MR. JIM'S LOUISIANA BBQ SHRIMP
Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
- Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.
N'AWLINS BBQ SHRIMP RECIPE - (4.6/5)
Provided by lazyhomecook
Number Of Ingredients 13
Steps:
- Season peeled, deveined and rinsed shrimp with kosher salt; set aside. Combine seasoning ingredients; set aside. In a large skillet on medium-high heat, combine 1 stick of butter, Worchestershire sauce and seasoning mix. When butter is melted, add garlic and shrimp. Cook 1 minute, moving skillet back and forth (instead of stirring). Add remaining 5T butter. Cook and shake pan for a minute or so, until melted. Add beer and cook one minute longer. Remove from heat. Immediately pour shrimp and sauce in a large bowl. Garnish with chopped cilantro. Serve with lots of French bread on the side for dipping into the sauce.
KING'S FISH HOUSE BBQ SHRIMP RECIPE - (4.2/5)
Provided by á-170456
Number Of Ingredients 34
Steps:
- For the Barbecue Spice: Combine the salt, paprika, thyme, allspice, white pepper, cumin, onion powder, garlic powder, chili powder, cayenne pepper, oregano, brown sugar, red pepper flakes and mustard in a small bowl. This will keep indefinitely in a small, tightly sealed container. (Makes 1 cup) For the Herb Butter: Grind the butter, parsley, thyme and tarragon in a food processor and set aside. For the Shrimp: Combine the shrimp and Barbecue Spice in a resealable plastic bag or bowl and set aside to marinate for a couple of minutes. Meanwhile, heat the olive oil in a skillet over medium heat, then add the garlic and shrimp. Toss quickly to cook evenly. When the shrimp are just beginning to turn pink, about 2 minutes, add the Sherry and apple cider vinegar and cook, scraping up the brown bits. (Use caution as there may be a flare-up.) Add the tomato juice and reduce slightly. Add the lemon juice, chopped tomato and green onions and toss. Remove from the heat and add the Herb Butter, swirling it into the sauce. Serve the bread alongside for dipping. This recipe yields 2 to 4 servings. Each of 4 servings: 531 calories; 1,108 mg sodium; 300 mg cholesterol; 23 grams fat; 8 grams saturated fat; 45 grams carbohydrates; 36 grams protein; 2.91grams fiber.
BBQ SHRIMP NAWLINS STYLE
YUM Don't know where I got the recipe, but it is really good. Add a salad or pasta for a wonderful meal.
Provided by Gloria 15x
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Combine butter, olive oil, chili sauce, lemon juice, Worcestershire sauce, garlic, parsley, liquid smoke, oregano, paprika, and Tabasco sauce. Add salt, pepper and cayenne to taste.
- Bring mixture to a simmer, stirring constantly; simmer 5 minutes.
- Add shrimp. Turn to high and cook, stirring often about 5 minutes or until shrimp curl and turn pink. DO NOT OVERCOOK.
- Serve immediately with lots of napkins.
Nutrition Facts : Calories 620.5, Fat 56.5, SaturatedFat 25, Cholesterol 224.6, Sodium 809.9, Carbohydrate 10.2, Fiber 2.1, Sugar 4, Protein 19.2
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