Best 5 Louisiana Bbq Shrimp Recipes

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Louisiana BBQ shrimp is a classic and flavorful dish that is perfect for any occasion. This iconic dish is made with succulent shrimp that are seasoned with a delicious blend of spices and then grilled or pan-fried until they are perfectly cooked. The result is a dish that is bursting with flavor and sure to please everyone at the table. Whether you are a seafood lover or just looking for a new and exciting recipe to try, Louisiana BBQ shrimp is sure to hit the spot.

Check out the recipes below so you can choose the best recipe for yourself!

MR. JIM'S LOUISIANA BBQ SHRIMP



Mr. Jim's Louisiana BBQ Shrimp image

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

4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco
1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
1/2 teaspoon coarse salt
Freshly ground pepper
Baguette, for serving

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.

SHRIMP AND GRITS WITH LOUISIANA BBQ SAUCE



Shrimp and Grits with Louisiana BBQ Sauce image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 26

2 1/2 cups cream
1/4 cup Worcestershire sauce
2 to 3 tablespoons hot sauce
2 teaspoons kosher salt
1 1/2 cups grits, such as Logan Turnpike stone-ground grits
1/4 cup onion powder
2 teaspoons garlic powder
1/4 teaspoon freshly ground black pepper
1 stick butter
8 ounces butter
1 cup vegetable oil
2 tablespoons smoked paprika
1 tablespoon dried rosemary
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed chipotle pepper
1 tablespoon lemon juice
1 clove garlic, crushed
1/2 stick butter
1 cup freshly cut corn kernels
1 tablespoon fresh rosemary needles, finely chopped
1 tablespoon sugar, plus more if needed
Salt and freshly ground black pepper
20 large (size 16-20) shrimp, peeled and deveined with tail on
4 slices lemon, for garnish

Steps:

  • For the grits: Combine 4 cups water, the cream, Worcestershire sauce, hot sauce and salt, and bring to a boil. In a medium bowl combine the grits, onion powder, garlic powder and pepper. Add the dry ingredients to the boiling liquid, whisking vigorously. Lower the heat to a simmer and cook for 45 minutes. Whisk regularly, every 3 to 5 minutes, so the grits do not stick and burn.
  • Remove from the heat and add the butter, whisking until it's completely incorporated into the grits.
  • For the BBQ sauce: Combine the oil and butter and melt over medium heat. Add the paprika, rosemary, oregano, salt, black pepper and chipotle, and bring to simmer for 15 minutes. Add the garlic and simmer 5 minutes, not letting the garlic brown. Remove from the heat and add the lemon juice. Strain and discard the solids (they will burn if you cook the shrimp with them).
  • For the corn: Melt the butter in a medium saute pan and add the corn. Add the sugar and some salt and pepper and cook until the corn is bright yellow and just cooked through.
  • Pour the BBQ sauce in a medium heavy-bottomed saucepan and add the shrimp. Cook, stirring regularly until firm to the touch, 3 to 4 minutes.
  • Divide the grits among four serving bowls and add 5 shrimp per bowl. Drizzle some BBQ sauce over the grits and sprinkle some corn on top. Garnish each bowl with a slice of lemon and then serve.

LOUISIANA BBQ SHRIMP



Louisiana BBQ Shrimp image

Make and share this Louisiana BBQ Shrimp recipe from Food.com.

Provided by Brookelynne26

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

8 tablespoons unsalted butter
1/2 onion, diced
4 garlic cloves, smashed and minced
3 tablespoons chopped fresh parsley, divided
2 bay leaves
2 lemons, cut in half
1 cup dark beer
1/4 cup Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons crushed red pepper flakes
2 lbs large shrimp, peeled and tails left on
salt and black pepper

Steps:

  • Heat the butter in a large cast iron skillet over medium heat until sizzling hot. Add the onion, garlic, 1 tablespoon parsley, and bay leaves and cook and stir until the garlic is aromatic, about 1 minute. Squeeze the juice from the lemons into the skillet, reserving 2 of the squeezed halves. Add the beer, worcestershire, hot sauce, and red pepper flakes and stir to mix. Thinly slice the reserved lemon halves and add to the skillet. Bring the mixture to a low boil and simmer for 3 to 4 minutes.
  • Season the shrimp all over with salt and pepper and add to the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 4 or 5 minutes. Remove and discard the bay leaves. Season with salt and pepper if needed and sprinkle with the remaining 2 tablespoons parsley.

