South Texas Barbecued Shrimp Recipes

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GRILLED TEXAS SPICY SHRIMP RECIPE | TRAEGER GRILLS



Grilled Texas Spicy Shrimp Recipe | Traeger Grills image

Onion, garlic, and jalapenos are sautéed and then mixed with Traeger's Texas Spicy BBQ before being mixed with grilled shrimp.

Provided by Traeger Kitchen

Categories     Seafood

Number Of Ingredients 10

Olive oil
onion, finely diced
garlic, minced
1/2-1 jalapeño, seeded and minced
Traeger Texas Spicy BBQ Sauce
fresh cilantro, chopped
jumbo shrimp, peeled and deveined
olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • When ready to cook, set Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
  • Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium-low heat. Add the onion, garlic, and jalapeño and sauté until softened, 5-7 minutes. Stir in the Traeger Texas Spicy BBQ Sauce. Remove the pot from the heat and cover to keep warm.
  • Rinse the shrimp under cold running water, then drain and pat dry with paper towels. Transfer to a large bowl and gently toss with 2 tablespoons of olive oil until well-coated, then season generously with salt and pepper.
  • Arrange the shrimp directly on the grill grates or in a grill basket. Close the lid and cook, flipping once, until the shrimp is firm, opaque and cooked through, 2-3 minutes per side.
  • Transfer the grilled shrimp to the sauce. Add the cilantro and stir gently to coat. Serve immediately. Enjoy!

BBQ SHRIMP



BBQ Shrimp image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon light brown sugar
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne
Zest and juice of 2 limes, plus lime wedges, for serving
2 pounds 16/20 shrimp, shell on and deveined

Steps:

  • Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
  • In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
  • Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
  • To serve: Add the shrimp to a platter and garnish with lime wedges.

BUD AND ALLEY'S BARBEQUED SHRIMP



Bud and Alley's Barbequed Shrimp image

Provided by Food Network

Time 15m

Yield 1 serving

Number Of Ingredients 12

1 tablespoon all-purpose seasoning, such as Everglades seasoning
1 tablespoon cayenne pepper
1 tablespoon celery salt
1 tablespoon vegetable oil
1/4 cup sliced andouille sausage
6 large head-on shrimp, peeled, head and tail left on
2 cloves garlic, sliced
1 sprig fresh rosemary
1 cup white wine
3 ounces unsalted butter, cut into small pieces
1 teaspoon BBQ seasoning
Grilled Tuscan bread, for serving

Steps:

  • For the seasoning: Mix together the all-purpose seasoning, cayenne pepper and celery salt. Store in an airtight container.
  • For the shrimp: Heat a large skillet over medium-high heat. Add the vegetable oil, sausage and shrimp. Cook for 1 minute, and then turn the shrimp over and continue cooking. Add the garlic and rosemary sprig and cook for another minute.
  • Pour in the wine to deglaze, and then add the butter and 1/2 teaspoon of the BBQ seasoning. Reduce the heat to medium and swirl the pan to incorporate the butter. Taste and add 1/2 teaspoon more of the seasoning, if needed. Reserve the remaining seasoning in an airtight container for another use.
  • Transfer the shrimp and sausage to a serving bowl and garnish with a slice of grilled Tuscan bread.

GRILLED TEXAS SHRIMP



Grilled Texas Shrimp image

Make and share this Grilled Texas Shrimp recipe from Food.com.

Provided by JenniferK2

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup vegetable oil
1/4 cup tequila
1/4 cup red wine vinegar
2 tablespoons lime juice
1 tablespoon ground red chili pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 red bell pepper, finely chopped
24 large raw shrimp

Steps:

  • Peel and devein shrimp, leaving tails intact.
  • Mix all ingredients in shallow glass dish; cover and refrigerate 1 hour.
  • Thread shrimp on skewers; reserve marinade. Grill shrimp over medium coals 2-3 minutes per side until pink.
  • Heat reserved marinade in a non-aluminum saucepan to boiling; reduce heat and simmer about 5 minutes until pepper is tender; serve with shrimp.

Nutrition Facts : Calories 121.8, Fat 9.8, SaturatedFat 1.3, Cholesterol 42.6, Sodium 151.6, Carbohydrate 2.9, Fiber 0.9, Sugar 1, Protein 6.1

PAN-BARBECUED SHRIMP



Pan-Barbecued Shrimp image

This Southern recipe, although called ''barbecue,'' is actually prepared in a hot cast-iron skillet.

