Best The Best New Orleans Bbq Shrimp Ever Recipes

15 MINUTE NEW ORLEANS BBQ SHRIMP RECIPE

15 Minute New Orleans BBQ Shrimp Recipe image

Fresh shrimp simmered in a sauce of butter (lots of butter), Worcestershire sauce, Cajun seasoning, and lemon juice, this New Orleans BBQ Shrimp Recipe is super easy to make and on the table in 15 minutes!

Provided by Danielle Wolter

Time 15m

Number Of Ingredients 9

Ingredients

2 lbs. shrimp ((peeled or unpeeled))
1.5 sticks unsalted butter
5 tbsp. Worcestershire sauce
1.5 tsp. Cajun seasoning
4 garlic cloves (finely minced)
1 bay leaf
1/8 cup white wine
2 tbsp. fresh lemon juice
1 tsp. Tabasco sauce

Steps:

Heat the butter in a skillet over medium heat and sauté the garlic until soft.
Add the bay leaf, white wine, Worcestershire sauce, and Cajun seasoning.
Cook for 5 minutes until slightly reduced.
Add the shrimp and cook until no longer opaque, about 5 minutes. Add the lemon juice and serve with crusty bread or over grits.

Nutrition Facts : ServingSize 10 oz., Calories 376 kcal, Carbohydrate 4 g, Protein 31 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 442 mg, Sodium 1322 mg, Fiber 1 g, Sugar 2 g

THE BEST NEW ORLEANS BBQ SHRIMP. EVER.

The Best New Orleans BBQ Shrimp. Ever. image

I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun!

Provided by CptShane

Categories Cajun

Time 43m

Yield 4-8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs shrimp, whole, fresh (heads AND tails attached)
1/2 large yellow onion, diced
4 garlic cloves, smashed
1 cup butter, cut into small pieces
4 tablespoons olive oil
4 dashes Worcestershire sauce
1 (12 ounce) bottle beer, Abita Amber Ale
1 large lemon (juice and zest)
2 teaspoons garlic powder
2 teaspoons crab boil (I like Zatarain's)
fresh cracked pepper
coarse sea salt
cayenne pepper (optional)

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!

THE VERY BEST NEW ORLEANS SHRIMP

The Very Best New Orleans Shrimp image

Absolutely the very best! Make sure you double this recipe. Everyone loves the dipping sauce! A friend gave it to me years ago, it was from Gourmet magazine.

Provided by Chill

Categories Very Low Carbs

Time 15m

Yield 2-4 appetizer servings

Number Of Ingredients 15

Ingredients

1 lb shrimp
4 ounces unsalted butter, plus
5 tablespoons unsalted butter
1 1/2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/2 cup chicken broth
1/4 cup beer, at room temperature
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/8 teaspoon dried oregano
lots of crusty French bread

Steps:

Combine mix and store in glass jar, tightly sealed.
In heavy skillet over high heat combine 4 oz.
butter,garlic, worcestershire and seasoning mix.
When butter is melted, add shrimp.
Cook for 2 minutes, shaking pan back and forth.
DON'T STIR!
Add remaining butter, stock and beer.
Cook for an additional 2 minutes, shaking the pan.
Remove from heat.
Serve immediately in bowl with lots of french bread to soak up the sauce.
*Shaking the pan in a back and forth motion, along with the additional of the stock helps keep the sauce from separating and having an oil texture.
Stirring doesn't do the same.