BBQ SHRIMP NAWLINS STYLE
YUM Don't know where I got the recipe, but it is really good. Add a salad or pasta for a wonderful meal.
Provided by Gloria 15x
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Combine butter, olive oil, chili sauce, lemon juice, Worcestershire sauce, garlic, parsley, liquid smoke, oregano, paprika, and Tabasco sauce. Add salt, pepper and cayenne to taste.
- Bring mixture to a simmer, stirring constantly; simmer 5 minutes.
- Add shrimp. Turn to high and cook, stirring often about 5 minutes or until shrimp curl and turn pink. DO NOT OVERCOOK.
- Serve immediately with lots of napkins.
Nutrition Facts : Calories 620.5, Fat 56.5, SaturatedFat 25, Cholesterol 224.6, Sodium 809.9, Carbohydrate 10.2, Fiber 2.1, Sugar 4, Protein 19.2
CLASSIC N'AWLINS SHRIMP BOIL
No self-respecting resident of Louisiana will need this recipe! Everyone in this state has his or her own method (complete with secret ingredients-I know one guy who uses Tang, the powdered orange drink) for boiling shrimp, crab, and crayfish. For outsiders, here's a brief rundown of the basics. Start with the freshest, sweetest shrimp available. I love to add spicy sausage and potatoes to the pot, but by all means, omit or add what you like (even Tang). The peeling process may throw some people off, but that's part of the fun. This recipe calls for 2 pounds of shrimp, so you can get a feel for it before you move up to the more common 20-pound party batch. If you can get your hands on some crabs or crayfish, you will need to go a bit stronger on the seasoning and the cooking time, as those hard shells need more spice and more time to absorb the other flavors.
Yield makes 8 to 12 servings
Number Of Ingredients 15
Steps:
- If you're not using the commercial crab boil, wrap the seasonings in cheesecloth and use kitchen twine to secure the bundle. Place the spices, 1 gallon water, salt, lemons, cayenne, garlic, onion, and potatoes in a large pot (squeeze the lemons over the water as you throw them in), and bring to a boil. Reduce the heat and simmer at least 10-15 minutes, until the potatoes are just about cooked through. Return the heat to boiling and add the sausage and shrimp. Cook for 5-7 more minutes, until the shrimp are cooked through (they will turn bright pink).
- Drain the pot carefully, to serve hot or at room temperature. Remove the cheesecloth bag and lemons, if desired, and then serve the shrimp, garlic, sausage, and potatoes in a large bowl, or just dump them out on a table covered with newspaper and get peeling! If you are using the shrimp for salad or another recipe, cool it completely, then peel and refrigerate until ready to use.
NEW ORLEANS BBQ CAJUN SHRIMP
I found this recipe online and as I like all things "Cajun" I was not disappointed. This calls for beer, as I have had it in New Orleans. I like it with beer better than the sherry/white wine recipes.
Provided by Dugyb
Categories Cajun
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl.
- Rub the shrimp with this mixture.
- Place the shrimp in a plastic baggie 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 beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary 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 making sure 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 pink.
- Don't overcook or they will get tough.
- Serve with the warm sauce for dipping.
N'AWLINS-STYLE RICE WITH SHRIMP AND SAUSAGE
This hearty flavorful one-dish meal starts by sautéing smoked or andouille sausage with Cajun/Creole "trinity" - onion, celery and bell pepper.
Provided by Chef mariajane
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place the pickling spice in the center of piece of cheesecloth or coffee filter. Tie tightly with long piece of string.
- Cook and stir sausage, celery, onion and bell pepper in large, heavy skillet on medium-high heat about 5 minutes or until sausage begins to brown.
- Add red pepper, thyme, rice, chicken broth and pickling spice bundle. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes. Stir in shrimp and tomatoes. Cover and cook on medium heat 6-7 minutes or just untl shrimp turns pink. Remove pickling spice bundle.
Nutrition Facts : Calories 331.4, Fat 15.9, SaturatedFat 5.5, Cholesterol 100.1, Sodium 1162.7, Carbohydrate 23, Fiber 1.7, Sugar 3.9, Protein 22.9
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