Nutrition Facts : Calories 425, Fat 25.5, SaturatedFat 14.9, Cholesterol 347.6, Sodium 1526.6, Carbohydrate 13, Fiber 1.3, Sugar 3.3, Protein 32.3

LOUISIANA BBQ SHRIMP RECIPE - (4.2/5)



Louisiana BBQ Shrimp Recipe - (4.2/5) image

Provided by XrayKim

Number Of Ingredients 10

1 stick unsalted butter, cut into small pieces
3 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1/4 1 fresh lemon juice (from 1 lemon), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 tablespoon cream, optional
1 1/2 teaspoons hot sauce, such as Tabasco
1 30) to 30) medium to large shrimp, peeled
1/2 teaspoon coarse salt
to ground pepper, to taste

Steps:

  • Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Season shrimp with salt and pepper. Add 1 tablespoon butter and when it is melted and foamy add the shrimp and fry until the edges are crispy and golden brown. Transfer shrimp to a bowl. To the same pan, add garlic, rosemary, lemon juice and rinds to pan. Stir in Worcestershire and bring to a simmer. Cook for 10 minutes. Remove the pan from the heat and strain out the solids. Return the strained sauce to the pan and add the remaining 7 tablespoons butter one at a time under low heat, stirring to incorporate until they are all melted. Add cream at this point, if using, along with hot sauce. Add shrimp back to pan and to heat through. Serve with baguette or rice.

DAVID'S LOUISIANA BBQ SHRIMP



David's Louisiana BBQ Shrimp image

Ahhh Cajun BBQ shrimp. Probably one of the finest bad but best tasting savory things you can put in your mouth, a true treat! BBQ shrimp aren't cooked on a grill, they are broiled in the oven or simmered on the stovetop. This recipe is very easy to make, try it and experiment with the amounts of seasoning to find what you like...

Provided by David Kuhlmann

Categories     Other Side Dishes

Time 15m

Number Of Ingredients 13

1 lb extra large shrimp uncooked heads on (can buy online fresh frozen i buy from www.cajungrocer.com) can use headless shrimp but head on is so much better. buy sizes 21/25 or 26/30
1/2 stick butter, cold
3/4 c olive oil
3-4 dash(es) worcestershire sauce
1-2 dash(es) liquid smoke flavoring
6-8 clove garlic large cloves sliced and chopped fine
1-3 pinch red pepper or cayenne
2 pinch coarse sea salt
2 pinch tyme
2 pinch paprika
2 pinch rosemary
1 lemon sliced
1 loaf of french bread for dipping

Steps:

  • 1. The history of Louisiana BBQ Shrimp BBQ Shrimp is an iconic New Orleans dish. In New Orleans, BBQ Shrimp isn't about slathering grilled or fried shrimp in a ton of BBQ sauce. Rather, it is a shrimp dish delicately prepared in a rich butter sauce flavored with Worcestershire and white wine and eaten with dripping dipped French bread. You can find iterations at various restaurants and in homes across the city, but the original recipe comes from an Uptown restaurant, Pascal's Manale. In the mid-1950s, the local Italian restaurant Pascal's Manale, opened in 1913 on Napoleon Ave, invented the New Orleans BBQ shrimp recipe. The story goes that one of the restaurant's regulars, Vincent Sutro, had just returned from a business trip to Chicago, and he began explaining a delicious dish he had there to chef Jake Radosta. He knew it had something to do with shrimp, butter and a lot of pepper, and he asked Radosta if he could try to make it. Radosta did his best to recreate the dish based on the customer's description. What he presented to Sutro ended up being not what Sutro had tasted in Chicago, but he remarked instead that it was even better. The restaurant put the dish on the menu, where it's been ever since. From there, New Orleans BBQ Shrimp eventually became a staple of the city's cuisine.
  • 2. Preheat oven to 350. While heating preparing the shrimp and other ingredients
  • 3. Melt butter and mix with olive oil, worcestershire sauce, liquid smoke, garlic and all seasonings together. If you like you can add a half a cup of white wine. I don't care for it but some people do and it was in the original recipe from Pascal's.
  • 4. Place shrimp in a baking dish, then pour the liquid mixture over the shrimp. Spread around the lemon slices around over the shrimp. If you must headless shrimp is ok but at least use shell on shrimp. There is a deep rich flavor from the fat in the head of the shrimp that can't be duplicated. It's really worth the effort to order some head on large or extra large shrimp for this dish. You can also cook this stovetop in a large skillet if you prefer. I just find it easier to do in the oven.
  • 5. Put in oven along with french bread, for about 5-8 minutes. Do NOT over cook the shrimp! If you do they will be hard to peel, chewy and in my opinion very nasty and ruined. The finished shrimp should look like the plump beautiful cooked shrimp, not the other picture of the wrinkled shriveled up ones. Make sure you suck the heads after removing from the body. Trust me it's to die for! Of course they aren't actually ruined or nasty I just prefer my seafood to that just cooked point but not raw or rare.

Tips:

  • Use fresh, large shrimp for the best flavor and texture.
  • Peel and devein the shrimp before cooking to remove any grit or impurities.
  • Marinate the shrimp in a flavorful mixture of spices and herbs before cooking to enhance their taste.
  • Cook the shrimp over medium heat until they are just opaque and cooked through. Overcooking will make them tough and rubbery.
  • Serve the shrimp immediately with your favorite dipping sauce or as part of a main dish.

Conclusion:

Louisiana BBQ shrimp is a delicious and easy-to-make dish that is perfect for any occasion. With its bold flavors and succulent shrimp, this dish is sure to be a hit with your friends and family. So next time you're looking for a tasty and satisfying meal, give Louisiana BBQ shrimp a try!

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