Quick and Easy Grilled Shrimp with Garlic Butter | Inihaw na Hipon
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How to make New Orleans-style Barbecue Shrimp
Food Writer Ann Maloney walks us through how to make Mr. B's Bistro recipe for New Orleans-style barbecue shrimp.
Think you have a great shrimp recipe? Enter our 2018 Win Your Weight in Shrimp Contest presented by Rouses Markets. Find all of the details at NOLA.com/shrimp. Deadline: May 28.
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For more Mr. B's Bistro recipes, visit Mr.BsBistro.com. (If you don’t have jumbo shrimp, just increase the number of shrimp added to the pot.)
New Orleans Barbecue Shrimp
4 appetizer portions or 2 entrees
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1-1/14 to 1-1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment
In large skillet combine shrimp, lemon juice, black peppers, Creole seasoning, garlic and Worcestershire. Cook over moderately high heat, tossing and moving shrimp until they turn pink, about 1 minute on each side.
Reduce heat to moderate and stir in butter, few cubes at a time, stirring constantly, but gently, and adding more only when butter is melted.
Remove skillet from heat. Place shrimp in a bowl and pour sauce over top.
Serve with crispy French bread for dipping.
New Orleans BBQ Shrimp - Mr B's Way
A very similar rendition of Mr Bs Bistro, New Orleans LA BBQ shrimp.
Rinse 8-10 Colossal size whole unprocessed shrimp.
Clean heads with toothpick as indicated in video if desired, or leave it behind...... its fat and can add additional flavor to the dish.
Remove digestive track with toothpick as indicated in video, or leave it behind............ some do, it dont add any additional positive flavor to the dish however.
Set shrimp aside.
Prepare BBQ sauce by mixing the following into a mixing bowl/cup:
1/3 Cup Worcestershire sauce
One(1) Tsp fresh cracked black pepper
One(1) Tsp ground pepper
3/4 lemon squeezed
One(1) Tsp Cajun/Creole seasoning
One(1) Tsp minced Garlic
One(1) Tsp Louisiana style hot sauce
1/4 Tsp dried Thyme (optional)
1/4 Tsp dried Rosemary (optional)
Stir contents up, set aside.
Chunk up 1 1/4 sticks unsalted butter, set aside.
In large skillet , add a few splashes of olive oil and heat over medium-high heat.
Lay the shrimp into the skillet.
Pour the prepared BBQ sauce into the skillet. Wash the BBQ mixing bowl out with about one(1)Tbsp. water and pour into the skillet.
Lay in 1/4 of the left over lemon (quartered).
Allow shrimp to cook about one minute, shaking the skillet often to keep the shrimp moving around the skillet.
After one minute, turn the shrimp over , continuing to shake the skillet and allow shrimp to cook about one more minute.
Reduce heat and add in 1/3 of the chunked up butter. Shake and swirl the butter until melted, tossing and turning the shrimp while shaking the skillet.
Add another 1/3 of the butter once the first 1/3 has emulsified.
Repeat process of tossing, turning and shaking skillet until second 1/3 of butter has melted.
Add last 1/3 of the butter, allow to emulsify.
Control heat by lifting skillet off the stove top if necessary. If butter begins bubbling to much because of to much heat, it may break and become greasy.
Once all butter is emulsified, remove skillet from heat.
Place shrimp's into a plate, pour over sauce, sprinkle a little more pepper and some parsley on top.
Serve with toasted bread of choice.
Best ever BBQ Shrimp | SAM THE COOKING GUY
But no BBQ needed.
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OVEN-BAKED BBQ SHRIMP NEW ORLEANS STYLE
OVEN-BAKED BBQ SHRIMP NEW ORLEANS STYLE
4 pounds thawed LARGE or JUMBO SHRIMP, deveined, shell-on
2 cups melted BUTTER
1/4 cup WORCESTERSHIRE SAUCE
1/4 cup FRESH LEMON JUICE
2 generous Tablespoons BLACK PEPPER
2 teaspoons SALT
2 dashes or more of HOT SAUCE (I use Louisiana Hot Sauce)
2 generous teaspoons chopped or minced GARLIC
2 thinly sliced LEMONS
In a 9 x 13 baking dish pour all the ingredients except the shrimp and lemon slices. Stir to mix. Layer half the thawed shrimp in the mixture then place 4 slices of lemon. Layer the other half the shrimp and place 4 slices of lemon on top. Bake at 400 degrees F for 20 minutes stirring and tossing the shrimp half way through baking. Serve in a bowl with lots of the buttery broth. Make sure to have plenty of french bread for dunking into the broth and enjoying!!