Louisiana Bbq Shrimp Recipe 425

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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 RECIPE - (4.2/5)

Louisiana BBQ Shrimp Recipe - (4.2/5) image

Provided by XrayKim

Number Of Ingredients 10

Ingredients

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.

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

Ingredients

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 :

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

Ingredients

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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