Easy New Orleans Barbecued Shrimp Recipes

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.

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.

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.

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.

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.

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.

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.

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.

Steps:

• Combine the black pepper, cayenne, African bird pepper or Tabasco sauce, lemon juice, olive oil and rosemary in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate for 3 hours.
• Start a charcoal fire. Grill the shrimp in the shell until they turn bright pink, about 3 minutes per side. Serve as an appetizer or main course.

Steps:

• Spread shrimp in a shallow aluminum foil lined broiler pan.
• Combine butter and the next 12 ingredients in a sauce pan and cook over low heat stirring until butter melts.
• Let cool to room temperature then pour over shrimp.
• Cover and Chill 2 hours turning shrimp every 30 minute.
• Bake uncovered at 400 for 20 min, turning once.
• Serve with bread for dipping.

Steps:

• In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.

Steps:

• In a medium saucepan, bring 2 1/4 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pot from heat and let stand, covered, 5 minutes. Fluff with a fork.
• Meanwhile, in a large heavy pot, melt butter over medium-high. Add celery, scallion whites, and garlic and cook until translucent, about 3 minutes. Add Creole seasoning and cook until fragrant, 1 minute.
• Add Worcestershire, lemon, and shrimp and cook, stirring occasionally, until shrimp are pink and coated with sauce, about 4 minutes. Serve shrimp over rice with scallion greens on top.

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.

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!

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!

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.