Best 3 New Orleans Barbecued Shrimp Recipes
## New Orleans Barbecued Shrimp: A Taste of Louisiana Delicacy
New Orleans Barbecued Shrimp is a classic dish that embodies the vibrant culinary spirit of Louisiana. This tantalizing appetizer or main course features succulent shrimp coated in a rich, flavorful sauce made with butter, garlic, lemon juice, Creole seasoning, and a hint of cayenne pepper. The shrimp are typically grilled or sautéed until they are perfectly cooked, resulting in a tender and juicy texture. This iconic dish is often served with crusty French bread for dipping, allowing you to savor every drop of the savory sauce. In this article, we will explore two delectable recipes for New Orleans Barbecued Shrimp, each offering a unique twist on this beloved dish. The first recipe presents a traditional approach using a skillet, while the second recipe introduces a modern twist by utilizing an air fryer. Whether you prefer a classic or a healthier alternative, these recipes will guide you in creating this New Orleans delicacy in the comfort of your own kitchen.
NEW ORLEANS BARBECUED SHRIMP APPETIZER
There are so many variations of this recipe. Supposedly, the Italian restaurant, Pascale Manalli's, in New Orleans, were the originators of "Barbecued Shrimp," which really have nothing to do with barbecue sauce, or a barbecue pit. Basically, it is unpeeled shrimp, with the heads still on, sauteed or baked in either a spicy butter herb sauce, or an olive oil based sauce. It's messy, so have lots of napkins, but one of the most delicious ways of preparing shrimp that there is. Here is my version of the recipe. Bon appetite! :)
Provided by Irishcolleen
Categories < 30 Mins
Time 28m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Rinse and pat dry shrimp. Place in pie plate in single layer. Melt butter on medium heat. Add rosemary, oregano, thyme, garlic, cajun seasoning, cayenne pepper and beer. Simmer on low for about 7 minutes so that herbs and seasoning can flavor butter. Pour over shrimp. Bake in oven until shrimp turn pink. DO NOT OVERCOOK! Mix together lemon juice and worchestershire sauce and pour over shrimp. Garnish with chopped parsley. Serve in shallow soup plate with crusty french bread to sop up the sauce with.
Nutrition Facts : Calories 1065.7, Fat 95.2, SaturatedFat 59, Cholesterol 499.4, Sodium 433.2, Carbohydrate 15.3, Fiber 1.3, Sugar 3, Protein 36.3
NEW ORLEANS BARBECUED SHRIMP
I NEVER thought I'd say this but this recipe is better than mine. It comes from Dickie Brennan's Palace Cafe cookbook. Leave the shrimp out, and you have a great New Orleans barbecue sauce recipe. At Palace Cafe, they toss fried oysters in this sauce and serve on French bread to make the best poboy you've ever imagined! Either serve the shrimp with the shells on at the table and give everyone bibs and paper towels, or peel them before serving. We serve them with the shells on! However they are served they must be served with loads of French bread, warmed, and thickly sliced.
Provided by Penny Stettinius
Categories Creole
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Saute the garlic lightly in the butter in a medium saute pan.
- Add the shrimp and cook for 1 minute on each side.
- Increase the heat to high and add Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, and cracked pepper.
- Add the beer and stir to deglaze the saute pan.
- Cook until reduced by 1/2.
- Reduce the heeat to medium and add the butter, one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon.
- Stir in the rosemary.
- Ladle into bowls.
- Serve with French bread to sop up the sauce.
Nutrition Facts : Calories 1111.2, Fat 100.3, SaturatedFat 62.3, Cholesterol 545.3, Sodium 2587.9, Carbohydrate 15.1, Fiber 0.8, Sugar 3.4, Protein 32.9
NEW ORLEANS BARBECUED SHRIMP
Provided by Molly O'Neill
Categories dinner, appetizer, main course
Time 3h10m
Yield Six appetizer servings or four main-course servings
Number Of Ingredients 7
Steps:
- Combine the black pepper, cayenne, African bird pepper or Tabasco sauce, lemon juice, olive oil and rosemary in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate for 3 hours.
- Start a charcoal fire. Grill the shrimp in the shell until they turn bright pink, about 3 minutes per side. Serve as an appetizer or main course.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 1 gram, Sodium 862 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use fresh shrimp. Fresh shrimp will have a more plump and firm texture, and will cook more evenly.
- Clean the shrimp properly. Be sure to remove the heads, shells, and tails from the shrimp before cooking.
- Use a flavorful marinade. The marinade will help to infuse the shrimp with flavor and keep them moist during cooking.
- Cook the shrimp over medium heat. Cooking the shrimp over medium heat will help to prevent them from overcooking and becoming tough.
- Do not overcrowd the pan. Overcrowding the pan will prevent the shrimp from cooking evenly.
- Serve the shrimp immediately. New Orleans barbecued shrimp is best served immediately after cooking, while the shrimp are still hot and juicy.
Conclusion:
New Orleans barbecued shrimp is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful marinade and juicy shrimp, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting recipe to try, give New Orleans barbecued shrimp a try. You won't be disappointed!
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