheet. Bake for 20 minutes. Allow to stand for 15 minutes.
- Serve one packet per plate, cutting open top of each packet before serving. Peel and eat.
- Serve with crusty bread to mop up the delicious sauce in the bottom of each packet.
Nutrition Facts : Calories 443.9, Fat 24.3, SaturatedFat 13.5, Cholesterol 398.5, Sodium 621.8, Carbohydrate 11.9, Fiber 2.7, Sugar 1.5, Protein 47.2
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