Best Mr Jims Louisiana Barbecued Shrimp Recipes
NEW ORLEANS BARBECUED SHRIMP
I NEVER thought I'd say this but this recipe is better than mine. It comes from Dickie Brennan's Palace Cafe cookbook. Leave the shrimp out, and you have a great New Orleans barbecue sauce recipe. At Palace Cafe, they toss fried oysters in this sauce and serve on French bread to make the best poboy you've ever imagined! Either serve the shrimp with the shells on at the table and give everyone bibs and paper towels, or peel them before serving. We serve them with the shells on! However they are served they must be served with loads of French bread, warmed, and thickly sliced.
Provided by Penny Stettinius
Categories Creole
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Saute the garlic lightly in the butter in a medium saute pan.
- Add the shrimp and cook for 1 minute on each side.
- Increase the heat to high and add Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, and cracked pepper.
- Add the beer and stir to deglaze the saute pan.
- Cook until reduced by 1/2.
- Reduce the heeat to medium and add the butter, one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon.
- Stir in the rosemary.
- Ladle into bowls.
- Serve with French bread to sop up the sauce.
Nutrition Facts : Calories 1111.2, Fat 100.3, SaturatedFat 62.3, Cholesterol 545.3, Sodium 2587.9, Carbohydrate 15.1, Fiber 0.8, Sugar 3.4, Protein 32.9
BARBECUED SHRIMP WITH RICE
A big pot of quick-cooking seafood turns a weeknight meal into a party. This recipe uses Creole seasoning and Worcestershire sauce for an easy-going New Orleans-style take on barbecue shrimp. Let the good times roll!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring 2 1/4 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pot from heat and let stand, covered, 5 minutes. Fluff with a fork.
- Meanwhile, in a large heavy pot, melt butter over medium-high. Add celery, scallion whites, and garlic and cook until translucent, about 3 minutes. Add Creole seasoning and cook until fragrant, 1 minute.
- Add Worcestershire, lemon, and shrimp and cook, stirring occasionally, until shrimp are pink and coated with sauce, about 4 minutes. Serve shrimp over rice with scallion greens on top.
Nutrition Facts : Calories 501 g, Fat 8 g, Fiber 2 g, Protein 38 g
NEW ORLEANS FAMOUS BARBECUED SHRIMP
Spicy, Spicy shrimp dish, the best I've ever eaten. From "The Frugal Gourmet". Get your napkins ready...
Provided by papergoddess
Categories Cajun
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a frying pan, fry bacon until clear.
- Add margarine and all other ingredients except shrimp.
- Simmer for 5 minutes.
- Place shrimp, in a single layer, in a baking dish and pour sauce over the top.
- Stir to coat.
- Bake uncovered for 20 minutes.
- Stir once or twice.
- Serve immediately.
- You can peel these when you eat them, but not before.
- Serve with plenty of napkins!
Nutrition Facts : Calories 378.2, Fat 34, SaturatedFat 20.2, Cholesterol 227.3, Sodium 1017.5, Carbohydrate 2.3, Fiber 0.5, Sugar 0.1, Protein 16.7
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