NEW ORLEANS BARBECUED SHRIMP
I NEVER thought I'd say this but this recipe is better than mine. It comes from Dickie Brennan's Palace Cafe cookbook. Leave the shrimp out, and you have a great New Orleans barbecue sauce recipe. At Palace Cafe, they toss fried oysters in this sauce and serve on French bread to make the best poboy you've ever imagined! Either serve the shrimp with the shells on at the table and give everyone bibs and paper towels, or peel them before serving. We serve them with the shells on! However they are served they must be served with loads of French bread, warmed, and thickly sliced.
Provided by Penny Stettinius
Categories Creole
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Saute the garlic lightly in the butter in a medium saute pan.
- Add the shrimp and cook for 1 minute on each side.
- Increase the heat to high and add Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, and cracked pepper.
- Add the beer and stir to deglaze the saute pan.
- Cook until reduced by 1/2.
- Reduce the heeat to medium and add the butter, one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon.
- Stir in the rosemary.
- Ladle into bowls.
- Serve with French bread to sop up the sauce.
Nutrition Facts : Calories 1111.2, Fat 100.3, SaturatedFat 62.3, Cholesterol 545.3, Sodium 2587.9, Carbohydrate 15.1, Fiber 0.8, Sugar 3.4, Protein 32.9
NEW ORLEANS BARBECUE SHRIMP DIP
This super-flavorful dip is inspired by the spicy shrimp dishes of New Orleans.
Provided by Food Network Kitchen
Categories appetizer
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Special equipment: 5-cup broiler-safe casserole dish
- Melt 4 tablespoons of the butter in a large skillet over medium heat. Whisk in the chili sauce, lemon juice, garlic, Worcestershire, cayenne, oregano, paprika and hot sauce. Bring to a low simmer and cook, stirring frequently, until slightly reduced, about 5 minutes. Add the shrimp and cook until they are pink and just cooked through, flipping once, 4 to 5 minutes. Remove from the heat and let cool.
- When cool, place the shimp mixture in a food processor and pulse until roughly chopped. (The shrimp mixture can be made up to a day in advance and refrigerated.)
- Combine the cream cheese and sour cream in a large bowl and stir vigorously with a rubber spatula until smooth. Add the shrimp mixture, scallion whites, parsley, 1 1/4 teaspoons salt and a few grinds of pepper and stir to combine. Place in a 5-cup broiler-safe casserole dish and spread evenly.
- Melt the remaining 4 tablespoons of butter and pour over the top of the shrimp dip, making sure to cover the entire surface with a thin layer of butter. Sprinkle with the scallion greens. Chill for at least 4 hours and up to overnight.
- Just before serving, position an oven rack in the top third of the oven and preheat the broiler. Broil the dip until the butter layer just begins to melt. Serve with the crackers and crunchy bread.
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.
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 BARBEQUED SHRIMP
Provided by Food Network
Categories main-dish
Time 42m
Yield 8 main course servings, or 12
Number Of Ingredients 17
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.
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 BBQ SHRIMP
Not really barbequed and not low fat, but a sinfully pleasant way to savor fresh shrimp that is super easy and downsizes easily. I adapted this recipe from "I Want Dat Cajun Cookbook" by Remy, a gift from my Southern Louisiana uncle. Remy said that when served in restaurants, you are given a large bib to protect your neck and clothes, then hot wet towels to clean up after. Put a bowl on the table for discarded shells. I couldn't get it to post correctly, but the recipe calls for 5 to 6 pounds of large shrimp.
Provided by ninja
Categories Cajun
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1006.6, Fat 65.7, SaturatedFat 24.7, Cholesterol 772.6, Sodium 1280.3, Carbohydrate 8.3, Fiber 0.5, Sugar 0.8, Protein 93.1
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 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 BARBECUED SHRIMP APPETIZER
There are so many variations of this recipe. Supposedly, the Italian restaurant, Pascale Manalli's, in New Orleans, were the originators of "Barbecued Shrimp," which really have nothing to do with barbecue sauce, or a barbecue pit. Basically, it is unpeeled shrimp, with the heads still on, sauteed or baked in either a spicy butter herb sauce, or an olive oil based sauce. It's messy, so have lots of napkins, but one of the most delicious ways of preparing shrimp that there is. Here is my version of the recipe. Bon appetite! :)
Provided by Irishcolleen
Categories < 30 Mins
Time 28m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Rinse and pat dry shrimp. Place in pie plate in single layer. Melt butter on medium heat. Add rosemary, oregano, thyme, garlic, cajun seasoning, cayenne pepper and beer. Simmer on low for about 7 minutes so that herbs and seasoning can flavor butter. Pour over shrimp. Bake in oven until shrimp turn pink. DO NOT OVERCOOK! Mix together lemon juice and worchestershire sauce and pour over shrimp. Garnish with chopped parsley. Serve in shallow soup plate with crusty french bread to sop up the sauce with.
Nutrition Facts : Calories 1065.7, Fat 95.2, SaturatedFat 59, Cholesterol 499.4, Sodium 433.2, Carbohydrate 15.3, Fiber 1.3, Sugar 3, Protein 36.3
NEW ORLEANS BBQ SHRIMP
Provided by Pat Neely
Categories Beer Garlic Shellfish Appetizer Sauté New Year's Eve Seafood Shrimp Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 appetizer servings
Number Of Ingredients 14
Steps:
- Toss the shrimp with the Cajun seasoning in a medium bowl. Set aside.
