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.

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 SHRIMP



Louisiana Shrimp image

"This is a Lenten favorite at our home," notes Sundra Hauck, a field editor in Bogalusa, Louisiana. "I serve it right out of the roaster with corn on the cob and boiled potatoes." -Sundra Hauck, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 10 servings.

Number Of Ingredients 8

1 pound butter, cubed
3 medium lemons, sliced
2 tablespoons plus 1-1/2 teaspoons coarsely ground pepper
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
2-1/2 pounds uncooked shell-on medium shrimp

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. , Place shrimp in a large roasting pan; pour butter mixture over top. Bake, uncovered, at 375° for 20-25 minutes or until shrimp turn pink, stirring once. Serve warm with a slotted spoon.

Nutrition Facts : Calories 424 calories, Fat 38g fat (23g saturated fat), Cholesterol 267mg cholesterol, Sodium 722mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein.

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.

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

LOUISIANA BBQ SHRIMP



Louisiana BBQ Shrimp image

Provided by Rusty Hamlin

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

3 cloves garlic
2 sticks (1 cup) unsalted butter
3 tablespoons Louisiana hot sauce
3 tablespoons Creole seasoning
2 tablespoons Creole mustard
2 tablespoons Worcestershire sauce
Zest and juice of 1 lemon
8 ounces slab bacon, cubed
3 pounds peeled medium shrimp (16/20 count)
1 cup white wine
6 tablespoons chopped fresh parsley
1 bunch green onions, chopped
6 tablespoons micro basil
1 tablespoon apple cider vinegar
1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 toast points

Steps:

  • For the BBQ butter: Chop the garlic in a food processor. Add the butter, hot sauce, Creole seasoning, Creole mustard, Worcestershire sauce and lemon zest and juice, and process until well blended.
  • For the shrimp: Add the bacon to a cast-iron skillet over medium-high heat and render until crispy. Drain on paper towels and reserve. Add the shrimp to the hot bacon drippings and brown on both sides over high heat. Add the BBQ butter, then deglaze with the white wine and cook for 4 minutes. Stir in the parsley and green onions.
  • For the herb salad: In a medium bowl, toss the micro basil with the cider vinegar and olive oil. Season with salt and pepper.
  • To serve: Place the toast points on plates, top with shrimp and pour the sauce. Garnish with the herb salad and crispy bacon lardons.

BILLY'S BARBEQUE SHRIMP



Billy's Barbeque Shrimp image

Billy Tauzin, a former Louisiana congressman and author of "Cook and Tell," shares his recipe for barbecue shrimp, his Cajun specialty. This lunch or dinner recipe is easy to prepare, requiring only a handful of spices.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter
1/2 cup olive oil
2 teaspoons finely minced garlic
4 whole bay leaves, finely crushed
2 teaspoons finely crushed dried rosemary leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon coarse salt
Cayenne pepper, to taste
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
2 pounds large shrimp, in the shell and preferably with heads
Crusty baguette, for serving

Steps:

  • Preheat oven to 450 degrees. In a heavy-bottomed ovenproof saucepan, melt butter; add oil, stirring to combine. Add garlic, bay leaves, rosemary, basil, oregano, salt, cayenne pepper, paprika, black pepper, and lemon juice. Cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce heat to low, and simmer, stirring frequently, 7 to 8 minutes. Remove from heat, and let stand at room temperature for at least 30 minutes.
  • Add shrimp, and stir to combine. Return to heat, and cook shrimp over medium heat until the shrimp turn pink, 6 to 8 minutes. Transfer saucepan to oven, and bake for 8 minutes. Remove from oven, and serve immediately with crusty baguette.

LOUISIANA GRILLED SHRIMP WITH GRITS CAKES



Louisiana Grilled Shrimp with Grits Cakes image

Make and share this Louisiana Grilled Shrimp with Grits Cakes recipe from Food.com.

