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