Mississippi Barbecued Shrimp Recipes
ZYDECO'S 5 BBQ SHRIMP
Steps:
- Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted. Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce. Cut the lemon in half, squeeze the juice in and then drop the lemon halves into the pan. Bring to a boil, but there should be no smoke. Add the shrimp in flat rows on top. Cook until pink, about 2 minutes per side. Pour everything onto a plate and serve.
NEW ORLEANS-STYLE BARBECUED SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 2 to 4 Servings
Number Of Ingredients 12
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.
SAUCY BARBECUE SHRIMP
This old, rustic Cajun dish is one of our family favorites. Don't remove the shells from the shrimp-the beauty of this dish is peeling the shrimp and dipping it in the sauce. We've doubled and even tripled this barbecue shrimp to feed crowds and it's always perfect! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.
Nutrition Facts : Calories 339 calories, Fat 14g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 883mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 1g fiber), Protein 19g protein.
MISSISSIPPI SWEET AND SOUR BARBEQUE SAUCE
A sweet and sour version of barbeque sauce for shrimp, pork, and chicken. This sauce is very potent, so use sparingly as a baste while cooking shrimp, pork, and chicken. To make into a dipping barbeque sauce increase the amount of brown sugar to 1 cup and use white vinegar instead of apple cider vinegar.
Provided by TasteKing
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 1h15m
Yield 16
Number Of Ingredients 20
Steps:
- Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon whiskey, water, white onion, lemon juice, mustard powder, hot pepper sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt together in a saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer until flavors have blended and sauce is slightly reduced, 1 hour.
Nutrition Facts : Calories 75.1 calories, Carbohydrate 17.5 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.9 g, Sodium 425 mg, Sugar 13.2 g
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.
NEW ORLEANS BARBECUE SHRIMP
Barbecue shrimp is an old New Orleans recipe that has nothing to do with barbecue or with grilling. Its name comes from the spicy, smoky flavor the shrimp derive from being cooked with Worcestershire sauce and lots of black pepper. It is a fine and almost absurdly fast dish - once the shrimp are peeled, you can have it on the table in 10 minutes - with a rich, savory sauce that completely belies the little effort it takes. But as I discovered once I started playing around with it, the key ingredient is neither Worcestershire sauce nor pepper, but rather butter. If you start with about a tablespoon for each serving of shrimp, you can add almost any flavor you like and create a sauce with the same creaminess and rich flavor. But start with Worcestershire sauce and pepper!
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put butter in skillet, and turn heat to high; when it melts, add garlic, shrimp and Worcestershire or soy sauce. Cook, stirring occasionally, until sauce is thick and shrimp uniformly pink, about 5 minutes. If sauce threatens to dry out, add a tablespoon or two of water.
- When shrimp are done, add salt and pepper, then lemon juice. Serve over rice or with bread.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 8 grams, Sodium 1565 milligrams, Sugar 0 grams, TransFat 1 gram
MISSISSIPPI BARBECUED SHRIMP
Wow! In the mood for a "forget the diet" shrimp dish? This is it. You will need a bib and lots of hot, French bread, and a couple glasses of red wine for the arteries. Serve big bowls for everyone's shrimp with empty ones in the middle for the shells. We serve the shrimp with the shells on and peel at the table while the butter sauce drips down to our elbows. We also serve a big bowl of steamed artichokes in the middle of the table family style, for dipping the leaves in the great sauce. Don't use the nice linens, use paper towels.
Provided by Penny Stettinius
Categories Summer
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large, heavy pot, melt the butter with the olive oil.
- Add the green onions, rosemary and thyme and saute over low heat.
- Squeeze all the cloves out of the baked garlic into the pot and stir, combining all the wonderful flavors.
- Add the Worcestershire sauce, lemon juice, wine, and parsley and let it all come to a very slow boil, then simmer and taste.
- Season with salt, pepper, Tabasco, and the optional brown sugar.
- Once the taste is so good you need a straw, turn up the heat and add the shrimp, shells and all!
- Stir and cook the shrimp just until the shrimp turn pink, about 5 minutes.
- Take the pot to the table and serve.
- **To somewhat lower the fat content, chicken broth can be used for some of the butter, but it's not quite as good.
Nutrition Facts : Calories 1256.8, Fat 104.4, SaturatedFat 37.4, Cholesterol 467.6, Sodium 541, Carbohydrate 27.8, Fiber 3.1, Sugar 4.4, Protein 51.1
SOUTHERN BARBECUE SHRIMP
I adapted this recipe from one I found in Gourmet Magazine grilling issue. I added a bit more brown sugar to the sauce to take some of the bite out of the Worcestershire. The original recipe called for the shrimp to be broiled in their shells. Today happened to be in the high 90's, so I decided to cook these, peeled, in the sauce over the stove...ANYTHING to not have to turn the broiler on!! I think they turned out great. Next time I think I will definitely try these on the grill.
Provided by Kozmic Blues
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a sauce pan over low heat, melt butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning.
- Whisk until brown sugar is dissolved.
- Add about 1/2 the sauce to a large skillet over medium heat.
- Add shrimp and cook for about 5-7 minutes, or until shrimp turn pink and are cooked through.
- as the shrimp were finishing, I turned the heat up a bit under the remaining sauce until it just bubbled a bit.
- Transfer cooked shrimp to platter and serve with lemon wedges, and remaining sauce.
Nutrition Facts : Calories 324, Fat 19.2, SaturatedFat 11.3, Cholesterol 218.6, Sodium 398.3, Carbohydrate 15.1, Fiber 0.1, Sugar 10.5, Protein 23.4
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