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 BARBEQUE SHRIMP
Steps:
- In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
- Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.8 g, Cholesterol 233.5 mg, Fat 25.1 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 15 g, Sodium 375 mg, Sugar 0.9 g
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.
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
THE BEST NEW ORLEANS BBQ SHRIMP. EVER.
I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun!
Provided by CptShane
Categories Cajun
Time 43m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Put the shrimp in one layer in a shallow baking dish that can go in the broiler and sprinkle lightly with coarse sea salt.
- Dice the onion up and smash the garlic really well with the flat side of a big knife. Don't cut up the garlic, just smash it.
- Heat the olive oil in a saucepan and saute the onions until they're translucent.
- Add the smashed garlic, lemon zest, and the butter to the saucepan. Stir it up.
- Once the butter has melted, add all the seasonings - garlic powder, crab boil, LOTS of cracked pepper (I don't know my exact measurement but I'd say probably 30 "cracks" of the pepper cracker), and 4 big slugs from the Worchestershire sauce bottle. Keep stirring.
- Taste to see if it's spicy enough for you, and if it isn't, add some cayenne - there's cayenne in the crab boil, but some people like a higher level of spiciness than the crab boil can provide.
- Dump in 2 more tablespoons of olive oil and the juice of the lemon while continuously stirring.
- Add half of the beer (keep stirring!) and drink the rest (while stirring.) Once all the foam from the beer is gone and it's bubbling again it's ready.
- Pour the sauce over the shrimp in the baking dish, stir it around, and put it in the broiler.
- Broil for 8 minutes and then stir it up and broil for 5 more minutes (longer if your shrimp are super gigantic) until the shrimp look done (nice and pink) and you have some good brown crusties on top. The shallower your dish is the better it will be - you want the sauce to almost just barely-ish not cover the shrimp so the little bit of exposed surface browns.
- Let it rest for 10 minutes before eating. Serve in a bowl with tons of sauce and hot french bread for dipping!
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 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 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-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 BBQ SHRIMP
This is a recipe demonstrated at the 2010 Pensacola Seafood Festival. It is from Jerry's Cajun Cafe, and the creator is Jerry Mistretta. Yummy! Don't be scared away by the list of ingredients....this is really quick to put together.
Provided by breezermom
Categories Cajun
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse the shrimp in cold water; pat dry and set aside.
- Melt butter in a large skillet and combine all ingredients, except the shrimp. Bring the mixture to a simmer, stirring frequently.
- Add the shrimp. Turn the heat to high and cook, stirring often, for 5-10 minutes until shrimp curl (make a C, if it is an O the shrimp are overcooked!) and turn pink. Do not overcook -- the shrimp will be tough and chewy if you do. Serve immediately. Peel and eat, dipping into the sauce.
Nutrition Facts : Calories 1295.3, Fat 97.7, SaturatedFat 59, Cholesterol 815.5, Sodium 5161.4, Carbohydrate 22.7, Fiber 4.6, Sugar 4.5, Protein 65.4
NEW ORLEANS BARBECUE SHRIMP
Stop searching for the perfect New Orleans barbecue shrimp! Make sure you serve it with French bread for dippin' and a roll of paper towels! Suck the juices off the shrimp like a true New Orleanian! (((Baking time is guessed, never paid attention)))
Provided by Kikimony
Categories Cajun
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter, mix in ingredients.
- Pour over raw shrimp and bake in 350 degrees until shrimp are tender.
- Add cayenne to taste.
- Serve and baste.
Nutrition Facts : Calories 988.6, Fat 75.1, SaturatedFat 44.9, Cholesterol 701.4, Sodium 2203.1, Carbohydrate 7.4, Fiber 1.4, Sugar 0.6, Protein 70.6
NEW ORLEANS BBQ SHRIMP RECIPE BY TASTY
Here's what you need: butter, olive oil, worcestershire sauce, garlic, bay leaves, creole seasoning, oregano, paprika, black pepper, cayenne pepper, green onions, lemon juice, lemon, large fresh shrimp
Provided by Christin Mahlrig
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Combine all ingredients EXCEPT shrimp in a medium saucepan and bring to a simmer. Remove from heat. Salt to taste.
- Place shrimp in a 9X13-inch baking dish. Then, pour butter mixture over shrimp.
- Bake 15 to 20 minutes, stirring once.
- Serve with toasted French bread.
Nutrition Facts : Calories 392 calories, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 47 grams, Sugar 2 grams
NEW ORLEANS BARBEQUED SHRIMP
This is a sure winner in any home. Be sure and cover the table with old newspapers to gather the shells and make clean up easy. Make sure to have warmed French bread to dunk in the 'sauce'! Bibs would be nice to protect your clothing from the sauce but not necessary.
Provided by CYBERTIGER-2
Categories Seafood Shellfish Shrimp
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Wash shrimp and drain well.
- Melt margarine/butter in a one quart casserole dish. Add salad dressing, lemon juice, black pepper and garlic powder.
- Add shrimp to the casserole dish. Stir gently to cover the shrimp with the mixture. Cover and bake, stirring occasionally for 25 to 30 minutes or until shrimp are pink.
- Serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily 'dunk' bread in the sauce!
Nutrition Facts : Calories 871.1 calories, Carbohydrate 7.7 g, Cholesterol 467.1 mg, Fat 72.1 g, Fiber 0.9 g, Protein 47.1 g, SaturatedFat 32.4 g, Sodium 1666.1 mg, Sugar 2.9 g
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