BEST SHRIMP IN NEW ORLEANS RECIPES
THE VERY BEST NEW ORLEANS SHRIMP RECIPE - FOOD.COM
Absolutely the very best! Make sure you double this recipe. Everyone loves the dipping sauce! A friend gave it to me years ago, it was from Gourmet magazine.
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2-4 appetizer servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 921, FatContent 77.9, SaturatedFatContent 48.2, CholesterolContent 640, SodiumContent 1320.3, CarbohydrateContent 4.3, FiberContent 0.9, SugarContent 0.7, ProteinContent 49.9
NEW ORLEANS STYLE BBQ SHRIMP | JUST A PINCH RECIPES
These shrimp are a classic New Orleans tradition and they're fantastic. The buttery sauce is full of spices. It's slightly tangy from the fresh lemons infused in the baking process. Soaking up the flavorful sauce with French bread is so tasty. Easy to make, the shrimp are baked to perfection. This shrimp recipe does not disappoint.
Provided by cheryl clark @shoileygal
Categories Other Main Dishes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400F.
- In a large ovenproof skillet over low heat, melt the butter with the olive oil.
- Add the Worcestershire sauce and garlic.
- Add salt, black and cayenne peppers, bay leaf, thyme, rosemary, oregano, hot sauce, and lemon slices.
- Add the shrimp. Stir to coat well with the sauce. Place in the oven and bake.
- Baste with the sauce, occasionally, for 20 minutes or until the shrimp are pink and the tails are slightly curved.
- Remove the skillet from the oven. Remove the bay leaf from the sauce.
- Spoon the shrimp and sauce into bowls. Serve with crusty baguettes or hot French bread for dipping in the sauce.
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