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 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 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 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 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 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 BARBECUE SHRIMP
This is our adaptation of a recipe found, I believe, in Southern Living. It's an attempted copycat of Pascal's Manale's amazing Barbecue Shrimp. I don't think it quite as good as the original, but it's pretty darn close! Use head-on shrimp if you can find them ( I never can.) Always cook the shrimp in the sauce. This is MESSY, so put some wet wipes out on the table. Serve with crusty bread--as a waitress at Pascal's Manale said to me once, "the best part is soppin' up the sauce." Green salad and corn on the cob round out your meal!
Provided by lucky ladybug
Categories Creole
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts.
- Place shrimp in a large bowl and pour sauce over shrimp.
- Cover and chill 2 hours.
- Spread shrimp out in a shallow, foil-lined broiler pan.
- Bake, uncovered, at 400 degrees for 20 minutes. Turn once.
Nutrition Facts : Calories 840.8, Fat 56.3, SaturatedFat 19.5, Cholesterol 579.4, Sodium 915.6, Carbohydrate 14.1, Fiber 4.1, Sugar 2, Protein 71
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.
NEW ORLEANS BBQ SHRIMP FOR 2
N.O. BBQ shrimp is not grilled or BBQ, it is a skillet dish in a buttery sauce. They serve it with heads-on shrimp that are not peeled and claim that the unpeeled shrimp impart a flavor that you won't get with peeled, which translates to the chefs are too lazy to peel the shrimp. Use chicken broth if it's all you can get, but FYI Knorr makes an excellent shrimp bouillion you can buy at Hispanic groceries that really rounds this dish out.
Provided by ed 29260
Categories Very Low Carbs
Time 40m
Yield 2 large, 2 serving(s)
Number Of Ingredients 13
Steps:
- In a hot heavy skillet melt 1 stick butter and add garlic, Worcestershire and spices.
- Add shrimp and boil 2 minutes, shaking pan rather than stirring.
- Add remaining butter and stock and boil 2 more minutes.
- Add beer, flip or stir shrimp and cook 1-2 minutes.
- Serve with crusty bread for dipping.
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 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.
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-STYLE BARBECUE SHRIMP
Make them feel as if they're in the middle of the French Quarter with delicious New Orleans-Style Barbecue Shrimp. Five simple ingredients are all you need for this flavorful New Orleans-Style Barbecue Shrimp recipe.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 6 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 10 g
More about "new orleans style bbq shrimp recipes"
NOLA-STYLE BBQ SHRIMP RECIPE
From thespruceeats.com
4.1/5 (7)Total Time 42 minsCategory Appetizer, EntreeCalories 314 per serving
NEW ORLEANS BARBECUE SHRIMP : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
NEW ORLEANS-STYLE BBQ SHRIMP MEAL KIT DELIVERY | …
From makegoodfood.ca
CAJUN STYLE BBQ SHRIMP RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
NEW ORLEANS STYLE BBQ SHRIMP… – NEKESA'S FOOD DIARIES…
From nekesafooddiaries.com
NEW ORLEANS STYLE BARBECUE SHRIMP - NOLA FOOD & BEVERAGE
From nolafoodandbeverage.com
NEW ORLEANS-STYLE BBQ SHRIMP - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
HOW TO MAKE A NEW ORLEANS-STYLE BBQ SHRIMP RECIPE FOR ...
From insidehook.com
NEW ORLEANS STYLE BBQ SHRIMP RECIPE ON THE PK GRILL | BBQ ...
From pinterest.ca
NEW ORLEANS STYLE BARBECUE SHRIMP - AMAZING HAMBURGER
From amazinghamburger.com
BARBECUE SHRIMP NEW ORLEANS STYLE FOOD- WIKIFOODHUB
From wikifoodhub.com
BBQ SHRIMP NEW ORLEANS STYLE - FOOD CHANNEL
From foodchannel.com
NEW ORLEANS BBQ SHRIMP RECIPE – FOOD RECIPES
From food-recipes.site
THIS NEW ORLEANS BARBECUE SHRIMP RECIPE IS A BOWL OF BIG ...
From washingtonpost.com
NEW ORLEANS BARBECUE SHRIMP DIP | BIG LITTLE MEALS
From biglittlemeals.com
SPICY BBQ SHRIMP (NEW ORLEANS STYLE) RECIPE - FOOD NEWS
From foodnewsnews.com
NEW ORLEANS BBQ SHRIMP - YUMMY TASTE FOOD
From yummytastefood.com
NEW ORLEANS STYLE BBQ SHRIMP - FOOD FIDELITY
From foodfidelity.com
NEW ORLEANS BBQ SHRIMP
From neworleans.com
BARBECUE SHRIMP (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 - US FOOD NETWORK
From usfoodnetwork.com
NEW ORLEANS STYLE BBQ SHRIMP - FOOD LOVIN FAMILY
From foodlovinfamily.com
NEW ORLEANS STYLE BARBECUE SHRIMP - FOOD FIDELITY
From foodfidelity.com
BARBECUED SHRIMP: A CLASSIC NEW ORLEANS RECIPE - FOOD NEWS
From foodnewsnews.com
NEW ORLEANS BBQ SHRIMP - DINNER AT THE ZOO
From dinneratthezoo.com
NEW ORLEANS BBQ SHRIMP - NOLA BARBECUED SHRIMP | HANK SHAW
From honest-food.net
7 NEW ORLEANS STYLE BBQ SHRIMP RECIPES - FOOD NEWS
From foodnewsnews.com
NEW ORLEANS-STYLE BBQ SHRIMP | TRADITIONAL SHRIMP/PRAWN ...
From tasteatlas.com
NEW ORLEANS-STYLE BBQ SHRIMP - CRECIPE.COM
From crecipe.com
NEW ORLEANS STYLE BBQ SHRIMP — WILDFLOWERS & FRESH FOOD
From wildflowersandfreshfood.com
NEW ORLEANS-STYLE BBQ SHRIMP - NEWEST RECIPES
From completerecipes.com
PASCAL MANALE BBQ SHRIMP RECIPE - FOODRECIPESTORY
From foodrecipestory.com
BBQ SHRIMP - RALPH BRENNAN RESTAURANT GROUP
From neworleans-food.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-1-or-2 #appetizers #main-dish #seafood #american #cajun #southern-united-states #easy #finger-food #shrimp #shellfish #taste-mood #equipment #number-of-servings #presentation #served-hot #3-steps-or-less
You'll also love