Grilled New Orleans Style Shrimp Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED NEW ORLEANS-STYLE SHRIMP



Grilled New Orleans-Style Shrimp image

Categories     Shellfish     Picnic     Quick & Easy     Mardi Gras     Lemon     Shrimp     Spring     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 12

1 1/2 lb large shrimp (21 to 25 per lb)
2 tablespoons olive oil
3 medium garlic cloves, minced
3/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
2 teaspoons chili powder
2 teaspoons black pepper
4 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
Accompaniments: a baguette and lemon wedges
Special Equipment
7 (12-inch) wooden skewers

Steps:

  • Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
  • While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
  • Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.

NEW ORLEANS-STYLE SHRIMP



New Orleans-Style Shrimp image

This festive meal is packed with big, bold NOLA flavors. The key is using the shrimp shells to make a tasty Worcestershire-spiked broth-excellent for sopping up with toasted French bread!

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 8

24 large shrimp in the shell (about 1 1/2 pounds)
1 tablespoon Creole seasoning
6 tablespoons unsalted butter
2 bunches scallions, chopped
1/4 cup Worcestershire sauce
1 cup frozen corn kernels
1 large tomato or 2 plum tomatoes
Toasted French bread, for serving

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.

GRILLED NEW ORLEANS-STYLE SHRIMP



Grilled New Orleans-Style Shrimp image

Make and share this Grilled New Orleans-Style Shrimp recipe from Food.com.

Provided by Bev I Am

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs large shrimp (21 to 25 per lb)
2 tablespoons olive oil
3 garlic cloves, minced
3/4 teaspoon salt
6 tablespoons unsalted butter
2 teaspoons chili powder
2 teaspoons black pepper
4 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
7 wooden skewers (12-inch)
baguette
lemon wedge

Steps:

  • Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact.
  • Make an incision along length of back where shells are cut and devein, leaving shells in place.
  • (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.
  • While shrimp marinate, prepare grill for cooking.
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal.
  • Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
  • If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.
  • Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total.
  • Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.
  • Cooks' note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.
  • Makes 4 main-course servings.

Nutrition Facts : Calories 408, Fat 27.2, SaturatedFat 12.5, Cholesterol 305, Sodium 760.4, Carbohydrate 5.1, Fiber 0.8, Sugar 0.8, Protein 35.2

NEW ORLEANS-STYLE BARBECUED SHRIMP



New Orleans-Style Barbecued Shrimp image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 2 to 4 Servings

Number Of Ingredients 12

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.

NEW ORLEANS-STYLE BARBEQUED SHRIMP



New Orleans-Style Barbequed Shrimp image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 8 main course servings, or 12

Number Of Ingredients 17

4 pounds fresh or frozen large or extra-large shrimp (21 to 25 count/per pound), in the shell, see note
5 tablespoons chili powder
1 tablespoon salt, plus 2 teaspoons
16 tablespoons (2 sticks) unsalted butter
2 medium onions, peeled and finely chopped
6 cloves garlic, peeled and minced
1 cup ketchup
1 cup extra-virgin olive oil
5 tablespoons light brown sugar
1 cup Worcestershire sauce
1 lemon, sliced
3 tablespoons freshly squeezed lemon juice (from 1 lemon)
3 bay leaves
2 teaspoons dried oregano
2 teaspoons dried thyme leaves
1 teaspoon cayenne pepper
Several dashes Louisiana-style hot sauce

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.

NEW ORLEANS-STYLE BARBECUE SHRIMP



New Orleans-Style Barbecue Shrimp image

This is our adaptation of a recipe found, I believe, in Southern Living. It's an attempted copycat of Pascal's Manale's amazing Barbecue Shrimp. I don't think it quite as good as the original, but it's pretty darn close! Use head-on shrimp if you can find them ( I never can.) Always cook the shrimp in the sauce. This is MESSY, so put some wet wipes out on the table. Serve with crusty bread--as a waitress at Pascal's Manale said to me once, "the best part is soppin' up the sauce." Green salad and corn on the cob round out your meal!

Provided by lucky ladybug

Categories     Creole

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 14

3 lbs unpeeled large shrimp or 5 lbs shrimp, with heads
1/2 cup butter
1/2 cup olive oil
1/4 cup chili sauce
1/4 cup worchestershire sauce
4 garlic cloves, minced
2 lemons, sliced
2 tablespoons creole seasoning
1 tablespoon parsley, chopped
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground red pepper
1/2 teaspoon hot sauce
cracked black pepper, to taste

Steps:

  • Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts.
  • Place shrimp in a large bowl and pour sauce over shrimp.
  • Cover and chill 2 hours.
  • Spread shrimp out in a shallow, foil-lined broiler pan.
  • Bake, uncovered, at 400 degrees for 20 minutes. Turn once.

Nutrition Facts : Calories 840.8, Fat 56.3, SaturatedFat 19.5, Cholesterol 579.4, Sodium 915.6, Carbohydrate 14.1, Fiber 4.1, Sugar 2, Protein 71

THE VERY BEST NEW ORLEANS SHRIMP



The Very Best New Orleans Shrimp image

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.

Provided by Chill

Categories     Very Low Carbs

Time 15m

Yield 2-4 appetizer servings

Number Of Ingredients 15

1 lb shrimp
4 ounces unsalted butter, plus
5 tablespoons unsalted butter
1 1/2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/2 cup chicken broth
1/4 cup beer, at room temperature
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/8 teaspoon dried oregano
lots of crusty French bread

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 STYLE SHRIMP ALFREDO



New Orleans Style Shrimp Alfredo image

My mother in law taught me the original recipe, and over time, I've added my own special touches. Hope you like it just as much as we do!

