Best Barbecue Shrimp New Orleans Style Recipes

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SLOW-COOKER NEW ORLEANS STYLE BARBECUE SHRIMP



Slow-Cooker New Orleans Style Barbecue Shrimp image

Serve these tasty shrimps cooked in slow cooker - a classic seafood appetizer recipe for a crowd.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 3h20m

Yield 16

Number Of Ingredients 13

3/4 cup butter or margarine
1/3 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/4 cup dry white wine or chicken broth
2 tablespoons red pepper sauce
2 teaspoons freshly ground pepper
1 tablespoon seafood seasoning (from 6-oz container)
1 teaspoon paprika
1/2 teaspoon salt
4 cloves garlic, sliced
2 sprigs fresh thyme
2 lb uncooked large shrimp in shells, thawed if frozen
Lemon wedges

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except shrimp and lemon wedges. Cover; cook on Low heat setting 2 hours.
  • Stir shrimp into slow cooker. Increase heat setting to High. Cover; cook 30 minutes longer or until shrimp are pink. Turn off slow cooker. Let stand 30 minutes. Discard thyme sprigs. Serve shrimp with lemon wedges.

Nutrition Facts : Calories 130, Carbohydrate 1 g, Fat 1 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 400 mg

BARBECUE SHRIMP - NEW ORLEANS STYLE



Barbecue Shrimp - New Orleans Style image

A recipe I found on www.nomenu.com. This was a recipe that was made/originated at Manale's in New Orleans. The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to...

Provided by Lynn Dine

Categories     Seafood Appetizers

Time 15m

Number Of Ingredients 10

3 lbs fresh gulf shrimp, 16-20 count to the pound (with heads on)
1 tablespoon fresh lemon juice
2 teaspoons worcestershire sauce
1⁄4 cup dry white wine
2 garlic cloves, chopped
1⁄4 cup black pepper (or as needed to cover all the shrimp in a light film of pepper)
1⁄4 teaspoon salt
1 1⁄2 cups butter, softened
2 teaspoons paprika
1 loaf french bread

Steps:

  • 1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the pan to a light boil and cook, agitating the dish, until the shrimp turn pink.
  • 2. Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. Trust me, it is almost impossible to use too much pepper in this dish. Continue to cook another couple of minutes, then sprinkle the paprika and salt over the pan.
  • 3. Lower the heat to the minimum. Cut the butter into tablespoon-size pieces, and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Keep agitating the pan to make a creamy-looking, orange-hued sauce.
  • 4. When all the butter is incorporated, serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.

NEW ORLEANS-STYLE BARBECUE SHRIMP



New Orleans-Style Barbecue Shrimp image

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

3 lbs unpeeled large shrimp or 5 lbs shrimp, with heads
1/2 cup butter
1/2 cup olive oil
1/4 cup chili sauce
1/4 cup worchestershire sauce
4 garlic cloves, minced
2 lemons, sliced
2 tablespoons creole seasoning
1 tablespoon parsley, chopped
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground red pepper
1/2 teaspoon hot sauce
cracked black pepper, to taste

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 BARBECUE SHRIMP



New Orleans-Style Barbecue Shrimp image

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

1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. Cajun seasoning
1 tsp. LEA & PERRINS Worcestershire Sauce
2 cloves garlic, minced
1 lb. fresh or thawed frozen uncooked cleaned large shrimp

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

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