Davids Louisiana Bbq Shrimp Recipes

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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.

SHRIMP AND GRITS WITH LOUISIANA BBQ SAUCE



Shrimp and Grits with Louisiana BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 26

2 1/2 cups cream
1/4 cup Worcestershire sauce
2 to 3 tablespoons hot sauce
2 teaspoons kosher salt
1 1/2 cups grits, such as Logan Turnpike stone-ground grits
1/4 cup onion powder
2 teaspoons garlic powder
1/4 teaspoon freshly ground black pepper
1 stick butter
8 ounces butter
1 cup vegetable oil
2 tablespoons smoked paprika
1 tablespoon dried rosemary
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed chipotle pepper
1 tablespoon lemon juice
1 clove garlic, crushed
1/2 stick butter
1 cup freshly cut corn kernels
1 tablespoon fresh rosemary needles, finely chopped
1 tablespoon sugar, plus more if needed
Salt and freshly ground black pepper
20 large (size 16-20) shrimp, peeled and deveined with tail on
4 slices lemon, for garnish

Steps:

  • For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil. In a medium bowl combine the grits, onion powder, garlic powder and pepper. Add the dry ingredients to the boiling liquid, whisking vigorously. Lower the heat to a simmer and cook for 45 minutes. Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
  • Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
  • For the BBQ sauce: Combine the oil and butter and melt over medium heat. Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes. Add the garlic and simmer 5 minutes, not letting the garlic brown. Remove from the heat and add the lemon juice. Strain and discard the solids (they will burn if you cook the shrimp with them).
  • For the corn: Melt the butter in a medium saute pan and add the corn. Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
  • Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp. Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
  • Divide the grits among four serving bowls and add 5 shrimp per bowl. Drizzle some BBQ sauce over the grits and sprinkle some corn on top. Garnish each bowl with a slice of lemon and then serve.

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.

DAVID'S SWEET SHRIMP KABOB'S



David's Sweet Shrimp Kabob's image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

Wooden skewers, soaked in water for 30 minutes
6 shrimp, deveined
1/4 cup favorite seafood seasoning mix
8 ounces Italian dressing
2 ounces Worcestershire sauce
2 ounces honey

Steps:

  • Preheat a grill.
  • On wooden skewers, place deveined, curled shrimp, and season with your favorite seafood seasoning mix.
  • In bowl, mix Italian dressing, Worcestershire sauce, and honey. Heat lightly in the microwave.
  • Cook kabobs over medium/hot flame. When shrimp start to turn pink baste with Italian dressing mix and turn. Repeat every 3 to 4 minutes until
  • done.
  • Serve hot off the grill. Sit back and watch the smiles!

LOUISIANA BBQ SHRIMP RECIPE - (4.2/5)



Louisiana BBQ Shrimp Recipe - (4.2/5) image

Provided by XrayKim

Number Of Ingredients 10

1 stick unsalted butter, cut into small pieces
3 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1/4 1 fresh lemon juice (from 1 lemon), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 tablespoon cream, optional
1 1/2 teaspoons hot sauce, such as Tabasco
1 30) to 30) medium to large shrimp, peeled
1/2 teaspoon coarse salt
to ground pepper, to taste

Steps:

  • Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Season shrimp with salt and pepper. Add 1 tablespoon butter and when it is melted and foamy add the shrimp and fry until the edges are crispy and golden brown. Transfer shrimp to a bowl. To the same pan, add garlic, rosemary, lemon juice and rinds to pan. Stir in Worcestershire and bring to a simmer. Cook for 10 minutes. Remove the pan from the heat and strain out the solids. Return the strained sauce to the pan and add the remaining 7 tablespoons butter one at a time under low heat, stirring to incorporate until they are all melted. Add cream at this point, if using, along with hot sauce. Add shrimp back to pan and to heat through. Serve with baguette or rice.

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

LOUISIANA BBQ SHRIMP



Louisiana BBQ Shrimp image

Make and share this Louisiana BBQ Shrimp recipe from Food.com.

Provided by Brookelynne26

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 tablespoons unsalted butter
1/2 onion, diced
4 garlic cloves, smashed and minced
3 tablespoons chopped fresh parsley, divided
2 bay leaves
2 lemons, cut in half
1 cup dark beer
1/4 cup Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons crushed red pepper flakes
2 lbs large shrimp, peeled and tails left on
salt and black pepper

Steps:

  • Heat the butter in a large cast iron skillet over medium heat until sizzling hot. Add the onion, garlic, 1 tablespoon parsley, and bay leaves and cook and stir until the garlic is aromatic, about 1 minute. Squeeze the juice from the lemons into the skillet, reserving 2 of the squeezed halves. Add the beer, worcestershire, hot sauce, and red pepper flakes and stir to mix. Thinly slice the reserved lemon halves and add to the skillet. Bring the mixture to a low boil and simmer for 3 to 4 minutes.
  • Season the shrimp all over with salt and pepper and add to the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 4 or 5 minutes. Remove and discard the bay leaves. Season with salt and pepper if needed and sprinkle with the remaining 2 tablespoons parsley.

Nutrition Facts : Calories 425, Fat 25.5, SaturatedFat 14.9, Cholesterol 347.6, Sodium 1526.6, Carbohydrate 13, Fiber 1.3, Sugar 3.3, Protein 32.3

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