CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP
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
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-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.
NEW ORLEANS BARBEQUE SHRIMP
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-INSPIRED BBQ SHRIMP
This sautéed barbecue shrimp in a Worcestershire-spiked butter sauce is one of those dishes you can throw together at a moment's notice.
Provided by Jennifer Segal
Categories Dinner
Time 20m
Yield 4 - 6
Number Of Ingredients 12
Steps:
- Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
- Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3 to 4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1 to 2 minutes more. Scatter the scallions over top and serve.
Nutrition Facts : Calories 209, Fat 11 g, Carbohydrate 5 g, Protein 21 g, SaturatedFat 7 g, Sugar 2 g, Fiber 1 g, Sodium 928 mg, Cholesterol 216 mg
NEW ORLEANS-STYLE BBQ SHRIMP
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.
BARBEQUE SHRIMP ORLEANS
Steps:
- Heat oil in a large heavy Dutch oven over medium heat. Add onion, bell pepper, mushrooms, parsley, garlic, basil, thyme, paprika, cayenne, black pepper, and shrimp. Cook until shrimp are cooked about halfway, and then add wine, lemon juice, salt, and sugar; cook until shrimp turn opaque and are cooked through. Add scallions, stir to combine, and serve immediately, over rice if desired.
REAL NEW ORLEANS STYLE BBQ SHRIMP
This is one of my husband's favorite dishes. It isn't exactly healthy, but it is fabulous. It is a common dish in Louisiana. This recipe feeds a lot of people. You can cut it in half for a family dinner.
Provided by Melissa S.
Categories Seafood Shellfish Shrimp
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
- Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
- Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.
Nutrition Facts : Calories 1148.3 calories, Carbohydrate 10.2 g, Cholesterol 675.3 mg, Fat 97.2 g, Fiber 1.1 g, Protein 59.3 g, SaturatedFat 59.3 g, Sodium 1606.4 mg, Sugar 2.6 g
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
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