NEW ORLEANS BBQ SHRIMP RECIPE RECIPES

Name: New Orleans-Style Barbecued Shrimp
Cook time: 15 min
Total time: 35 min
Yield: 2 to 4 Servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 large shallot, mincedu00A0; 3 cloves garlic, peeled and choppedu00A0; 1/2 large lemon, sliced crosswise into five 1/4-inch-thick rounds; 1 pound shell-on, deveined large shrimp; 1 teaspoon sweet paprikau00A0; 1/4 teaspoon ground dried thyme (see Cook's Note); 1/2 teaspoon coarsely ground black pepperu00A0; 1/2 teaspoon kosher saltu00A0; 3 tablespoons Worcestershire sauceu00A0; 4 tablespoons unsalted butter, at room temperature and cut into small cubesu00A0; Crusty bread, for dippingu00A0

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NEW ORLEANS-STYLE BARBECUED SHRIMP RECIPE | GIADA DE ...

New Orleans-Style Barbecued Shrimp Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 35 minutes

Cook Time 15 minutes

Yield 2 to 4 Servings

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 large shallot, minced
3 cloves garlic, peeled and chopped
1/2 large lemon, sliced crosswise into five 1/4-inch-thick rounds
1 pound shell-on, deveined large shrimp
1 teaspoon sweet paprika
1/4 teaspoon ground dried thyme (see Cook's Note)
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
3 tablespoons Worcestershire sauce
4 tablespoons unsalted butter, at room temperature and cut into small cubes
Crusty bread, for dipping

Steps:

Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.

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