Grilled New Orleans Style Shrimp Recipes

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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.

NEW ORLEANS-STYLE SHRIMP



New Orleans-Style Shrimp image

This festive meal is packed with big, bold NOLA flavors. The key is using the shrimp shells to make a tasty Worcestershire-spiked broth-excellent for sopping up with toasted French bread!

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

24 large shrimp in the shell (about 1 1/2 pounds)
1 tablespoon Creole seasoning
6 tablespoons unsalted butter
2 bunches scallions, chopped
1/4 cup Worcestershire sauce
1 cup frozen corn kernels
1 large tomato or 2 plum tomatoes
Toasted French bread, for serving

Steps:

  • Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
  • Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
  • Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
  • Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.

GRILLED NEW ORLEANS-STYLE SHRIMP



Grilled New Orleans-Style Shrimp image

Categories     Shellfish     Picnic     Quick & Easy     Mardi Gras     Lemon     Shrimp     Spring     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 12

1 1/2 lb large shrimp (21 to 25 per lb)
2 tablespoons olive oil
3 medium garlic cloves, minced
3/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
2 teaspoons chili powder
2 teaspoons black pepper
4 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Accompaniments: a baguette and lemon wedges
Special Equipment
7 (12-inch) wooden skewers

Steps:

  • Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
  • While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
  • Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.

NEW ORLEANS-STYLE SPICY SHRIMP



New Orleans-Style Spicy Shrimp image

We have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touches of spice and heat. -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 11

3 medium lemons, sliced
2/3 cup butter, cubed
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons seafood seasoning
2 tablespoons chili garlic sauce
2 tablespoons Louisiana-style hot sauce
1 tablespoon Italian salad dressing mix
4 pounds uncooked shell-on shrimp (31-40 per pound)
2 bay leaves
French bread

Steps:

  • Preheat oven to 350°. In a microwave-safe bowl, combine the first 8 ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended., Divide shrimp and bay leaves between 2 ungreased 13x9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine., Bake, uncovered, 20-25 minutes or until shrimp turn pink, stirring halfway. Remove bay leaves. Serve with bread.

Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 211mg cholesterol, Sodium 940mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 25g protein.

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

GRILLED NEW ORLEANS-STYLE SHRIMP



Grilled New Orleans-Style Shrimp image

Make and share this Grilled New Orleans-Style Shrimp recipe from Food.com.

Provided by Bev I Am

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs large shrimp (21 to 25 per lb)
2 tablespoons olive oil
3 garlic cloves, minced
3/4 teaspoon salt
6 tablespoons unsalted butter
2 teaspoons chili powder
2 teaspoons black pepper
4 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
7 wooden skewers (12-inch)
baguette
lemon wedge

Steps:

  • Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact.
  • Make an incision along length of back where shells are cut and devein, leaving shells in place.
  • (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
  • While shrimp marinate, prepare grill for cooking.
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal.
  • Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
  • If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
  • Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
  • Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
  • Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
  • Makes 4 main-course servings.

Nutrition Facts : Calories 408, Fat 27.2, SaturatedFat 12.5, Cholesterol 305, Sodium 760.4, Carbohydrate 5.1, Fiber 0.8, Sugar 0.8, Protein 35.2

BARBECUED SHRIMP WITH RICE



Barbecued Shrimp with Rice image

A big pot of quick-cooking seafood turns a weeknight meal into a party. This recipe uses Creole seasoning and Worcestershire sauce for an easy-going New Orleans-style take on barbecue shrimp. Let the good times roll!

Provided by Martha Stewart

Categories     Shrimp Recipes

Time 30m

Number Of Ingredients 10

Coarse salt
1 1/2 cups long-grain white rice
2 tablespoons unsalted butter
1 large celery stalk, diced small ( 3/4 cup)
1 small bunch scallions, white and green parts separated and thinly sliced
2 garlic cloves, thinly sliced
2 teaspoons Creole seasoning
1/2 cup Worcestershire sauce
1 large lemon, sliced into 1/4-inch-thick rounds
1 3/4 pounds shell-on extra-large shrimp, deveined

Steps:

  • In a medium saucepan, bring 2 1/4 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pot from heat and let stand, covered, 5 minutes. Fluff with a fork.
  • Meanwhile, in a large heavy pot, melt butter over medium-high. Add celery, scallion whites, and garlic and cook until translucent, about 3 minutes. Add Creole seasoning and cook until fragrant, 1 minute.
  • Add Worcestershire, lemon, and shrimp and cook, stirring occasionally, until shrimp are pink and coated with sauce, about 4 minutes. Serve shrimp over rice with scallion greens on top.

Nutrition Facts : Calories 501 g, Fat 8 g, Fiber 2 g, Protein 38 g

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Top Asked Questions

How to cook shrimp on the grill?
Pre-heat large sauté pan over high heat. Season shrimp with ½ of Creole Seafood Seasoning and lightly toss. Preheat a large skillet over high heat, put the oil in the pan, and heat until the oil begins to smoke. Place garlic and rosemary in pan and stir to brown garlic. Be very careful not to burn. Add shrimp and carefully stir.
How to cook shrimp with Creole Seasoning?
Season shrimp with ½ of Creole Seafood Seasoning and lightly toss. Preheat a large skillet over high heat, put the oil in the pan, and heat until the oil begins to smoke. Place garlic and rosemary in pan and stir to brown garlic. Be very careful not to burn. Add shrimp and carefully stir.
How do you cook shrimp in a skillet?
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.
How do you cook shrimp with Worcestershire sauce?
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.

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