- Heat the canola oil in a large saucepan over medium-high heat. Once it's hot, toss in the garlic, and sauté until golden, about 3 or 4 minutes. Add the shrimp to the pan, and cook until they turn bright pink, about 1 minute more. Remove the shrimp from the pan with a slotted spoon, and set aside on a plate. Pour in the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns; bring to a simmer, and cook for 15 minutes, until the liquid is slightly thickened.
- Whisk the cubes of butter into the sauce, and once it's melted, add the shrimp to finish cooking, about 2 minutes more. Serve the shrimp and sauce in bowls with loads of crusty bread for dipping.
BARBECUED SHRIMP WITH RICE
A big pot of quick-cooking seafood turns a weeknight meal into a party. This recipe uses Creole seasoning and Worcestershire sauce for an easy-going New Orleans-style take on barbecue shrimp. Let the good times roll!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 501 g, Fat 8 g, Fiber 2 g, Protein 38 g
CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP
This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
- Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
- Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
- Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
- Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
- Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
- Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 7.8 g, Cholesterol 289.8 mg, Fat 18.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 836.7 mg, Sugar 1.2 g
NEW ORLEANS BARBECUE SHRIMP
Make and share this New Orleans Barbecue Shrimp recipe from Food.com.
Provided by SharleneW
Categories Creole
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
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.
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.
More about "new orleans barbecued shrimp recipes"
NEW ORLEANS BBQ SHRIMP - THESPRUCEEATS.COM
From thespruceeats.com
4.1/5 (7)Total Time 42 minsCategory Appetizer, EntreeCalories 314 per serving
NEW ORLEANS BARBECUED SHRIMP | REAL NEW ORLEANS RECIPES
From charbroiledoysters.wordpress.com
HOW TO MAKE NEW ORLEANS-STYLE BARBECUE SHRIMP: RECIPE ...
From nola.com
LOUISIANA BBQ SHRIMP - THERESCIPES.INFO
From therecipes.info
NEW ORLEANS BARBECUE SHRIMP IS A BOWL OF BIG, BOLD ...
From postguam.com
NEW ORLEANS STYLE BARBECUE SHRIMP - NOLA FOOD & BEVERAGE
From nolafoodandbeverage.com
NEW ORLEANS STYLE BBQ SHRIMP - FOOD FIDELITY
From foodfidelity.com
NEW ORLEANS BBQ SHRIMP - DINNER AT THE ZOO
From dinneratthezoo.com
NEW ORLEANS-STYLE BARBECUE SHRIMP FROM 'MASTERING THE ART ...
From seriouseats.com
NEW ORLEANS BBQ SHRIMP - FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
BARBECUE SHRIMP (NEW ORLEANS) RECIPE - FOOD NEWS
From foodnewsnews.com
BARBECUE SHRIMP NEW ORLEANS RESTAURANT - ALL INFORMATION ...
From therecipes.info
NEW ORLEANS STYLE BARBECUE SHRIMP - FOOD FIDELITY
From foodfidelity.com
EMERIL’S NEW ORLEANS BARBECUE SHRIMP - FOOD NEWS
From foodnewsnews.com
RECIPES FOR ALL OCCASIONS AND SEASONS - ANDREW ZIMMERN
From andrewzimmern.com
WHAT WOULD YOU SERVE WITH BARBECUED SHRIMP? - CHOWHOUND
From chowhound.com
NEW ORLEANS BARBECUED SHRIMP - SEAFOOD HARVEST
From seafood-harvest.com
NEW ORLEANS BBQ SHRIMP - YUMMY TASTE FOOD
From yummytastefood.com
HOW TO MAKE A NEW ORLEANS-STYLE BBQ SHRIMP RECIPE FOR ...
From insidehook.com
BARBECUED SHRIMP: A CLASSIC NEW ORLEANS RECIPE - FOOD NEWS
From foodnewsnews.com
NEW ORLEANS STYLE BARBECUE SHRIMP - FOR THE LOVE OF FOOD
From 4theloveoffoodblog.com
NEW ORLEANS-STYLE BBQ SHRIMP | TRADITIONAL SHRIMP/PRAWN ...
From tasteatlas.com
NEW ORLEANS STYLE BARBECUE SHRIMP | COMMANDERS PALACE
From commanderspalace.com
BARBECUED SHRIMP - SAVEUR
From saveur.com
NEW ORLEANS-STYLE BARBECUED SHRIMP RECIPE - FOOD NEWS
From foodnewsnews.com
BEST NEW ORLEANS BARBECUE SHRIMP DIP RECIPES | FOOD ...
From foodnetwork.ca
NEW ORLEANS BBQ SHRIMP
From neworleans.com
THIS NEW ORLEANS BARBECUE SHRIMP RECIPE IS A BOWL OF BIG ...
From washingtonpost.com
BBQ SHRIMP - RALPH BRENNAN RESTAURANT GROUP
From neworleans-food.com
NEW ORLEANS BBQ SHRIMP - HEY GRILL, HEY
From heygrillhey.com
NEW ORLEANS BBQ SHRIMP - NOLA BARBECUED SHRIMP | …
From honest-food.net
BARBECUED SHRIMP - GUMBO PAGES
From gumbopages.com
NEW ORLEANS BARBECUE SHRIMP IS A BOWL OF BIG, BOLD ...
From pressherald.com
FOOD WISHES VIDEO RECIPES: BARBECUE SHRIMP – SO GOOD, AND ...
From foodwishes.blogspot.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-1-or-2 #very-low-carbs #main-dish #seafood #american #southern-united-states #finger-food #shrimp #creole #dietary #low-carb #low-in-something #shellfish #number-of-servings #presentation #served-hot
You'll also love