Provided by Bryan Miller And Pierre Franey

Categories     dinner, one pot, main course

Time 10m

Yield Four servings

Number Of Ingredients 12

16 tablespoons unsalted butter
1 tablespoon minced garlic
1/2 teaspoon fresh rosemary leaves, crushed
1/2 teaspoon dried oregano
1 teaspoon cayenne pepper
1 bay leaf, crushed
1/2 teaspoon freshly ground black pepper
3 to 5 thyme sprigs, chopped, or 1/2 teaspoon dried thyme
Salt to taste, if desired
2 pounds unshelled large shrimp, approximately 20 to 24, rinsed briefly in cold water
1/2 cup bottled clam juice
1/4 cup dry white wine

Steps:

  • In a large cast-iron skillet or frying pan, melt eight tablespoons of the butter over high heat. Add all the remaining ingredients except the remaining eight tablespoons of butter, the shrimp, clam juice and wine. Stir well and add the shrimp. Cook about three minutes, stirring and shaking the pan.
  • Add the remaining eight tablespoons of butter, clam juice and wine. Cook, stirring and shaking the pan, for three more minutes. Remove from the heat and serve immediately with the hot butter from the pan and French bread or rice.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 14 grams, Carbohydrate 2 grams, Fat 46 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 29 grams, Sodium 773 milligrams, Sugar 0 grams, TransFat 2 grams

BARBECUED SHRIMP



Barbecued Shrimp image

Provided by Molly O'Neill

Categories     dinner, easy, main course

Time 15m

Yield Four servings

Number Of Ingredients 8

1 tablespoon coarsely ground black pepper
1/2 teaspoon crushed chili pepper flakes
1/4 teaspoon cayenne pepper
Dash of Tabasco
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup freshly squeezed lemon juice
2 pounds medium-size shrimp, in the shell

Steps:

  • In a bowl, combine the peppers, Tabasco and salt; whisk in the olive oil and lemon juice. Add the shrimp and toss to cover. Cover the bowl and refrigerate for at least 3 and up to 24 hours before cooking.
  • Heat a charcoal grill or a broiler. Cook the shrimp in their shells until pink, about 3 to 4 minutes on each side. Serve in the shell, or allow to cool and shell before serving.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 1 gram, Sodium 1286 milligrams, Sugar 0 grams, TransFat 0 grams

SOUTHERN BARBECUE SHRIMP



Southern Barbecue Shrimp image

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

1 lb large shrimp, shelled and deveined
6 tablespoons unsalted butter
1/3 cup Worcestershire sauce
1/3 cup fresh lemon juice
2 tablespoons brown sugar
1 teaspoon brown sugar
2 tablespoons Old Bay Seasoning (or other seafood seasoning)
lemon wedge

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

TEX-MEX GRILLED SHRIMP AND SALSA



Tex-Mex Grilled Shrimp and Salsa image

Tex-Mex seasoned shrimp with homemade smoky grilled salsa for dipping. I serve this as a main dish but it would make a great appetizer as well.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 12

1 pound raw jumbo shrimp, peeled, tails left on
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
4 Roma tomatoes
½ large onion
½ head head garlic
1 jalapeno pepper
1 tablespoon lime juice
1 teaspoon salt
¼ cup chopped fresh cilantro

Steps:

  • Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
  • Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
  • Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
  • Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g

SOUTH OF THE BORDER SHRIMP AND GRITS



South of the Border Shrimp and Grits image

This shrimp and grits can usually be made with on-hand ingredients. The best part...it's ready in under 30 minutes.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     Shrimp and Grits Recipes

Time 30m

Yield 3

Number Of Ingredients 10

1 (12 fluid ounce) can evaporated milk
½ cup yellow grits
½ cup chicken broth
1 tablespoon salted butter
⅓ cup grated sharp Cheddar cheese
3 slices bacon
¾ cup frozen bell peppers
⅓ pound frozen medium shrimp - thawed, shelled, and deveined
½ teaspoon taco seasoning mix
2 teaspoons hot sauce, or to taste

Steps:

  • Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
  • Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
  • Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

Nutrition Facts : Calories 468.6 calories, Carbohydrate 39.7 g, Cholesterol 147.5 mg, Fat 22.3 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 12.3 g, Sodium 866.7 mg, Sugar 13.2 g

SOUTHERN "BARBECUE" SHRIMP



Southern

Provided by Charlotte Fekete

Categories     Citrus     Broil     Shrimp     Summer     Bon Appétit

Yield Makes 2 to 4 servings

Number Of Ingredients 8

1 pound uncooked large shrimp, deveined but with tails and shells intact
6 tablespoons (3/4 stick) unsalted butter, melted
1/3 cup Worcestershire sauce
1/3 cup fresh lemon juice
2 tablespoons (packed) golden brown sugar
2 tablespoons Old Bay seasoning or other seafood seasoning
Lemon wedges
Crusty baguette slices

Steps:

  • Preheat broiler. Cover rimmed baking sheet with foil and spread shrimp on sheet. Mix melted butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning in medium bowl for sauce. Pour half of sauce over shrimp and stir to coat. Broil until shrimp are just opaque in center, about 2 1/2 minutes per side. Transfer to platter; serve with lemon wedges, baguette slices, and remaining sauce.

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