Bbq Shrimp Nawlins Style Recipes

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N'AWLINS BBQ SHRIMP RECIPE - (4.6/5)



N'awlins BBQ Shrimp Recipe - (4.6/5) image

Provided by lazyhomecook

Number Of Ingredients 13

Seasoning Mix:
2-3 dozen large shrimp, peeled and deveined
1 stick, plus 5T unsalted butter, reserved
1 1/2 t minced garlic
1 t Worchestershire sauce
1/3 cup beer, room temperature
Fistful of cilantro, chopped
Thick-sliced French bread
1 t cayenne pepper
1 t freshly ground black pepper
1/2 t kosher salt
1/2 t crushed red pepper
1/2 t dried thyme

Steps:

  • Season peeled, deveined and rinsed shrimp with kosher salt; set aside. Combine seasoning ingredients; set aside. In a large skillet on medium-high heat, combine 1 stick of butter, Worchestershire sauce and seasoning mix. When butter is melted, add garlic and shrimp. Cook 1 minute, moving skillet back and forth (instead of stirring). Add remaining 5T butter. Cook and shake pan for a minute or so, until melted. Add beer and cook one minute longer. Remove from heat. Immediately pour shrimp and sauce in a large bowl. Garnish with chopped cilantro. Serve with lots of French bread on the side for dipping into the sauce.

BBQ SHRIMP NAWLINS STYLE



BBQ Shrimp Nawlins Style image

YUM Don't know where I got the recipe, but it is really good. Add a salad or pasta for a wonderful meal.

Provided by Gloria 15x

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 16

25 large shrimp, peeled and deveined
6 tablespoons butter
3 tablespoons olive oil
3 tablespoons chili sauce
1 1/2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 garlic cloves
1 teaspoon minced parsley
3/4 teaspoon liquid smoke
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon Tabasco sauce
salt
black pepper
cayenne pepper

Steps:

  • Combine butter, olive oil, chili sauce, lemon juice, Worcestershire sauce, garlic, parsley, liquid smoke, oregano, paprika, and Tabasco sauce. Add salt, pepper and cayenne to taste.
  • Bring mixture to a simmer, stirring constantly; simmer 5 minutes.
  • Add shrimp. Turn to high and cook, stirring often about 5 minutes or until shrimp curl and turn pink. DO NOT OVERCOOK.
  • Serve immediately with lots of napkins.

Nutrition Facts : Calories 620.5, Fat 56.5, SaturatedFat 25, Cholesterol 224.6, Sodium 809.9, Carbohydrate 10.2, Fiber 2.1, Sugar 4, Protein 19.2

NEW ORLEANS-STYLE BARBECUED SHRIMP



New Orleans-Style Barbecued Shrimp image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 2 to 4 Servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 large shallot, minced
3 cloves garlic, peeled and chopped
1/2 large lemon, sliced crosswise into five 1/4-inch-thick rounds
1 pound shell-on, deveined large shrimp
1 teaspoon sweet paprika
1/4 teaspoon ground dried thyme (see Cook's Note)
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
3 tablespoons Worcestershire sauce
4 tablespoons unsalted butter, at room temperature and cut into small cubes
Crusty bread, for dipping

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.

N'AWLINS BBQ "SHRIMP" A.K.A. CAJUN TOFU



N'awlins BBQ

This is a little sweet, a little sour and a lot of spicy goodness. I came up with this recipe for my mother-in-law, a vegetarian who doesn't like tofu; but its based on a traditional Cajun BBQ sauce and a technique from "The Art of Tofu." The BBQ "shrimp" make a great appetizer when served with garlic bread for sucking up the sauce or as main-dish with some rice or mashed potatoes. The real trick to this is the tofu. It has to be the Japanese-Style silken tofu, which comes in the shelf-stable aseptic box. And it has to be frozen at least overnight. Prep time doesn't include freeze time or thaw time. Enjoy!

