Best 9 Real New Orleans Style Bbq Shrimp Recipes

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NEW ORLEANS-INSPIRED BBQ SHRIMP



New Orleans-Inspired BBQ Shrimp image

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

1 teaspoon paprika
1 teaspoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon sugar
¾ teaspoon salt
2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen
6 tablespoons unsalted butter
3 large cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice, from 1 lemon
2 tablespoons water
3 scallions, dark green parts, thinly sliced

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

NEW ORLEANS-STYLE BARBECUED SHRIMP



New Orleans-Style Barbecued Shrimp image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 2 to 4 Servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 large shallot, minced
3 cloves garlic, peeled and chopped
1/2 large lemon, sliced crosswise into five 1/4-inch-thick rounds
1 pound shell-on, deveined large shrimp
1 teaspoon sweet paprika
1/4 teaspoon ground dried thyme (see Cook's Note)
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
3 tablespoons Worcestershire sauce
4 tablespoons unsalted butter, at room temperature and cut into small cubes
Crusty bread, for dipping

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.

REAL NEW ORLEANS STYLE BBQ SHRIMP



Real New Orleans Style BBQ Shrimp image

This is one of my husband's favorite dishes. It isn't exactly healthy, but it is fabulous. It is a common dish in Louisiana. This recipe feeds a lot of people. You can cut it in half for a family dinner.

Provided by Melissa S.

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 8

Number Of Ingredients 11

5 pounds medium shrimp, with shells
2 pounds butter
1 medium sweet onion, minced
8 cloves garlic, minced
2 stalks celery, diced
¼ cup chopped fresh parsley
2 tablespoons Creole seasoning
2 tablespoons dried rosemary
ground black pepper to taste
½ cup Worcestershire sauce
2 teaspoons fresh lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Arrange the shrimp in a single layer in as many baking dishes as you need. Set aside.
  • Melt 1/2 cup of butter in a large skillet over medium heat. Add the onion, garlic, celery, parsley, Creole seasoning and rosemary. Cook and stir for a few minutes, until onion is tender. Add the rest of the butter and cook until melted over low heat. Stir in the pepper, Worcestershire sauce and lemon juice. Pour this mixture over the shrimp so that the shrimp are completely submerged.
  • Bake in the preheated oven until shrimp are pink, 15 to 20 minutes.

Nutrition Facts : Calories 1148.3 calories, Carbohydrate 10.2 g, Cholesterol 675.3 mg, Fat 97.2 g, Fiber 1.1 g, Protein 59.3 g, SaturatedFat 59.3 g, Sodium 1606.4 mg, Sugar 2.6 g

NEW ORLEANS FAMOUS BARBECUED SHRIMP



New Orleans Famous Barbecued Shrimp image

Spicy, Spicy shrimp dish, the best I've ever eaten. From "The Frugal Gourmet". Get your napkins ready...

Provided by papergoddess

Categories     Cajun

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

3 slices bacon, diced
1/2 lb butter or 1/2 lb margarine
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon fresh ground black pepper
1/2 teaspoon oregano
2 garlic cloves, crushed
2 tablespoons crab boil seasoning
1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot sauce
1 1/2 lbs large shrimp, in the shell

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!

Nutrition Facts : Calories 378.2, Fat 34, SaturatedFat 20.2, Cholesterol 227.3, Sodium 1017.5, Carbohydrate 2.3, Fiber 0.5, Sugar 0.1, Protein 16.7

THE BEST NEW ORLEANS BBQ SHRIMP. EVER.



The Best New Orleans BBQ Shrimp. Ever. image

I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun!

Provided by CptShane

Categories     Cajun

Time 43m

Yield 4-8 serving(s)

Number Of Ingredients 13

2 lbs shrimp, whole, fresh (heads AND tails attached)
1/2 large yellow onion, diced
4 garlic cloves, smashed
1 cup butter, cut into small pieces
4 tablespoons olive oil
4 dashes Worcestershire sauce
1 (12 ounce) bottle beer, Abita Amber Ale
1 large lemon (juice and zest)
2 teaspoons garlic powder
2 teaspoons crab boil (I like Zatarain's)
fresh cracked pepper
coarse sea salt
cayenne pepper (optional)

Steps:

  • Put the shrimp in one layer in a shallow baking dish that can go in the broiler and sprinkle lightly with coarse sea salt.
  • Dice the onion up and smash the garlic really well with the flat side of a big knife. Don't cut up the garlic, just smash it.
  • Heat the olive oil in a saucepan and saute the onions until they're translucent.
  • Add the smashed garlic, lemon zest, and the butter to the saucepan. Stir it up.
  • Once the butter has melted, add all the seasonings - garlic powder, crab boil, LOTS of cracked pepper (I don't know my exact measurement but I'd say probably 30 "cracks" of the pepper cracker), and 4 big slugs from the Worchestershire sauce bottle. Keep stirring.
  • Taste to see if it's spicy enough for you, and if it isn't, add some cayenne - there's cayenne in the crab boil, but some people like a higher level of spiciness than the crab boil can provide.
  • Dump in 2 more tablespoons of olive oil and the juice of the lemon while continuously stirring.
  • Add half of the beer (keep stirring!) and drink the rest (while stirring.) Once all the foam from the beer is gone and it's bubbling again it's ready.
  • Pour the sauce over the shrimp in the baking dish, stir it around, and put it in the broiler.
  • Broil for 8 minutes and then stir it up and broil for 5 more minutes (longer if your shrimp are super gigantic) until the shrimp look done (nice and pink) and you have some good brown crusties on top. The shallower your dish is the better it will be - you want the sauce to almost just barely-ish not cover the shrimp so the little bit of exposed surface browns.
  • Let it rest for 10 minutes before eating. Serve in a bowl with tons of sauce and hot french bread for dipping!

NEW ORLEANS BARBEQUE SHRIMP



New Orleans Barbeque Shrimp image

A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest.

Provided by Rachel K

Categories     Seafood     Shellfish     Shrimp

Time 20m

Yield 4

Number Of Ingredients 13

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon cayenne pepper
⅓ teaspoon paprika
½ cup butter
4 cloves garlic, minced
¼ cup beer, room temperature
1 tablespoon Worcestershire sauce
1 pound medium shrimp - peeled and deveined
salt to taste

Steps:

  • In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
  • Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.8 g, Cholesterol 233.5 mg, Fat 25.1 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 15 g, Sodium 375 mg, Sugar 0.9 g

NEW ORLEANS BBQ SHRIMP RECIPE BY TASTY



New Orleans BBQ Shrimp Recipe by Tasty image

Here's what you need: butter, olive oil, worcestershire sauce, garlic, bay leaves, creole seasoning, oregano, paprika, black pepper, cayenne pepper, green onions, lemon juice, lemon, large fresh shrimp

Provided by Christin Mahlrig

Categories     Sides

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 ½ sticks butter
¼ cup olive oil
¼ cup worcestershire sauce
6 cloves garlic, minced
2 bay leaves
1 tablespoon creole seasoning
1 teaspoon oregano
1 ½ teaspoons paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper
3 green onions, sliced
2 tablespoons lemon juice
1 lemon, sliced
2 lb large fresh shrimp, unpeeled

Steps:

  • Preheat the oven to 350°F.
  • Combine all ingredients EXCEPT shrimp in a medium saucepan and bring to a simmer. Remove from heat. Salt to taste.
  • Place shrimp in a 9X13-inch baking dish. Then, pour butter mixture over shrimp.
  • Bake 15 to 20 minutes, stirring once.
  • Serve with toasted French bread.

Nutrition Facts : Calories 392 calories, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 47 grams, Sugar 2 grams

NEW ORLEANS-STYLE BBQ SHRIMP



New Orleans-Style BBQ Shrimp image

Provided by Rob Bechtold

Categories     Shrimp

Yield Serves 4 as an appetizer

Number Of Ingredients 12

1 tablespoon unsalted butter
1 teaspoon finely chopped garlic
1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on
3 tablespoons Worcestershire sauce
1 tablespoon Crystal hot sauce
Juice of 1 lemon
2 teaspoons Creole seasoning
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon cracked black pepper
1 cup Abita or other amber beer
1 teaspoon minced rosemary leaves
1 loaf French bread, thickly sliced on the diagonal and warmed

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.

NEW ORLEANS-STYLE BARBECUE SHRIMP



New Orleans-Style Barbecue Shrimp image

Make them feel as if they're in the middle of the French Quarter with delicious New Orleans-Style Barbecue Shrimp. Five simple ingredients are all you need for this flavorful New Orleans-Style Barbecue Shrimp recipe.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 6 servings

Number Of Ingredients 5

1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 tsp. Cajun seasoning
1 tsp. LEA & PERRINS Worcestershire Sauce
2 cloves garlic, minced
1 lb. fresh or thawed frozen uncooked cleaned large shrimp

Steps:

  • Heat broiler.
  • Cover rimmed baking sheet with foil; spray with cooking spray.
  • Mix all ingredients except shrimp until blended. Add to shrimp in large bowl; mix lightly.
  • Spread shrimp onto prepared baking sheet.
  • Broil, 5 inches from heat, 4 to 5 min. or until shrimp turn pink.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 10 g

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