Provided by kr50416

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (12 ounce) bag broad egg noodles
1/2 cup margarine
1 cup green onion, chopped
1/4 cup fresh parsley, minced
1 tablespoon sweet basil
1 lb shrimp (de-veined and de-tailed )
2 pints half-and-half
2 (15 ounce) jars alfredo sauce (Classico brand preferred)
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup cayenne pepper
4 Velveeta cheese slices

Steps:

  • Finely chop green onion and parsley before starting.
  • Melt stick of margarine in a large, deep skillet.
  • Once margarine is melted, add finely chopped green onion.
  • Sautee' for approximately one minute on medium heat, stirring constantly so not to burn.
  • Add parsley and basil and continue stirring for a few more seconds.
  • Increase heat to medium-high, and add shrimp.
  • Once shrimp is cooked thoroughly, remove from skillet and place in strainer.
  • You should start boiling your pasta at this time.
  • Return to skillet and add half and half.
  • Stir constantly for approximately one minute.
  • Add both jars of alfredo sauce and mix well.
  • Once well mixed, add garlic and onion powder, as well as cayenne pepper.
  • Mix well, and stir constantly.
  • Add slices of cheese to mix.
  • Stir until melted.
  • I recomend you taste the mix and add more powder and/or pepper depending on your taste.
  • Pour alfredo mix, noodles, and shrimp into casserole dish, mix, and serve!

Nutrition Facts : Calories 798.1, Fat 54.6, SaturatedFat 22.8, Cholesterol 257.3, Sodium 1029.8, Carbohydrate 50.9, Fiber 5.2, Sugar 2.6, Protein 30.3

People also searched

More about "grilled new orleans style shrimp food"

AL ROKER'S NEW ORLEANS STYLE GRILLED SHRIMP RECIPE
Web 2022-04-06 5 Tbsp chili powder, divided; 5 tsp salt, divided; 4 lb fresh or frozen shell-on jumbo shrimp (21–25 count per lb, thawed if frozen) 16 Tbsp (2 sticks) unsalted butter
From parade.com
Cuisine Cajun
Category Dinner, Lunch
Servings 6-8
See details


NEW ORLEANS STYLE SHRIMP FOOD - HOMEANDRECIPE.COM
Web 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 …
From homeandrecipe.com
See details


GRILLED SHRIMP – NEW ORLEANS FRENCH BISTRO RECIPE
Web 2019-04-08 Add little vegetable oil to the skillet and fry the first batch of no more than 3 shrimps. Fry the shrimps on one side for about 35 seconds, turn them over to the other side for additional 20 seconds, stand them up for the last 15 seconds and then transfer to a bowl.
From sweetthought.ca
See details


NEW ORLEANS-STYLE SHRIMP RECIPE - FOOD.COM
Web Add all remaining ingredients except shrimp to the pan and whisk around to combine. Add the shrimp, toss till coated, cover with plastic and refrigerate for 8 hours. Preheat oven …
From food.com
See details


GRILLED NEW ORLEANS-STYLE SHRIMP - BIGOVEN.COM
Web Grilled New Orleans-style Shrimp recipe: Try this Grilled New Orleans-style Shrimp recipe, or contribute your own. Add your review, photo or comments for Grilled New Orleans-style Shrimp. American-South Main Dish Fish and Shellfish
From bigoven.com
See details


NEW ORLEANS STYLE BARBECUE SHRIMP RECIPE - FOOD.COM
Web Add Shrimp, and 2 cups wine (add more if you would like more dipping sauce). Marinate Shrimp in sauce for minimum 2 hrs before cooking (overnight in refrigerator is better). …
From food.com
See details


NEW ORLEANS GRILLED SHRIMP RECIPE - SIMPLE CHINESE FOOD
Web Wash the processed shrimp, add cooking wine and Orleans marinade, mix well and marinate for half an hour 3. Spread tin foil on the baking tray, put the shrimp on top, …
From simplechinesefood.com
See details


NEW ORLEANS GRILLED SHRIMP RECIPE - SIMPLE CHINESE FOOD
Web 3. Put the sliced onion, garlic cloves, ginger on the prawns, then add the New Orleans seasoning, stir evenly with chopsticks, put in the refrigerator and marinate for 20 minutes;
From simplechinesefood.com
See details


GRILLED SHRIMP WITH NEW ORLEANS-STYLE BBQ SAUCE
Web 2014-07-04 For the shrimp. 2 lb large shrimp (16/20 per lb) , peeled and deveined, tails left on; 3 Tbsp olive oil; Kosher salt and freshly cracked black pepper to taste
From parade.com
See details


GRILLED NEW ORLEANS-STYLE SHRIMP RECIPE - FOOD NEWS
Web The grilled shrimp will keep in an airtight container in the refrigerator for up to 3 days. I like to enjoy the leftovers on top of crunchy summer salads or alongside roasted vegetables. …
From foodnewsnews.com
See details


GRILLED NEW ORLEANS-STYLE SHRIMP SKEWERS RECIPE - EASY RECIPES
Web Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes. While shrimp marinate, prepare grill for cooking.
From recipegoulash.cc
See details


THE 15 BEST PLACES FOR GRILLED SHRIMP IN NEW ORLEANS
Web 2022-11-10 2. Mahony's Po-Boy Shop. 8.1. 3454 Magazine St (btwn Delachaise & Aline), New Orleans, LA. Sandwich Place · Central City - Garden · 84 tips and reviews. Nick …
From foursquare.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #very-low-carbs     #main-dish     #seafood     #oven     #shrimp     #broil     #dietary     #low-carb     #low-in-something     #shellfish     #equipment

Related Search