NEW ORLEANS BARBECUE RECIPES

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BARBECUE SHRIMP RECIPE - FOOD.COM



Barbecue Shrimp Recipe - Food.com image

Very easy and one of my favorite shrimp recipes. Makes enough for 2 moderate appetites. My husband could eat the entire thing by himself, so servings depend on your cooking audience. The recipe refers to this as an appetizer, but that just seems downright silly to me. Make sure you serve this with hot bread to soak up the sauce.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 9

1 1/4 lbs fresh jumbo shrimp, unpeeled
1/2 cup unsalted butter, sliced
1/4 cup Worcestershire sauce
3 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon creole seasoning (I use Tony Chachere's)
1 tablespoon fresh coarse ground black pepper
1 lemon, cut into 4 wedges
hot French bread

Steps:

  • Add all ingredients to an oven-proof skillet; stir to combine.
  • Bake at 450° for 10 minutes or until shrimp turn pink.
  • Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.

Nutrition Facts : Calories 760, FatContent 51.2, SaturatedFatContent 30.1, CholesterolContent 553.3, SodiumContent 767, CarbohydrateContent 19.9, FiberContent 3.5, SugarContent 3.9, ProteinContent 59.5

SHREDDED BARBECUE CHICKEN OVER GRITS RECIPE: HOW TO MAK…



Shredded Barbecue Chicken over Grits Recipe: How to Mak… image

There’s nothing like juicy meat served over creamy grits. And the pumpkin in these grits makes them taste like a spicy, comforting bowl of fall flavors. Your family will come running to the table for this one. —Erin Renouf Mylroie, Santa Clara, Utah

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken breasts
1/4 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
1 cup hickory smoke-flavored barbecue sauce
1/4 cup molasses
1 tablespoon ground ancho chile pepper
1/2 teaspoon ground cinnamon
2-1/4 cups water
1 cup quick-cooking grits
1 cup canned pumpkin
3/4 cup shredded pepper jack cheese
1 medium tomato, seeded and chopped
6 tablespoons reduced-fat sour cream
2 green onions, chopped
2 tablespoons minced fresh cilantro

Steps:

  • Sprinkle chicken with pepper; place in a large nonstick skillet., In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chile pepper and cinnamon; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in chicken reads 165°, 20-25 minutes. Shred meat with 2 forks and return to the skillet., Meanwhile, in a large saucepan, bring water and remaining broth to a boil. Slowly stir in grits and pumpkin. Reduce heat; cook and stir until thickened, 5-7 minutes. Stir in cheese until melted., Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture. Serve with tomato, sour cream, green onions and cilantro.

Nutrition Facts : Calories 345 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 718mg sodium, CarbohydrateContent 42g carbohydrate (17g sugars, FiberContent 4g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 lean meat

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