Nawlins Bbq Shrimp Recipe 465 Recipes

N'AWLINS BBQ SHRIMP RECIPE - (4.6/5)

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.

BBQ SHRIMP NAWLINS STYLE

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.

CLASSIC N'AWLINS SHRIMP BOIL

Steps:

• If you're not using the commercial crab boil, wrap the seasonings in cheesecloth and use kitchen twine to secure the bundle. Place the spices, 1 gallon water, salt, lemons, cayenne, garlic, onion, and potatoes in a large pot (squeeze the lemons over the water as you throw them in), and bring to a boil. Reduce the heat and simmer at least 10-15 minutes, until the potatoes are just about cooked through. Return the heat to boiling and add the sausage and shrimp. Cook for 5-7 more minutes, until the shrimp are cooked through (they will turn bright pink).
• Drain the pot carefully, to serve hot or at room temperature. Remove the cheesecloth bag and lemons, if desired, and then serve the shrimp, garlic, sausage, and potatoes in a large bowl, or just dump them out on a table covered with newspaper and get peeling! If you are using the shrimp for salad or another recipe, cool it completely, then peel and refrigerate until ready to use.

KING'S FISH HOUSE BBQ SHRIMP RECIPE - (4.2/5)

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.