Provided by isispleiades

Categories     Onions

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 28

2 (12 1/3 ounce) boxes extra-firm silken tofu
2 tablespoons Old Bay Seasoning
1 teaspoon cayenne pepper
2 tablespoons soy sauce
2 tablespoons olive oil
2 onions
2 carrots
3 celery ribs
1 red bell pepper
1 green bell pepper
3 minced garlic cloves (or more)
2 tablespoons fresh parsley
8 roma tomatoes
2 zucchini (or other summer squash)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried chives
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon dried onion
3/4 teaspoon paprika
3/4 teaspoon black pepper
1/4 teaspoon dried sage
1/2 teaspoon cayenne (or more) (optional)
1/3 cup molasses
1/4 cup apple cider vinegar
2 lemons

Steps:

  • Tofu Preparation: Cut open the boxes of tofu and slice in half lengthwise. Then slice crosswise into 1/3 to 1/2 inch strips. Lay out the strips on parchment or plastic-film covered baking dish. Cover tofu and freeze overnight or up to a week ahead. The longer you let it freeze the more shrimp like the tofu texture will become. Remove tofu from freezer 1 to 2 hours before cook time. Transfer the slices to a dry kitchen towel or some paper towels to allow it to defrost. When defrosted, use towel to gently blot up any remaining moisture. Liberally sprinkle each side of the tofu with the soy sauce, the "Old Bay" and 1 teaspoon Cayenne. Allow to marinate which prepping the rest of the ingredients.
  • Veggie Prep Work: Dice onions. Dice carrots, celery, and bell pepper. Mince parsley and separate tablespoons. De-seed tomatoes and chop. Chop zucchini. Quarter and de-seed lemons.
  • Cajun Spices: Mix dried spices, except the extra cayenne.(You may also use about 1 to 2 tablespoons commercial SALT-FREE spice mix.).
  • Cooking: In a large skillet or wok heat the olive oil on low. Sweat the onions on low heat till soft but not yet translucent (about 10 min.) Add carrots, celery, and bell peppers to skillet and continue to sweat till peppers and carrots are soft (about 10 min.) Add garlic and half the parsley, tomatoes, zucchini, 1/2 to 3/4 of the dry spices, molasses and vinegar to skillet. Squeeze the lemon chunks then add them to the skillet too. Simmer till the tomatoes and zucchini soften and the sauce thickens up a bit (about 10 min.) Add tofu gently stir and simmer 5 minutes.Taste sauce for heat and spiciness, add the cayenne if you really like it hot or more dried spices for boldness. If you add more spice simmer a minute or two more.
  • Garnish with remaining parsley and served over rice, potatoes, or with toast.

Nutrition Facts : Calories 179.4, Fat 5.7, SaturatedFat 0.9, Sodium 345.2, Carbohydrate 25.1, Fiber 3.9, Sugar 15.2, Protein 9.3

KING'S FISH HOUSE BBQ SHRIMP RECIPE - (4.2/5)



King's Fish House BBQ Shrimp Recipe - (4.2/5) image

Provided by á-170456

Number Of Ingredients 34

BARBECUE SPICE:
2 teaspoons salt
1 teaspoon paprika
1 teaspoon dried thyme
1/8 teaspoon allspice
1 teaspoon freshly-ground white pepper
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon chili powder plus
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
3/4 cup brown sugar - (packed)
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dry mustard
HERB BUTTER:
1/2 cup softened butter - (1 stick)
2 tablespoons chopped parsley
3/4 teaspoon fresh thyme
1/2 teaspoon fresh tarragon
SHRIMP:
10 large shrimp - (to 12)
1/4 cup Barbecue Spice (listed above)
3 tablespoons olive oil
2 teaspoons chopped garlic
1 1/2 ounces Sherry
1 1/2 ounces apple cider vinegar
1/2 cup tomato juice
1 plum tomato chopped
Juice of 1/2 lemon
3 tablespoons chopped green onions
2 tablespoons Herb Butter (listed above)
2 sourdough baguettes halves, and cut into 6" pieces

Steps:

