Best 20 New Orleans Shrimp Recipes

NEW ORLEANS-STYLE SHRIMP AND RICE

Steps:

• Melt butter in a large Dutch oven over medium heat. Add flour, and stir until light brown, 3 to 4 minutes. Add bell peppers, onion, and celery; cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes, broth, parsley, spices, salt, and hot sauce.
• Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, and cook until pink and cooked through, 3 to 5 minutes.
• Sprinkle shrimp with parsley, and serve over rice.

NEW ORLEANS BARBEQUE SHRIMP

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.

CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP

Steps:

• Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
• Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
• Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
• Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
• Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
• Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
• Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.

REAL NEW ORLEANS STYLE BBQ SHRIMP

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.

NEW ORLEANS VOODOO SHRIMP

Steps:

• Mix marinade ingredients, place shrimp in marinade and let stand 1 hour.
• Meanwhile, mix VooDoo sauce ingredients.
• Grill or saute shrimp until done and serve with VooDoo Sauce.

SHRIMP MOLD (NEW ORLEANS STYLE)

Steps:

• Bring soup to boil.
• Dissolve gelatin in shrimp liquid.
• Add soup to cream cheese and blend until smooth.
• Add gelatin to soup- mix and add vegetables and mayonnaise.
• Add seasonings and salt to taste.
• Pour in greased mold.
• Cover with Saran Wrap and chill at least 4 hours before serving.
• (Preferably overnight).

NEW ORLEANS SHRIMP CREOLE

Steps:

• In a large skillet, saute onions, green pepper and celery in 5 tablespoons butter until tender. Add the tomatoes, tomato sauce, picante sauce and parsley. , In a large saucepan, melt the remaining butter; stir in flour until smooth. Gradually add the broth, salt, pepper and bay leaves. Stir into the vegetable mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the shrimp, mushrooms, olives and green onions. Cover and cook 10 minutes longer or until heated through. Discard bay leaves. Serve over rice.

NEW ORLEANS CORN & SHRIMP SOUP

Steps:

• Rinse shrimp in cool water then peel and save shells.
• In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
• Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
• Strain the stock into a bowl, discard shells and onion and set aside.
• In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
• Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
• Remove the mixture from the dutch oven and separate into 2 equal portions.
• Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
• Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
• Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
• Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
• As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
• Next add the reserved whole shrimp (the unshredded portion), mixing well.
• Cover the dutch oven and cook on low heat for about 20 minutes.
• Place in serving bowls and garnish with cilantro.

QUICK & EASY NEW ORLEANS SHRIMP

Steps:

• In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.

NEW ORLEANS-STYLE BBQ SHRIMP

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Heat olive oil, butter, garlic, bay leaves, and thyme in a large ovenproof skillet over medium heat until butter melts and garlic and herbs are fragrant, about 5 minutes.
• 3. Toss shrimp, Worcestershire sauce, salt, paprika, and cayenne in a bowl. Add to skillet along with sherry and transfer to oven. Bake until shrimp curl and are pink, about 10 minutes. Transfer to a serving dish and serve with lemon wedges and bread.

NEW ORLEANS-STYLE SPICY SHRIMP

Steps:

• Preheat oven to 350°. In a microwave-safe bowl, combine the first 8 ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended., Divide shrimp and bay leaves between 2 ungreased 13x9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine., Bake, uncovered, 20-25 minutes or until shrimp turn pink, stirring halfway. Remove bay leaves. Serve with bread.

NEW ORLEANS-STYLE SHRIMP

Steps:

• Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
• Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
• Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
• Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.

NEW ORLEANS SHRIMP

Steps:

• Pour oil into a large, heavy skillet; place over medium high heat. Heat oil until hot, but not smoking. Reduce heat to low, and add onion, celery, and green pepper. If using diced hot peppers, stir in now. Saute until the onion is soft; be careful not to burn onion. Remove vegetables from skillet, and wipe out excess liquid with paper towel.
• Return pan to heat. Melt butter in pan: let bubble, but do not allow butter to burn. Sprinkle flour over butter, and stir with wire whisk. Whisk in salt and black pepper. Whisking constantly, brown flour mixture until dry; this should take about 3 to 5 minutes. Do not allow roux to burn.
• Slowly whisk in hot fish stock . Increase heat slightly. Gradually whisk in beer; keep whisking until gravy thickens. Stir in vegetables. If gravy is too thick, gradually stir in warm water to dilute.
• Stir shrimp into gravy. Cook until pink, about 2 to 3 minutes. Remove from heat, and serve.

