Best New Orleans Style 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.

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