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
MANALE'S BAR-B-QUE SHRIMP
We eat at Manale's in New Orleans a lot, and this is much like their signature dish. Hot French bread, cold beer and a green salad makes for a great informal party.
Provided by Miss Annie
Categories Cajun
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Place whole shrimp in a single layer in an oven proof dish.
- Drizzle olive oil on top of shrimp.
- Pepper shrimp until they are black; when you think you have enough, add more.
- Add lots of salt, lemon juice, Tabasco and Worcestershire sauce.
- Remember that you are seasoning through the shells.
- Cut up a good amount of butter on top of shrimp and broil until shrimp are cooked, about 15-20 minutes.
- Be sure and taste to see if they are done.
- Serve these in bowls with lots of napkins.
- Have hot French bread to sop up the sauce.
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.
EASY BAR-B-Q SHRIMP
Make and share this Easy Bar-B-Q Shrimp recipe from Food.com.
Provided by Gingerbee
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel shrimp and place in a 1-1/2 quart baking dish.
- Preheat oven to 450 degrees.
- In a sauce pan, melt butter, and all the seasonings above and pour over the shrimp.
- Cook in oven for 20 minutes.
- Serve over rice.
"BIG EASY"-STYLE BAR-B-QUE SHRIMP
This is the Dinosaur take on a New Orleans classic dish. Serve with a hunk of crusty bread for moppin' up the tonsil-tingling sauce. Whether you eat it as an appetizer or serve it as a main course spooned over some Perfect Rice, you've got a winner on your hands.
Yield feeds 4 to 6
Number Of Ingredients 15
Steps:
- Peel the shrimp, leaving their little tails on; devein and set aside. Pile the shells in a medium saucepan and add the wine, clam juice, lemon, and a pinch of salt. Cover and turn the heat up to high, bringing the mixture to a boil. Lower the heat and simmer for about 15 minutes. Strain; you should have about 3/4 cup of the shrimp stock.
- Sling 4 tablespoons of the butter into a skillet set over medium heat. Add the onions, salt, and pepper and cook til soft. Toss in the garlic and cook 1 minute more. Splash in the shrimp stock and add the Mutha Sauce, rosemary, worcestershire, and pepper to taste. Bring everything to a boil and give the pot a stir. Dump in the peeled shrimp and perk it up with a couple of dashes of Tabasco. Bring back to a boil, lower the heat, cover, and simmer for 2 minutes, or til the shrimp just turn pink.
- Cut the remaining 4 tablespoons of butter into 8 pieces and fold into the shrimp. Sprinkle with chopped chives. Taste and season with salt and lots of freshly ground black pepper.
- Ladle the saucy shrimp into soup bowls and serve with a hunk of crusty bread, or spoon the shrimp over some Perfect Rice.
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