THE VERY BEST NEW ORLEANS SHRIMP

Steps:

• Combine mix and store in glass jar, tightly sealed.
• In heavy skillet over high heat combine 4 oz.
• butter,garlic, worcestershire and seasoning mix.
• When butter is melted, add shrimp.
• Cook for 2 minutes, shaking pan back and forth.
• DON'T STIR!
• Add remaining butter, stock and beer.
• Cook for an additional 2 minutes, shaking the pan.
• Remove from heat.
• Serve immediately in bowl with lots of french bread to soak up the sauce.
• *Shaking the pan in a back and forth motion, along with the additional of the stock helps keep the sauce from separating and having an oil texture.
• Stirring doesn't do the same.

NEW ORLEANS SHRIMP CREOLE

Steps:

• In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
• With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
• Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
• Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
• Return bacon to pan.
• Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
• Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.

THE BEST NEW ORLEANS BBQ SHRIMP. EVER.

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-STYLE BBQ SHRIMP

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 BBQ CAJUN SHRIMP

Steps:

• Combine 3 tablespoons of the cajun spice and 1 tablespoon of the salt in a small bowl.
• Rub the shrimp with this mixture.
• Place the shrimp in a plastic baggie and refrigerate while you make the sauce.
• In a saucepan set over medium-high heat, melt the butter.
• Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned.
• Add the beer, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the pepper, rosemary and 2 teaspoons salt.
• Stir to mix.
• Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick.
• Remove from the heat, uncover, and cool to room temperature.
• Remove and discard the lemon slices and bay leaves.
• Pour 1 1/2 cups of the sauce over the shrimp.
• Toss to coat well.
• Cover and refrigerate the shrimp for 1 to 2 hours.
• Cover and refrigerate the remaining sauce separately and save for dipping.
• Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
• While the grill is heating, reheat the remaining sauce making sure that it doesn't burn.
• Remove the shrimp from the pan and discard the marinade.
• Grill the shrimp for 2 to 3 minutes per side, until the shells are pink.
• Don't overcook or they will get tough.
• Serve with the warm sauce for dipping.

NEW ORLEANS-STYLE BARBEQUED SHRIMP

Steps:

• Cook's Note: You can buy large, frozen tiger shrimp that have been deveined but are still in the shell. If you use these, thaw them according to the package directions. If using fresh shrimp, you can ask the person at the fish counter to devein them for you in the shell. You can also do this yourself: Using kitchen shears, cut the shell along the vein and pull the vein out with your fingers. Or, you can just skip the deveining process. The vein won't hurt you.
• Combine 3 tablespoons of the chili powder and 1 tablespoon of the salt in a small bowl. Rub the shrimp with this mixture, making sure you rub some into the open cut where the shrimp as been deveined (if applicable) to season the shrimp inside the shell. Place the shrimp in a shallow, non-reactive pan, cover with plastic wrap and refrigerate while you make the sauce.
• In a saucepan set over medium-high heat, melt the butter. Add the onion and garlic and cook for 3 to 5 minutes, until soft, but not browned. Add the ketchup, oil, brown sugar, Worcestershire sauce, lemon, lemon juice, bay leaves, oregano, thyme, and cayenne, as well as the remaining 2 tablespoons chili powder and 2 teaspoons salt. Stir to mix. Reduce the heat to a simmer, and cook, covered, stirring occasionally, for about 20 minutes, or until thick. Remove from the heat, uncover, and cool to room temperature. Remove and discard the lemon slices and bay leaves. Pour 1 1/2 cups of the sauce over the shrimp. Toss to coat well. Cover and refrigerate the shrimp for 1 to 2 hours. Cover and refrigerate the remaining sauce separately and save for dipping.
• Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
• While the grill is heating, reheat the remaining sauce in a small, covered saucepan over very low heat, it will only take a few minutes. Watch the sauce carefully so that it doesn't burn.
• Remove the shrimp from the pan and discard the marinade. Grill the shrimp for 2 to 3 minutes per side, until the shells are orangey-pink. To test for doneness, take a shrimp off the grill, remove the shell and cut the shrimp in half: The flesh should be white and firm throughout.
• Serve with the warm sauce for dipping, and a large bowl for the shells.

EMERIL'S SHRIMP AND AVOCADO SALAD WITH NEW ORLEANS-STYLE REMOULADE SAUCE AND BABY GREENS

Steps:

• Place lettuce in a large bowl; drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; drizzle with olive oil. and toss to combine.
• Divide lettuce evenly between 4 plates. Place avocado halves on top of lettuce and divide tomatoes evenly between each plate. Toss shrimp with remaining remoulade sauce and place on top of avocado. Garnish with scallions and serve immediately.