Best Big Easy Style Bar B Que Shrimp Recipes
THE BEST NEW ORLEANS BBQ SHRIMP. EVER.
I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun!
Provided by CptShane
Categories Cajun
Time 43m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Put the shrimp in one layer in a shallow baking dish that can go in the broiler and sprinkle lightly with coarse sea salt.
- Dice the onion up and smash the garlic really well with the flat side of a big knife. Don't cut up the garlic, just smash it.
- Heat the olive oil in a saucepan and saute the onions until they're translucent.
- Add the smashed garlic, lemon zest, and the butter to the saucepan. Stir it up.
- Once the butter has melted, add all the seasonings - garlic powder, crab boil, LOTS of cracked pepper (I don't know my exact measurement but I'd say probably 30 "cracks" of the pepper cracker), and 4 big slugs from the Worchestershire sauce bottle. Keep stirring.
- Taste to see if it's spicy enough for you, and if it isn't, add some cayenne - there's cayenne in the crab boil, but some people like a higher level of spiciness than the crab boil can provide.
- Dump in 2 more tablespoons of olive oil and the juice of the lemon while continuously stirring.
- Add half of the beer (keep stirring!) and drink the rest (while stirring.) Once all the foam from the beer is gone and it's bubbling again it's ready.
- Pour the sauce over the shrimp in the baking dish, stir it around, and put it in the broiler.
- Broil for 8 minutes and then stir it up and broil for 5 more minutes (longer if your shrimp are super gigantic) until the shrimp look done (nice and pink) and you have some good brown crusties on top. The shallower your dish is the better it will be - you want the sauce to almost just barely-ish not cover the shrimp so the little bit of exposed surface browns.
- Let it rest for 10 minutes before eating. Serve in a bowl with tons of sauce and hot french bread for dipping!
"BIG EASY"-STYLE BAR-B-QUE SHRIMP
This is the Dinosaur take on a New Orleans classic dish. Serve with a hunk of crusty bread for moppin' up the tonsil-tingling sauce. Whether you eat it as an appetizer or serve it as a main course spooned over some Perfect Rice, you've got a winner on your hands.
Yield feeds 4 to 6
Number Of Ingredients 15
Steps:
- Peel the shrimp, leaving their little tails on; devein and set aside. Pile the shells in a medium saucepan and add the wine, clam juice, lemon, and a pinch of salt. Cover and turn the heat up to high, bringing the mixture to a boil. Lower the heat and simmer for about 15 minutes. Strain; you should have about 3/4 cup of the shrimp stock.
- Sling 4 tablespoons of the butter into a skillet set over medium heat. Add the onions, salt, and pepper and cook til soft. Toss in the garlic and cook 1 minute more. Splash in the shrimp stock and add the Mutha Sauce, rosemary, worcestershire, and pepper to taste. Bring everything to a boil and give the pot a stir. Dump in the peeled shrimp and perk it up with a couple of dashes of Tabasco. Bring back to a boil, lower the heat, cover, and simmer for 2 minutes, or til the shrimp just turn pink.
- Cut the remaining 4 tablespoons of butter into 8 pieces and fold into the shrimp. Sprinkle with chopped chives. Taste and season with salt and lots of freshly ground black pepper.
- Ladle the saucy shrimp into soup bowls and serve with a hunk of crusty bread, or spoon the shrimp over some Perfect Rice.
MANALE'S BAR-B-QUE SHRIMP
We eat at Manale's in New Orleans a lot, and this is much like their signature dish. Hot French bread, cold beer and a green salad makes for a great informal party.
Provided by Miss Annie
Categories Cajun
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Place whole shrimp in a single layer in an oven proof dish.
- Drizzle olive oil on top of shrimp.
- Pepper shrimp until they are black; when you think you have enough, add more.
- Add lots of salt, lemon juice, Tabasco and Worcestershire sauce.
- Remember that you are seasoning through the shells.
- Cut up a good amount of butter on top of shrimp and broil until shrimp are cooked, about 15-20 minutes.
- Be sure and taste to see if they are done.
- Serve these in bowls with lots of napkins.
- Have hot French bread to sop up the sauce.
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