New Orleans Style Barbecued Shrimp Recipes

NEW ORLEANS BBQ SHRIMP

Steps:

• Gather the ingredients.
• Heat 3 tablespoons butter and the garlic over medium-high heat in a large (12-inch) skillet.
• When the garlic is sizzling, add the shrimp, black pepper, and Creole seasoning and cook, stirring and flipping the shrimp, until lightly browned, about 2 minutes.
• Add the beer and cook, while stirring and scraping with a wooden spoon, until the beer is reduced by half, about 1 minute.
• Add the Worcestershire sauce, hot sauce, and lemon juice and bring to a simmer, stirring until sauce is reduced and shrimp are cooked through, 3 to 4 minutes.
• Turn the heat down to low and slowly stir in the remaining butter, in small batches, to form a smooth and velvety sauce, 3 to 4 minutes.
• Remove from heat, divide among bowls, and serve with crusty bread to dip in the buttery sauce.

NEW ORLEANS FAMOUS BARBECUED SHRIMP

Steps:

• Preheat oven to 375°F.
• In a frying pan, fry bacon until clear.
• Add margarine and all other ingredients except shrimp.
• Simmer for 5 minutes.
• Place shrimp, in a single layer, in a baking dish and pour sauce over the top.
• Stir to coat.
• Bake uncovered for 20 minutes.
• Stir once or twice.
• Serve immediately.
• You can peel these when you eat them, but not before.
• Serve with plenty of napkins!

NEW ORLEANS-STYLE BARBECUE SHRIMP

Steps:

• Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts.
• Place shrimp in a large bowl and pour sauce over shrimp.
• Cover and chill 2 hours.
• Spread shrimp out in a shallow, foil-lined broiler pan.
• Bake, uncovered, at 400 degrees for 20 minutes. Turn once.

GRILLED NEW ORLEANS-STYLE SHRIMP

Steps:

• Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact.
• Make an incision along length of back where shells are cut and devein, leaving shells in place.
• (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
• While shrimp marinate, prepare grill for cooking.
• If using a charcoal grill, open vents on bottom of grill, then light charcoal.
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
• If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
• Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
• Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
• Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
• Makes 4 main-course servings.

NEW ORLEANS STYLE BARBECUE SHRIMP

Steps:

• Melt Butter
• Pour melted butter in Large roasting pan.
• Add all ingredients (except shrimp & wine), mix well.
• Add Shrimp, and 2 cups wine (add more if you would like more dipping sauce).
• Marinate Shrimp in sauce for minimum 2 hrs before cooking (overnight in refrigerator is better).
• Bake in preheated 350 degree oven for 30 minutes.
• Stir and baste every 10 minutes.
• Serve in deep, large soup plates with hot French Bread for dipping.

NEW ORLEANS-STYLE BBQ SHRIMP

Steps:

• In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.
• Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the shrimp to the pan and quickly toss to coat the shrimp in the sauce, but do not overcook. Serve immediately with the bread.