New Orleans Bbq Shrimp Recipes

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NEW ORLEANS BBQ SHRIMP



New Orleans BBQ Shrimp image

Provided by Pat Neely

Categories     Beer     Garlic     Shellfish     Appetizer     Sauté     New Year's Eve     Seafood     Shrimp     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 appetizer servings

Number Of Ingredients 14

2 pounds large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons canola oil
6 cloves garlic, smashed and peeled
One 12-ounce light-bodied beer
Juice of 1 lemon
One 8-ounce bottle clam juice
1/4 cup hot sauce, preferably Tabasco
1/4 cup Worcestershire sauce
2 tablespoons apple-cider vinegar
2 dried bay leaves
1 teaspoon whole black peppercorns
1/2 cup (1 stick) cold butter, cut into cubes
1 crusty French baguette

Steps:

  • Toss the shrimp with the Cajun seasoning in a medium bowl. Set aside.
  • Heat the canola oil in a large saucepan over medium-high heat. Once it's hot, toss in the garlic, and sauté until golden, about 3 or 4 minutes. Add the shrimp to the pan, and cook until they turn bright pink, about 1 minute more. Remove the shrimp from the pan with a slotted spoon, and set aside on a plate. Pour in the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns; bring to a simmer, and cook for 15 minutes, until the liquid is slightly thickened.
  • Whisk the cubes of butter into the sauce, and once it's melted, add the shrimp to finish cooking, about 2 minutes more. Serve the shrimp and sauce in bowls with loads of crusty bread for dipping.

NEW ORLEANS-STYLE BBQ SHRIMP



New Orleans-Style BBQ Shrimp image

Provided by Rob Bechtold

Categories     Shrimp

Yield Serves 4 as an appetizer

Number Of Ingredients 12

1 tablespoon unsalted butter
1 teaspoon finely chopped garlic
1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on
3 tablespoons Worcestershire sauce
1 tablespoon Crystal hot sauce
Juice of 1 lemon
2 teaspoons Creole seasoning
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon cracked black pepper
1 cup Abita or other amber beer
1 teaspoon minced rosemary leaves
1 loaf French bread, thickly sliced on the diagonal and warmed

Steps:

  • In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.
  • Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the shrimp to the pan and quickly toss to coat the shrimp in the sauce, but do not overcook. Serve immediately with the bread.

NEW ORLEANS BARBECUE SHRIMP



New Orleans Barbecue Shrimp image

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

4 tablespoons unsalted butter
1 teaspoon minced garlic
1 1/2 to 2 pounds peeled shrimp
2 tablespoons Worcestershire or soy sauce
Salt to taste
1/2 teaspoon or more fresh black pepper
Juice of 1 lemon

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

NEW ORLEANS BARBEQUE SHRIMP



New Orleans Barbeque Shrimp image

A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest.

Provided by Rachel K

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 4

Number Of Ingredients 13

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon cayenne pepper
⅓ teaspoon paprika
½ cup butter
4 cloves garlic, minced
¼ cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste

Steps:

  • In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
  • Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.8 g, Cholesterol 233.5 mg, Fat 25.1 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 15 g, Sodium 375 mg, Sugar 0.9 g

CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP



Chef John's New Orleans-Style Barbequed Shrimp image

This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 1h50m

Yield 4

Number Of Ingredients 15

1 ½ pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
1 ½ tablespoons vegetable oil
1 tablespoon freshly ground black pepper, or to taste
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon seafood seasoning (such as Old Bay®)
1 tablespoon butter
2 cups chicken stock
lemon, juiced
2 tablespoons Worcestershire sauce, or more to taste
2 dashes hot sauce, or to taste
3 tablespoons cold butter, cut into chunks
6 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 sprig fresh rosemary for garnish

Steps:

  • Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
  • Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
  • Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
  • Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
  • Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
  • Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
  • Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 7.8 g, Cholesterol 289.8 mg, Fat 18.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 836.7 mg, Sugar 1.2 g

NEW ORLEANS BBQ SHRIMP



New Orleans BBQ Shrimp image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 24

3 lemons, peeled and sectioned
3 pounds large Gulf shrimp, in their shells
2 cups water
2 tablespoons Creole seasoning, recipe follows
1/2 cup Worcestershire sauce
Cracked black pepper
1/4 cup dry white wine
2 tablespoons olive oil
1/4 cup chopped onions
3 bay leaves
1/4 teaspoon salt
2 tablespoons minced garlic
2 cups heavy cream
2 tablespoons butter
Traditional southern Biscuits, recipe follows
1 tablespoon chopped chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
  • Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.
  • Combine all ingredients thoroughly.