Provided by Julesong

Categories     < 15 Mins

Yield 1 batch

Number Of Ingredients 18

2 poblano peppers
1 lb cheddar cheese, grated
6 cups cooked grits (according to package directions)
to taste flour
to taste egg wash
to taste fresh breadcrumb (for breading cakes)
2 red bell peppers, diced very finely
1 tablespoon peanut oil, plus oil for frying cakes
4 tablespoons Grand Marnier
2 cups Karo light corn syrup
2 -4 anchovy fillets (or to taste)
1 tablespoon capers
1/4 teaspoon harissa or 1/4 teaspoon Chinese red pepper sauce
1 tablespoon garlic, chopped
1 large lemon, juiced
1 cup homemade mayonnaise (commercial can be substituted, but use reduced sugar type to avoid too much sweetness)
12 u- 12 shrimp (jumbo, the bigger the better)
3 tablespoons scallion tops, sliced

Steps:

  • For the Grit Cakes: Roast one poblano pepper over open flame on gas stove until completely charred, then cool and dice. Add pepper and cheese to grits.
  • Stir to incorporate and spread in pan approximately 2 to 3 inches thick.
  • Let sit and refrigerate until it is cold.
  • Remove from refrigerator and cut with biscuit cutter to create cakes.
  • Bread the cakes in flour, egg wash and bread crumbs.
  • Keep in refrigerator until you are ready to cook the dish.
  • For the Pepper Jelly: Saute diced red peppers and remaining 1 poblano in 1 tablespoon peanut oil for 1 minute. Deglaze with Grand Marnier and add Karo syrup.
  • Cook at moderate heat approximately 20 minutes, liquid should reduce by 2/3.
  • Remove from heat and cool slightly.
  • For the Rouille: Combine anchovies, capers, pepper sauce, garlic and lemon juice in a blender until smooth.
  • Fold in mayonnaise and refrigerate. For plating: Deep fry the cakes.
  • Place Pepper Jelly on the bottom of the plate. Grill shrimp only until firm and pink.
  • Do not overcook.
  • Briefly place fried cake on grill to score and flavor, being careful not to burn breading.
  • Place cake on Pepper Jelly and top with 2 shrimp per person.
  • Drizzle Rouille on top and sprinkle with scallions.
  • Options: Top the cake with a teaspoon of salmon caviar, which will add texture and richness.

Nutrition Facts : Calories 7623.3, Fat 186.1, SaturatedFat 100.8, Cholesterol 486.9, Sodium 3928.8, Carbohydrate 1326, Fiber 33.1, Sugar 202.4, Protein 206.5

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From louisiana.kitchenandculture.com


NEW ORLEANS BBQ SHRIMP
New Orleans BBQ Shrimp Recipe Serves 2 Ingredients: 1 teaspoon Garlic, chopped 1 tablespoon Butter 1 lb Jumbo Louisiana shrimp 3 tablespoon Worcestershire sauce 1 tablespoon Crystal hot sauce 1 Lemon, juice only 2 teaspoon Creole seasoning 2 teaspoon Cracked black pepper 1 Cup Abita Amber beer (or similar) 1 Cup Butter, chilled and chopped …
From neworleans.com


CAST-IRON JUMBO SHRIMP - BBQ & GRILLING WITH DERRICK RICHES
2022-01-25 Making Cast-Iron Shrimp on the Grill. Preheat your grill for medium-high heat or 400 degrees F. Once the grill comes up to temperature, place your cast-iron pan on the grill to heat up for 5 minutes or until it emits a light wisp of smoke. Next, add 2 tablespoons of olive oil to the pan. Let it heat for 1 minute.
From derrickriches.com


NEW ORLEANS BBQ SHRIMP | FIRST...YOU HAVE A BEER
2020-09-11 Start the sauce. Place a large (at least 12") cast-iron skillet over medium heat and melt 1 stick of butter and the margarine. When the butter and margarine are frothy, add the garlic, Worcestershire sauce, lemon juice and the Herb and Spice Blend. Stir well to …
From sweetdaddy-d.com


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