Louisiana Barbecued Shrimp From Toni Tipton Martin B Smith Recipes

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LOUISIANA BARBECUED SHRIMP FROM TONI TIPTON-MARTIN & B. SMITH



Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith image

Categories     Shellfish     Dinner

Number Of Ingredients 11

1 dash cayenne
1/4 teaspoon black pepper, red pepper flakes, paprika
1/2 teaspoon salt, thyme, oregano
4 tablespoons butter
2 cloves garlic, minced
1/4 cup white wine
1/2 cup chicken stock
2 tablespoons lemon juice
2 tablespoons worcestershire
1 pound shrimp
2 tablespoons parsley, minced

Steps:

  • In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.
  • In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
  • Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minute
  • Sprinkle the shrimp with parsley and serve immediately

LOUISIANA BARBECUED SHRIMP IS A MUST FOR JUNETEENTH ACCORDING TO AFRICAN AMERICAN HISTORIAN TONI TIPTON-MARTIN



Louisiana Barbecued Shrimp is a Must for Juneteenth According to African American Historian Toni Tipton-Martin image

Toni Tipton-Martin shares the best recipe for Louisiana Barbecued Shrimp and how to make this New Orleans-style shrimp for Juneteenth.

Provided by Parade

Categories     Dinner, Appetizer

Time 15m

Yield 2-4

Number Of Ingredients 17

½ tsp salt
½ tsp dried thyme
½ tsp dried oregano
½ tsp cayenne
¼ tsp black pepper
¼ tsp crushed red pepper flakes
¼ tsp paprika
2 bay leaves, crushed
4 Tbsp (½ stick) butter
2 cloves garlic, minced
½ cup fish or chicken stock
¼ cup white wine
2 Tbsp fresh lemon juice
2 Tbsp Worcestershire sauce
1 lb shell-on shrimp
2 Tbsp minced fresh parsley
Hot crusty French bread, for serving

Steps:

  • In a small bowl, combine first 8 ingredients. In a large cast-iron skillet, heat butter over medium-high until melted and sizzling. Add garlic, salt mixture, stock, wine, lemon juice and Worcestershire sauce. Bring to a boil, reduce heat and simmer 5-7 minutes or until sauce thickens enough to lightly coat a spoon; shake pan as it cooks to help bring sauce together. Add shrimp, reduce heat to low and cook, turning once, 3-5 minutes or until shrimp turn pink and firm. Sprinkle with parsley. Serve immediately with bread.

Nutrition Facts :

MR JIM'S LOUISIANA BARBECUED SHRIMP



Mr Jim's Louisiana Barbecued 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. This version is served with French or Sourdough Bread for soaking up the rich sauce. Found this recipe in Martha Stewart Living, Aug 2009.... IT IS AMAZING and easily doubled. We served this in a shallow bowl so everyone could soak up a bit of the flavorful sauce!

Provided by CARML mama

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 ounces unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice, rinds reserved and sliced (from 2 lemons)
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco
1 lb medium to large shrimp, unpeeled or peeled tails on
1/2 teaspoon coarse salt
fresh ground pepper

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 in a shallow serving bowl with bread.

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.

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