Best Grilled New Orleans Style Shrimp Recipes

GRILLED NEW ORLEANS-STYLE SHRIMP

Steps:

• Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
• While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
• Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.

GRILLED NEW ORLEANS-STYLE SHRIMP

Steps:

• Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact.
• Make an incision along length of back where shells are cut and devein, leaving shells in place.
• (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
• While shrimp marinate, prepare grill for cooking.
• If using a charcoal grill, open vents on bottom of grill, then light charcoal.
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
• If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
• Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
• Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
• Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
• Makes 4 main-course servings.

NEW ORLEANS-STYLE GRILLED SHRIMP

Steps:

• 1. Mix thyme, oregano, paprika, cayenne, and salt together in small bowl. 2. Melt butter in small saucepan over medium heat. When butter begins to sizzle, add garlic and cook for 30 seconds. Remove pan from heat, cover, and keep warm. 3. Pour 2 quarts very cold water into large bowl. Add salt and sugar and stir until dissolved. Add shrimp and let stand in refrigerator for 30 minutes. Drain shrimp. Open shells with manicure scissors and devein if desired (see illustrations below). Toss shrimp with vegetable oil and spice mixture. 4. Meanwhile, light large chimney starter filled with hardwood charcoal (about 2 1/2 pounds) and allow to burn until charcoal is covered with layer of fine gray ash. Spread coals evenly over grill bottom for medium-hot fire. Set cooking rack in place, cover grill with lid, and let rack heat up, about 5 minutes. Alternatively, preheat gas grill with all burners set to high and lid down until grill is very hot, about 15 minutes. Scrape rack clean with wire brush. 5. Thread shrimp on skewers as illustrated below. Grill shrimp, uncovered for charcoal and covered for gas, turning skewers once, until shells are barely charred and bright pink, 4 to 6 minutes. When the shrimp are done arrange skewers on platter. Drizzle with butter mixture and serve with lemon wedges.