NEW ORLEANS BBQ SHRIMP



New Orleans BBQ Shrimp image

A beloved classic, New Orleans style BBQ Shrimp is bathed in a buttery sauce that's kicked up with garlic, Worcestershire sauce, and Creole seasoning.

Provided by Todd Coleman

Categories     Appetizer     Entree

Time 42m

Yield 4

Number Of Ingredients 10

3 tablespoons plus 1 stick cold unsalted butter, cut into small pieces
6 cloves garlic, minced
1 1/2 pounds colossal (10 to 15 per pound) unpeeled shrimp , deveined
2 teaspoons cracked black pepper
1 1/2 teaspoons Creole seasoning
1/2 cup beer, preferably lager
2 tablespoons Worcestershire sauce
2 tablespoons hot sauce, preferably Crystal
1 tablespoon fresh lemon juice, from about half a lemon
Crusty French bread , for dipping

Steps:

  • Gather the ingredients.
  • Heat 3 tablespoons butter and the garlic over medium-high heat in a large (12-inch) skillet.
  • When the garlic is sizzling, add the shrimp, black pepper, and Creole seasoning and cook, stirring and flipping the shrimp, until lightly browned, about 2 minutes.
  • Add the beer and cook, while stirring and scraping with a wooden spoon, until the beer is reduced by half, about 1 minute.
  • Add the Worcestershire sauce, hot sauce, and lemon juice and bring to a simmer, stirring until sauce is reduced and shrimp are cooked through, 3 to 4 minutes.
  • Turn the heat down to low and slowly stir in the remaining butter, in small batches, to form a smooth and velvety sauce, 3 to 4 minutes.
  • Remove from heat, divide among bowls, and serve with crusty bread to dip in the buttery sauce.

Nutrition Facts : Calories 314 kcal, Carbohydrate 6 g, Cholesterol 86 mg, Fiber 1 g, Protein 1 g, SaturatedFat 20 g, Sodium 507 mg, Sugar 1 g, Fat 32 g, UnsaturatedFat 0 g

NEW ORLEANS-STYLE BBQ SHRIMP



New Orleans-Style BBQ Shrimp image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Number Of Ingredients 13

1/2 cup extra-virgin olive oil
8 tablespoons unsalted butter
12 cloves garlic, peeled and smashed (about 1 head)
2 bay leaves
4 sprigs thyme
1 pound large shrimp, shell on and deveined
1 teaspoon Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon sweet paprika
1/2 to 3/4 teaspoon cayenne pepper
2 tablespoons dry sherry
3 lemons, cut into wedges
Crusty bread, optional

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. Heat olive oil, butter, garlic, bay leaves, and thyme in a large ovenproof skillet over medium heat until butter melts and garlic and herbs are fragrant, about 5 minutes.
  • 3. Toss shrimp, Worcestershire sauce, salt, paprika, and cayenne in a bowl. Add to skillet along with sherry and transfer to oven. Bake until shrimp curl and are pink, about 10 minutes. Transfer to a serving dish and serve with lemon wedges and bread.

NEW ORLEANS BARBECUE SHRIMP



New Orleans Barbecue Shrimp image

Stop searching for the perfect New Orleans barbecue shrimp! Make sure you serve it with French bread for dippin' and a roll of paper towels! Suck the juices off the shrimp like a true New Orleanian! (((Baking time is guessed, never paid attention)))

Provided by Kikimony

Categories     Cajun

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 lbs raw shrimp (with shells and heads)
2 teaspoons salt
3 tablespoons pepper
1/2 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon garlic powder
1 tablespoon prepared barbecue spice
1 tablespoon parsley flakes
1 tablespoon Worcestershire sauce
1 1/2 cups butter
1 pinch rosemary
bay leaf
cayenne, last to taste (optional)

Steps:

  • Melt butter, mix in ingredients.
  • Pour over raw shrimp and bake in 350 degrees until shrimp are tender.
  • Add cayenne to taste.
  • Serve and baste.

