**A Taste of Louisiana: Embark on a Culinary Journey with Authentic BBQ Shrimp Recipes**
Get ready to tantalize your taste buds with the vibrant flavors of Louisiana's beloved BBQ shrimp. This iconic dish, steeped in the state's rich culinary heritage, promises an explosion of bold spices and succulent shrimp, leaving you craving more. Our comprehensive guide presents a collection of authentic BBQ shrimp recipes that capture the essence of this Louisiana classic. From the traditional to the contemporary, these recipes offer a diverse range of options to suit every palate. So, gather your ingredients, fire up the grill or stovetop, and embark on a culinary adventure that will transport you to the heart of Louisiana's vibrant food scene.
MR. JIM'S LOUISIANA BBQ SHRIMP
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
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
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
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
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)
Provided by XrayKim
Number Of Ingredients 10
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
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
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:
- Fresh Ingredients: Use the freshest shrimp possible for the best flavor and texture. Look for shrimp that are firm and have a slight briny smell.
- Proper Deveining: Make sure to devein the shrimp properly to remove the sand vein. This will ensure a cleaner and more enjoyable eating experience.
- Seasoning: Don't be afraid to experiment with different seasonings to create your own unique flavor profile. Cajun seasoning is a classic choice, but you can also try other blends such as Old Bay or Creole seasoning.
- Cooking Time: Be careful not to overcook the shrimp, as this will make them tough and rubbery. Cook the shrimp just until they turn pink and opaque, which should take about 2-3 minutes.
- Serving Suggestions: Louisiana BBQ shrimp can be served as an appetizer or main course. Serve them with rice, cornbread, or a salad for a complete meal.
Conclusion:
Louisiana BBQ shrimp is a delicious and easy-to-make dish that is perfect for any occasion. With its bold flavors and juicy shrimp, this dish is sure to be a hit with your friends and family. So next time you're looking for a quick and tasty meal, give Louisiana BBQ shrimp a try - you won't be disappointed!
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