New Orleans Bbq Cajun Shrimp Recipes

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.

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.

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.

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.

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:

• 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.

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:

• 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.

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:

• 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:

• 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.

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.

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.