Nutrition Facts : Calories 988.6, Fat 75.1, SaturatedFat 44.9, Cholesterol 701.4, Sodium 2203.1, Carbohydrate 7.4, Fiber 1.4, Sugar 0.6, Protein 70.6

THE BEST NEW ORLEANS BBQ SHRIMP. EVER.



The Best New Orleans BBQ Shrimp. Ever. image

I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun!

Provided by CptShane

Categories     Cajun

Time 43m

Yield 4-8 serving(s)

Number Of Ingredients 13

2 lbs shrimp, whole, fresh (heads AND tails attached)
1/2 large yellow onion, diced
4 garlic cloves, smashed
1 cup butter, cut into small pieces
4 tablespoons olive oil
4 dashes Worcestershire sauce
1 (12 ounce) bottle beer, Abita Amber Ale
1 large lemon (juice and zest)
2 teaspoons garlic powder
2 teaspoons crab boil (I like Zatarain's)
fresh cracked pepper
coarse sea salt
cayenne pepper (optional)

Steps:

  • Put the shrimp in one layer in a shallow baking dish that can go in the broiler and sprinkle lightly with coarse sea salt.
  • Dice the onion up and smash the garlic really well with the flat side of a big knife. Don't cut up the garlic, just smash it.
  • Heat the olive oil in a saucepan and saute the onions until they're translucent.
  • Add the smashed garlic, lemon zest, and the butter to the saucepan. Stir it up.
  • Once the butter has melted, add all the seasonings - garlic powder, crab boil, LOTS of cracked pepper (I don't know my exact measurement but I'd say probably 30 "cracks" of the pepper cracker), and 4 big slugs from the Worchestershire sauce bottle. Keep stirring.
  • Taste to see if it's spicy enough for you, and if it isn't, add some cayenne - there's cayenne in the crab boil, but some people like a higher level of spiciness than the crab boil can provide.
  • Dump in 2 more tablespoons of olive oil and the juice of the lemon while continuously stirring.
  • Add half of the beer (keep stirring!) and drink the rest (while stirring.) Once all the foam from the beer is gone and it's bubbling again it's ready.
  • Pour the sauce over the shrimp in the baking dish, stir it around, and put it in the broiler.
  • Broil for 8 minutes and then stir it up and broil for 5 more minutes (longer if your shrimp are super gigantic) until the shrimp look done (nice and pink) and you have some good brown crusties on top. The shallower your dish is the better it will be - you want the sauce to almost just barely-ish not cover the shrimp so the little bit of exposed surface browns.
  • Let it rest for 10 minutes before eating. Serve in a bowl with tons of sauce and hot french bread for dipping!

NEW ORLEANS BBQ SHRIMP RECIPE BY TASTY



New Orleans BBQ Shrimp Recipe by Tasty image

Here's what you need: butter, olive oil, worcestershire sauce, garlic, bay leaves, creole seasoning, oregano, paprika, black pepper, cayenne pepper, green onions, lemon juice, lemon, large fresh shrimp

Provided by Christin Mahlrig

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 ½ sticks butter
¼ cup olive oil
¼ cup worcestershire sauce
6 cloves garlic, minced
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon oregano
1 ½ teaspoons paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper
3 green onions, sliced
2 tablespoons lemon juice
1 lemon, sliced
2 lb large fresh shrimp, unpeeled

Steps:

  • Preheat the oven to 350°F.
  • Combine all ingredients EXCEPT shrimp in a medium saucepan and bring to a simmer. Remove from heat. Salt to taste.
  • Place shrimp in a 9X13-inch baking dish. Then, pour butter mixture over shrimp.
  • Bake 15 to 20 minutes, stirring once.
  • Serve with toasted French bread.

