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.
BBQ SHRIMP
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
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.
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
THERMONUCLEAR BBQ SHRIMP
Make and share this Thermonuclear BBQ Shrimp recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 1h12m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash the shrimp, drain and place on skewers 4-6 per skewer.
- Sauté onions and garlic in butter, remove for heat and place in blender.
- Add cayenne, Worcestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds; blend till smooth.
- Brush onto the shrimp skewers and let marinate for 30-60 minutes in fridge.
- Start grill and cook till opaque and slightly crispy.
- Dust with paprika and serve.
Nutrition Facts : Calories 370.3, Fat 15.8, SaturatedFat 8.1, Cholesterol 376.1, Sodium 341.7, Carbohydrate 8.4, Fiber 0.7, Sugar 4.3, Protein 46.9
NEW ORLEANS STYLE BBQ SHRIMP
This is a recipe demonstrated at the 2010 Pensacola Seafood Festival. It is from Jerry's Cajun Cafe, and the creator is Jerry Mistretta. Yummy! Don't be scared away by the list of ingredients....this is really quick to put together.
Provided by breezermom
Categories Cajun
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse the shrimp in cold water; pat dry and set aside.
- Melt butter in a large skillet and combine all ingredients, except the shrimp. Bring the mixture to a simmer, stirring frequently.
- Add the shrimp. Turn the heat to high and cook, stirring often, for 5-10 minutes until shrimp curl (make a C, if it is an O the shrimp are overcooked!) and turn pink. Do not overcook -- the shrimp will be tough and chewy if you do. Serve immediately. Peel and eat, dipping into the sauce.
Nutrition Facts : Calories 1295.3, Fat 97.7, SaturatedFat 59, Cholesterol 815.5, Sodium 5161.4, Carbohydrate 22.7, Fiber 4.6, Sugar 4.5, Protein 65.4
BEST BBQ SHRIMP EVER
Steps:
- Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
- Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.
Nutrition Facts : Calories 125.4 calories, Carbohydrate 3.9 g, Cholesterol 172.8 mg, Fat 3.8 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 0.5 g, Sodium 324.7 mg, Sugar 1 g
BBQ SHRIMP
An easy recipe for summer from Southern Living. The shrimp can be baked in a disposable aluminum pan to make for easier clean-up. Try to get the easy peel shrimp otherwise it is hard to get the shells off.
Provided by Lvs2Cook
Categories Very Low Carbs
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place shrimp in a 13- x- 9-inch pan; top with lemon wedges and bay leaves.
- Stir together butter and next 6 ingredients. Pour over shrimp.
- Bake, uncovered, at 400° for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves.
- Serve with bread and lemon wedges.
Nutrition Facts : Calories 657.8, Fat 36.2, SaturatedFat 20.5, Cholesterol 541.4, Sodium 1337.7, Carbohydrate 22.1, Fiber 2, Sugar 11.4, Protein 63.1
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