  • For the Barbecue Spice: Combine the salt, paprika, thyme, allspice, white pepper, cumin, onion powder, garlic powder, chili powder, cayenne pepper, oregano, brown sugar, red pepper flakes and mustard in a small bowl. This will keep indefinitely in a small, tightly sealed container. (Makes 1 cup) For the Herb Butter: Grind the butter, parsley, thyme and tarragon in a food processor and set aside. For the Shrimp: Combine the shrimp and Barbecue Spice in a resealable plastic bag or bowl and set aside to marinate for a couple of minutes. Meanwhile, heat the olive oil in a skillet over medium heat, then add the garlic and shrimp. Toss quickly to cook evenly. When the shrimp are just beginning to turn pink, about 2 minutes, add the Sherry and apple cider vinegar and cook, scraping up the brown bits. (Use caution as there may be a flare-up.) Add the tomato juice and reduce slightly. Add the lemon juice, chopped tomato and green onions and toss. Remove from the heat and add the Herb Butter, swirling it into the sauce. Serve the bread alongside for dipping. This recipe yields 2 to 4 servings. Each of 4 servings: 531 calories; 1,108 mg sodium; 300 mg cholesterol; 23 grams fat; 8 grams saturated fat; 45 grams carbohydrates; 36 grams protein; 2.91grams fiber.

MR. JIM'S LOUISIANA BBQ SHRIMP



Mr. Jim's Louisiana BBQ Shrimp image

Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco
1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
1/2 teaspoon coarse salt
Freshly ground pepper
Baguette, for serving

Steps:

  • Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
  • Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.

REAL NEW ORLEANS STYLE BBQ SHRIMP



Real New Orleans Style BBQ Shrimp image

This is one of my husband's favorite dishes. It isn't exactly healthy, but it is fabulous. It is a common dish in Louisiana. This recipe feeds a lot of people. You can cut it in half for a family dinner.

Provided by Melissa S.

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 8

Number Of Ingredients 11

5 pounds medium shrimp, with shells
2 pounds butter
1 medium sweet onion, minced
8 cloves garlic, minced
2 stalks celery, diced
¼ cup chopped fresh parsley
2 tablespoons Creole seasoning
2 tablespoons dried rosemary
ground black pepper to taste
½ cup Worcestershire sauce
2 teaspoons fresh lemon juice

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.

Nutrition Facts : Calories 1148.3 calories, Carbohydrate 10.2 g, Cholesterol 675.3 mg, Fat 97.2 g, Fiber 1.1 g, Protein 59.3 g, SaturatedFat 59.3 g, Sodium 1606.4 mg, Sugar 2.6 g

NEW ORLEANS BARBECUE SHRIMP



New Orleans Barbecue Shrimp image

Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or with grilling. Its name comes from the spicy, smoky flavor the shrimp derive from being cooked with Worcestershire sauce and lots of black pepper. It is a fine and almost absurdly fast dish - once the shrimp are peeled, you can have it on the table in 10 minutes - with a rich, savory sauce that completely belies the little effort it takes. But as I discovered once I started playing around with it, the key ingredient is neither Worcestershire sauce nor pepper, but rather butter. If you start with about a tablespoon for each serving of shrimp, you can add almost any flavor you like and create a sauce with the same creaminess and rich flavor. But start with Worcestershire sauce and pepper!

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
1 teaspoon minced garlic
1 1/2 to 2 pounds peeled shrimp
2 tablespoons Worcestershire or soy sauce
Salt to taste
1/2 teaspoon or more fresh black pepper
Juice of 1 lemon

Steps:

  • Put butter in skillet, and turn heat to high; when it melts, add garlic, shrimp and Worcestershire or soy sauce. Cook, stirring occasionally, until sauce is thick and shrimp uniformly pink, about 5 minutes. If sauce threatens to dry out, add a tablespoon or two of water.
  • When shrimp are done, add salt and pepper, then lemon juice. Serve over rice or with bread.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 8 grams, Sodium 1565 milligrams, Sugar 0 grams, TransFat 1 gram

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