REAL NEW ORLEANS STYLE BBQ SHRIMP
This is one of my husband's favorite dishes. It isn't exactly healthy, but it is fabulous. It is a common dish in Louisiana. This recipe feeds a lot of people. You can cut it in half for a family dinner.
Provided by Melissa S.
Categories Seafood Shellfish Shrimp
Time 40m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1148.3 calories, Carbohydrate 10.2 g, Cholesterol 675.3 mg, Fat 97.2 g, Fiber 1.1 g, Protein 59.3 g, SaturatedFat 59.3 g, Sodium 1606.4 mg, Sugar 2.6 g
THERMONUCLEAR BBQ SHRIMP
Make and share this Thermonuclear BBQ Shrimp recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h12m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash the shrimp, drain and place on skewers 4-6 per skewer.
- Sauté onions and garlic in butter, remove for heat and place in blender.
- Add cayenne, Worcestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds; blend till smooth.
- Brush onto the shrimp skewers and let marinate for 30-60 minutes in fridge.
- Start grill and cook till opaque and slightly crispy.
- Dust with paprika and serve.
Nutrition Facts : Calories 370.3, Fat 15.8, SaturatedFat 8.1, Cholesterol 376.1, Sodium 341.7, Carbohydrate 8.4, Fiber 0.7, Sugar 4.3, Protein 46.9
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.
BBQ SHRIMP
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
- Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
- To serve: Add the shrimp to a platter and garnish with lime wedges.
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
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