Best Barbecue Shrimp New Orleans Recipes

SLOW-COOKER NEW ORLEANS STYLE BARBECUE SHRIMP

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.

NEW ORLEANS BARBECUE SHRIMP DIP

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.

NEW ORLEANS BARBECUE SHRIMP

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.

NEW ORLEANS BARBECUE SHRIMP DIP RECIPE - (4/5)

Steps:

• 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.

BARBECUE SHRIMP - NEW ORLEANS STYLE

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 BARBECUE SHRIMP

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.

NEW ORLEANS-STYLE BARBECUE SHRIMP

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.

SPICY NEW ORLEANS BARBECUE SHRIMP RECIPE - (4/5)

Steps:

• Peel and devein the shrimp. Add all of the other ingredients in a saucepan, stir and let simmer for 10 minutes. Remove pan from heat and let cool. Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp. Cover and refrigerate for at least 4 hours, or preferably overnight. Preheat oven to 400 degrees. Bake shrimp for 15 - 20 minutes. Serve immediately with crusty French bread, new potatoes and a crisp salad.

NEW ORLEANS BARBECUE SHRIMP

Steps:

• Put butter in skillet, and turn heat to high; when it melts, add garlic, shrimp and Worcestershire or soy sauce. Cook, stirring occasionally, until sauce is thick and shrimp uniformly pink, about 5 minutes. If sauce threatens to dry out, add a tablespoon or two of water.
• When shrimp are done, add salt and pepper, then lemon juice. Serve over rice or with bread.

NEW ORLEANS-STYLE BARBECUE 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.

BARBECUE SHRIMP (NEW ORLEANS)

Steps:

• Peel the shrimp: Hold one shrimp with the head-end facing you and the tail end away from you. Insert the tip of small, clean kitchen scissors in the top 1/8-inch of the shrimp body and clip through the shell and the very top of the body down the shrimp's back to the tail. Pull the shell away from the body (it will come away in 2 pieces) and set it aside. Rinse the shrimp thoroughly under cool running water to remove the black and/or orange digestive tract. Repeat with the remaining shrimp. Pat the shrimp dry, toss with the pepper and salt, and set aside. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add the onion, and sauté until translucent, 6 minutes. Add the shrimp shells and garlic and sauté 45 seconds. Add the beer, Worcestershire sauce, peppercorns, lemon slice, oregano, pepper flakes, and bay leaf and 1/2 cup water, cover and bring to a simmer and cook for 10 minutes. Uncover and continue to simmer until reduced by half, 15 minutes. Strain the sauce through a mesh sieve into a bowl and then return it to the saucepan; set aside. Heat the remaining tablespoon of oil in a large skillet over medium high heat. Cook half of the shrimp until they are just cooked through, about 3 minutes per side. Transfer shrimp to a large plate. Cook remaining shrimp the same way. Bring the sauce in the saucepan to a bare simmer over medium heat. Add the shrimp and any accumulated juices and cook for 30 seconds. Remove the pan from the heat and add the butter in 3 additions, swirling to melt it before adding more. (Do not place the pan back over heat or the sauce will become oily instead of creamy.) Serve the shrimp and sauce over rice or creamy polenta sprinkled with the green onions. Calories: 256; protein: 5.5 g; total fat: 18.8 g; saturated fat: 8.4 g; cholesterol: 72.0 mg; sodium: 826 mg; carbohydrates: 13.5 g; fiber: 1.2 g

NEW ORLEANS BARBECUE SHRIMP PASTA RECIPE

Steps:

• To a large skillet, whisk Worcestershire, lemon juice, pepper, creole seasoning and garlic.
• Add shrimp and cook until done, cook time will depend on size of shrimp. Shrimp are cooked when the curl into a 'C', they are overcooked when they form an 'O'.
• With a slotted spoon remove shrimp from pan.
• Add butter and cream to pan and whisk to emulsify.
• Return shrimp to pan.
• Add pasta to pan and toss.
• Serve hot.

NEW ORLEANS BARBECUE SHRIMP

Steps:

• Wash and pat dry shrimp. Add the Manale spice mix, garlic, Lea & Perrins and Tabasco. Then pour the olive oil over the shrimp, adding the white wine. Stir together. (Though it's not in Mark's recipe, I saw him put a big pat of butter in the pan.) Cook over high heat until shrimp are done, approximately 10 minutes. Do not overcook shrimp.

EMERIL'S NEW ORLEANS BARBECUE SHRIMP

Steps:

• 3 pounds large Gulf shrimp, in their shells Cracked black pepper 2 tablespoons olive oil 1/4 cup chopped onions 2 tablespoons minced garlic 3 bay leaves 3 lemons, peeled and sectioned 2 cups water 1/2 cup Worcestershire sauce 1/4 cup dry white wine 1/4 teaspoon salt 2 cups heavy cream 2 tablespoons butter 1 tablespoon chopped chives 2 tablespoons Emeril's Essence or Creole Seasoning TRADITIONAL SOUTHERN BISCUITS: 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 tablespoons butter, cold 1/2 cup solid vegetable shortening, cold 1 cup milk