Best Slow Cooker New Orleans Style Barbecue Shrimp Recipes

NEW ORLEANS-STYLE BARBEQUED SHRIMP

Steps:

• Cook's Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directions. If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell. You can also do this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out with your fingers. Or, you can just skip the deveining process. The vein won't hurt you.
• Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl. Rub the shrimp with this mixture, making sure you rub some into the open cut where the shrimp as been deveined (if applicable) to season the shrimp inside the shell. Place the shrimp in a shallow, non-reactive pan, cover with plastic wrap and refrigerate while you make the sauce.
• In a saucepan set over medium-high heat, melt the butter. Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned. Add the ketchup, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the remaining 2 tablespoons chili powder and 2 teaspoons salt. Stir to mix. Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick. Remove from the heat, uncover, and cool to room temperature. Remove and discard the lemon slices and bay leaves. Pour 1 1/2 cups of the sauce over the shrimp. Toss to coat well. Cover and refrigerate the shrimp for 1 to 2 hours. Cover and refrigerate the remaining sauce separately and save for dipping.
• Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
• While the grill is heating, reheat the remaining sauce in a small, covered saucepan over very low heat, it will only take a few minutes. Watch the sauce carefully so that it doesn't burn.
• Remove the shrimp from the pan and discard the marinade. Grill the shrimp for 2 to 3 minutes per side, until the shells are orangey-pink. To test for doneness, take a shrimp off the grill, remove the shell and cut the shrimp in half: The flesh should be white and firm throughout.
• Serve with the warm sauce for dipping, and a large bowl for the shells.

CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP

Steps:

• Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
• Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
• Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
• Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
• Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
• Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
• Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.

NEW ORLEANS BARBEQUED SHRIMP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wash shrimp and drain well.
• Melt margarine/butter in a one quart casserole dish. Add salad dressing, lemon juice, black pepper and garlic powder.
• Add shrimp to the casserole dish. Stir gently to cover the shrimp with the mixture. Cover and bake, stirring occasionally for 25 to 30 minutes or until shrimp are pink.
• Serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily 'dunk' bread in the sauce!

THE BEST NEW ORLEANS BBQ SHRIMP. EVER.

Steps:

• Put the shrimp in one layer in a shallow baking dish that can go in the broiler and sprinkle lightly with coarse sea salt.
• Dice the onion up and smash the garlic really well with the flat side of a big knife. Don't cut up the garlic, just smash it.
• Heat the olive oil in a saucepan and saute the onions until they're translucent.
• Add the smashed garlic, lemon zest, and the butter to the saucepan. Stir it up.
• Once the butter has melted, add all the seasonings - garlic powder, crab boil, LOTS of cracked pepper (I don't know my exact measurement but I'd say probably 30 "cracks" of the pepper cracker), and 4 big slugs from the Worchestershire sauce bottle. Keep stirring.
• Taste to see if it's spicy enough for you, and if it isn't, add some cayenne - there's cayenne in the crab boil, but some people like a higher level of spiciness than the crab boil can provide.
• Dump in 2 more tablespoons of olive oil and the juice of the lemon while continuously stirring.
• Add half of the beer (keep stirring!) and drink the rest (while stirring.) Once all the foam from the beer is gone and it's bubbling again it's ready.
• Pour the sauce over the shrimp in the baking dish, stir it around, and put it in the broiler.
• Broil for 8 minutes and then stir it up and broil for 5 more minutes (longer if your shrimp are super gigantic) until the shrimp look done (nice and pink) and you have some good brown crusties on top. The shallower your dish is the better it will be - you want the sauce to almost just barely-ish not cover the shrimp so the little bit of exposed surface browns.
• Let it rest for 10 minutes before eating. Serve in a bowl with tons of sauce and hot french bread for dipping!

REAL NEW ORLEANS STYLE BBQ SHRIMP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
• Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
• Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.

NEW ORLEANS BARBEQUE SHRIMP

Steps:

• In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
• Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

SLOW-COOKER NEW ORLEANS STYLE BARBECUE SHRIMP

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except shrimp and lemon wedges. Cover; cook on Low heat setting 2 hours.
• Stir shrimp into slow cooker. Increase heat setting to High. Cover; cook 30 minutes longer or until shrimp are pink. Turn off slow cooker. Let stand 30 minutes. Discard thyme sprigs. Serve shrimp with lemon wedges.