Best New Orleans Barbecued Shrimp Recipes

NEW ORLEANS-STYLE BARBECUED SHRIMP

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
• Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

NEW ORLEANS FAMOUS BARBECUED SHRIMP

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!

NEW ORLEANS BARBECUED SHRIMP APPETIZER

Steps:

• Preheat oven to 375 degrees. Rinse and pat dry shrimp. Place in pie plate in single layer. Melt butter on medium heat. Add rosemary, oregano, thyme, garlic, cajun seasoning, cayenne pepper and beer. Simmer on low for about 7 minutes so that herbs and seasoning can flavor butter. Pour over shrimp. Bake in oven until shrimp turn pink. DO NOT OVERCOOK! Mix together lemon juice and worchestershire sauce and pour over shrimp. Garnish with chopped parsley. Serve in shallow soup plate with crusty french bread to sop up the sauce with.

NEW ORLEANS BARBECUED SHRIMP

Steps:

• Combine the black pepper, cayenne, African bird pepper or Tabasco sauce, lemon juice, olive oil and rosemary in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate for 3 hours.
• Start a charcoal fire. Grill the shrimp in the shell until they turn bright pink, about 3 minutes per side. Serve as an appetizer or main course.

NEW ORLEANS BARBECUED SHRIMP

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.

EASY NEW ORLEANS BARBECUED SHRIMP!

Steps:

• 1. Arrange shrimp in oven proof dishes
• 2. Sprinkle shrimp with cajun seasoning, minced garlic and freshly ground pepper
• 3. Clarify butter in small saucepan. When butter is completed. Remove from heat and stir in olive oil and worcestershire sauce.
• 4. Bake in 350 degree oven for 15 minutes
• 5. Garnish each dish with fresh chopped parsley and a lemon wedge

EMERIL LAGASSE'S NEW ORLEANS-STYLE BARBECUED SHRIMP

Steps:

• 1. Peel and devein the shrimp, leaving the feathery tail shells intact and reserving the shells. Rinse the shrimp under cold running water, then drain and blot dry with paper towels.2. Place the shrimp in a large bowl and sprinkle with 2 tablespoons of the oil and 1 1/2 tablespoons of the Creole seasoning. Rub the oil and seasonings into the shrimp with your hands to coat well, then cover and let marinate, in the refrigerator, for 1 hour.3. Preheat the grill to high.4. While the shrimp marinates, prepare the barbecue sauce. Heat the remaining 1 tablespoon oil in a large saucepan over high heat. Add the onion and garlic and sauté until just beginning to brown, about 3 minutes. Add the reserved shrimp shells, the remaining 1 1/2 tablespoons Creole seasoning, the bay leaves, lemon slices, clam broth, Worcestershire sauce, and wine. Bring to a boil, stirring, then reduce the heat to medium and simmer, uncovered, until only about 1 1/2 cups liquid remain this will take 20 to 30 minutes.5. Strain the mixture into a second saucepan and place over high heat. Boil, uncovered, stirring often to prevent scorching, until thick, syrupy, and dark brown, about 15 minutes you should have about 1/2 cup. Whisk in the cream and bring to a boil. Reduce the heat slightly and cook the mixture until only about 2 cups liquid remain this will take 5 to 10 minutes. Remove from the heat and whisk in the butter until melted. Taste for seasoning, adding salt and pepper as necessary the sauce should be highly seasoned. Set 1/2 cup sauce aside for basting. Keep the remaining sauce warm, covered, for serving.6. When ready to cook, oil the grill grate. Arrange the shrimp on the hot grate and brush with some of the 1/2 cup barbecue sauce. Grill until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp liberally with the barbecue sauce once or twice as they cook.7. Transfer the shrimp to a serving platter and serve immediately, topped with the remaining barbecue sauce.Serves 6 to 8 as an appetizer, 4 as an entrée

NEW ORLEANS BARBECUED SHRIMP

Steps:

• . Melt 2 Tbsp. of butter in a sauté pan over medium high heat. Add garlic and shrimp to pan and sauté together until the shrimp starts to turn pink. Add remaining ingredients, except for the 3 tbsp of butter. Keep the shrimp moving around in the pan so they cook evenly. 2. Allow liquid to reduce by half, then add the remaining butter. Keep stirring the sauce so the butter blends into it evenly. 3. Serve immediately with slices of warm, crusty French bread.