Nutrition Facts : Calories 392 calories, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 47 grams, Sugar 2 grams

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2022-03-01 Directions. In a large skillet over medium-high heat, combine the shrimp, Worcestershire, lemon juice, ground and freshly cracked black pepper, Creole seasoning and garlic. Cook, tossing and ...
From washingtonpost.com


RECIPE FOR NEW ORLEANS BARBEQUE SHRIMP - SPARKLES OF YUM
2022-04-05 Peel the shrimp, leaving only their tails attached. In a large skillet combine Worcestershire, lemon juice, black peppers, Creole seasoning, hot sauce and garlic and cook over moderately high heat, when hot add shrimp and cook 2-3 minutes until shrimp turn pink, about 1 minute on each side.
From sparklesofyum.com


NEW ORLEANS BBQ SHRIMP - DINNER AT THE ZOO
2016-05-01 Instructions. Sprinkle the Cajun seasoning on the shrimp; toss to coat evenly. Melt the butter in a large pan over medium heat. Add the garlic and cook for 1 minute, stirring constantly. Add the shrimp and cook for 2-3 minutes on each side or …
From dinneratthezoo.com


NEW ORLEANS BBQ SHRIMP RECIPE SOULFOODSUNDAY-RECIPES
New Orleans-Style BBQ Shrimp - Spicy Southern Kitchen 1 week ago spicysouthernkitchen.com Show details Preheat oven to 350 degrees.Combine all ingredients EXCEPT shrimp in a medium saucepan and bring to a simmer. …
From hola2.heroinewarrior.com


EMERIL LAGASSE'S NEW ORLEANS-STYLE BARBECUED SHRIMP RECIPE ...
1: Peel and devein the shrimp, leaving the feathery tail shells intact and setting aside the shells. Rinse the shrimp under cold running water, then drain them and blot dry with paper towels. 2: Place the shrimp in a large bowl and sprinkle 2 tablespoons of the olive oil and 4-1/2 teaspoons of the Creole seasoning over them.
From barbecuebible.com


NEW ORLEANS BARBECUE SHRIMP RECIPE | MYRECIPES
Spread shrimp in a shallow, aluminum foil-lined broiler pan. Advertisement. Step 2. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. Step 3. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread.
From myrecipes.com


NEW ORLEANS INSPIRED BBQ SHRIMP RECIPE
2022-01-19 Preheat your oven to 350F, then pat the shrimp dry using a paper towel and place them in a large bowl. Add the Cajun seasoning, oregano, brown sugar, smoked paprika, black pepper, cayenne pepper, chili powder, and cumin. Toss to combine and set aside. Place the butter into a saucepan or skillet.
From bbqrevolt.com


NEW ORLEANS BBQ SHRIMP (PLUS VIDEO) - IMMACULATE BITES
2022-02-21 The Best Barbecue Shrimp in Town! Our New Orleans Style Barbecue Shrimp refers to sauteed shrimp, with or without shells, smothered in a buttery, lemony, and savory sauce. And, of course, the key to this 5-star New Orleans BBQ shrimp recipe is the butter, garlic, Worcestershire sauce, and lemon juice. Surprisingly, making this incredibly ...
From africanbites.com


WHAT TO SERVE WITH NEW ORLEANS BBQ SHRIMP (8 EASY SIDES)
Transfer to a large bowl and add 1/2 cup mayonnaise, 1 tablespoon red wine vinegar, 2 teaspoons Dijon mustard, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon celery seeds. Toss to combine. Cover and chill at least two hours before serving. Before serving, taste and adjust seasoning as needed.
From happymuncher.com


NEW ORLEANS-STYLE BARBECUE SHRIMP FROM 'MASTERING THE ART OF …
2019-03-20 Lightly stir the shrimp and the ingredients, just enough to mix. Pour in the beer, stirring to release any bits clinging to the bottom of the skillet, and boil the mixture to reduce while shaking the pan. Cook shrimp 2 to 2 1/2 minutes, depending on size, and add remaining seafood seasoning and salt and pepper to taste.
From seriouseats.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


NEW ORLEANS-STYLE BBQ SHRIMP RECIPE - MY CITY CUISINE
Preparation. In a skillet heat your olive oil on moderately high heat. Stir in the Worcestershire sauce, lemon juice, creole seasoning, black peppers, and beer. Stir continuously until you start to notice the sauce thickening. Add in your shrimp the sauce while tossing and mixing so the shrimps coats evenly with the sauce.
From mycitycuisine.org


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 1 teaspoon …
From neworleans.com


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