Best 3 Nawlins Bbq Shrimp Recipes

N'awlins BBQ Shrimp Recipe - (4.6/5) image

Provided by lazyhomecook

Number Of Ingredients 13

Seasoning Mix:
2-3 dozen large shrimp, peeled and deveined
1 stick, plus 5T unsalted butter, reserved
1 1/2 t minced garlic
1 t Worchestershire sauce
1/3 cup beer, room temperature
Fistful of cilantro, chopped
Thick-sliced French bread
1 t cayenne pepper
1 t freshly ground black pepper
1/2 t kosher salt
1/2 t crushed red pepper
1/2 t dried thyme

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 image

Provided by Gloria 15x

Categories < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 16

25 large shrimp, peeled and deveined
6 tablespoons butter
3 tablespoons olive oil
3 tablespoons chili sauce
1 1/2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 garlic cloves
1 teaspoon minced parsley
3/4 teaspoon liquid smoke
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon Tabasco sauce
salt
black pepper
cayenne pepper

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

King's Fish House BBQ Shrimp Recipe - (4.2/5) image

Provided by á-170456

Number Of Ingredients 34

BARBECUE SPICE:
2 teaspoons salt
1 teaspoon paprika
1 teaspoon dried thyme
1/8 teaspoon allspice
1 teaspoon freshly-ground white pepper
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon chili powder plus
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
3/4 cup brown sugar - (packed)
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dry mustard
HERB BUTTER:
1/2 cup softened butter - (1 stick)
2 tablespoons chopped parsley
3/4 teaspoon fresh thyme
1/2 teaspoon fresh tarragon
SHRIMP:
10 large shrimp - (to 12)
1/4 cup Barbecue Spice (listed above)
3 tablespoons olive oil
2 teaspoons chopped garlic
1 1/2 ounces Sherry
1 1/2 ounces apple cider vinegar
1/2 cup tomato juice
1 plum tomato chopped
Juice of 1/2 lemon
3 tablespoons chopped green onions
2 tablespoons Herb Butter (listed above)
2 sourdough baguettes halves, and cut into 6" pieces

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.