New Orleans Style Scampi Recipes

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

Ingredients

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

NEW ORLEANS SHRIMP CREOLE

New Orleans Shrimp Creole image

This seafood dish is perfect for casual holiday gatherings and will reel in rave reviews. I've been using this tried-and-true recipe for more than 30 years. -Barbara Lindsey, Manvel, Texas

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 14 servings.

Number Of Ingredients 18

Ingredients

3 medium onions, chopped
1 large green pepper, chopped
2 celery ribs, chopped
6 tablespoons butter, divided
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 cup picante sauce
1 tablespoon minced fresh parsley
3 tablespoons all-purpose flour
1 can (14-1/2 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
3 pounds cooked medium shrimp, peeled and deveined
1 can (8 ounces) mushroom stems and pieces, drained
1/2 cup pimiento-stuffed olives
1/2 cup chopped green onion
Hot cooked rice

Steps:

In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.

Nutrition Facts : Calories 210 calories, Fat 8g fat (3g saturated fat), Cholesterol 161mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 22g protein.

NEW ORLEANS-STYLE SCAMPI

New Orleans-Style Scampi image

We generally serve this an an appetizer, but you could use this as a main dish. Serving sizes are for entree portions, not appetizers. This recipe uses fresh shrimp, not frozen. For the simplest recipes, fresh is best!!!

Provided by breezermom

Categories Very Low Carbs

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs fresh shrimp, unpeeled jumbo size (not frozen!!, fresh is best!)
3/4 cup butter
1/2 cup lemon juice
3 tablespoons shallots or 3 tablespoons green onions, finely chopped
1 1/2 teaspoons fresh parsley, finely chopped
3 large garlic cloves, minced
1 teaspoon salt
1 dash hot sauce
1/2 teaspoon paprika

Steps:

Peel and devein the shrimp, leaving the tails intact. Set the shrimp aside. (Keep cold, over ice).
Melt the butter in a small saucepan over low heat. Add the lemon juice, shallots/green onions, parsley, garlic, salt, and hot sauce. Stir well to combine.
Arrange the shrimp in a single layer in a large shallow baking pan. Brush the shrimp with the butter mixture. Sprinkle with the paprika. Broil 6 inches from heat for 5 to 6 minutes or until the shrimp turn pink, basting frequently with the butter mixture. Serve immediately. Offer the butter mixture left in the cooking pan as a dip/sauce for the shrimp.

GRILLED NEW ORLEANS-STYLE SHRIMP

Grilled New Orleans-Style Shrimp image

Make and share this Grilled New Orleans-Style Shrimp recipe from Food.com.

Provided by Bev I Am

Categories Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs large shrimp (21 to 25 per lb)
2 tablespoons olive oil
3 garlic cloves, minced
3/4 teaspoon salt
6 tablespoons unsalted butter
2 teaspoons chili powder
2 teaspoons black pepper
4 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
7 wooden skewers (12-inch)
baguette
lemon wedge

Steps:

Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact.
Make an incision along length of back where shells are cut and devein, leaving shells in place.
(Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
While shrimp marinate, prepare grill for cooking.
If using a charcoal grill, open vents on bottom of grill, then light charcoal.
Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
Makes 4 main-course servings.

Nutrition Facts : Calories 408, Fat 27.2, SaturatedFat 12.5, Cholesterol 305, Sodium 760.4, Carbohydrate 5.1, Fiber 0.8, Sugar 0.8, Protein 35.2

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