Best Mr Jims Louisiana Barbecued Shrimp Recipes

New Orleans Famous Barbecued Shrimp image

Provided by papergoddess

Categories Cajun

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

3 slices bacon, diced
1/2 lb butter or 1/2 lb margarine
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon fresh ground black pepper
1/2 teaspoon oregano
2 garlic cloves, crushed
2 tablespoons crab boil seasoning
1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot sauce
1 1/2 lbs large shrimp, in the shell

Steps:

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

Barbecued Shrimp with Rice image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 10

Coarse salt
1 1/2 cups long-grain white rice
2 tablespoons unsalted butter
1 large celery stalk, diced small ( 3/4 cup)
1 small bunch scallions, white and green parts separated and thinly sliced
2 garlic cloves, thinly sliced
2 teaspoons Creole seasoning
1/2 cup Worcestershire sauce
1 large lemon, sliced into 1/4-inch-thick rounds
1 3/4 pounds shell-on extra-large shrimp, deveined

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

Barbecued Shrimp image

Provided by Hey Jude

Time 25m

Yield 2 serving(s)

Number Of Ingredients 14

2 dozen large shrimp, with shells
1 teaspoon ground red pepper (cayenne)
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves, crushed
1/8 teaspoon dried oregano leaves
1/4 lb butter, plus
5 tablespoons unsalted butter
1 1/2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/2 cup shrimp stock or 1/2 cup seafood stock (see my recipe for seafood stock or use your own)
1/4 cup beer, at room temperature

Steps:

Rinse the shrimp in cold water and drain well, set aside.
In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
When the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion.
Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
Add the beer and cook and shake the pan 1 minute longer and remove from heat.
Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.