Louisiana Barbecued Shrimp From Toni Tipton Martin B Smith Recipes

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LOUISIANA BARBECUED SHRIMP IS A MUST FOR JUNETEENTH ACCORDING TO AFRICAN AMERICAN HISTORIAN TONI TIPTON-MARTIN



Louisiana Barbecued Shrimp is a Must for Juneteenth According to African American Historian Toni Tipton-Martin image

Toni Tipton-Martin shares the best recipe for Louisiana Barbecued Shrimp and how to make this New Orleans-style shrimp for Juneteenth.

Provided by Parade

Categories     Dinner, Appetizer

Time 15m

Yield 2-4

Number Of Ingredients 17

½ tsp salt
½ tsp dried thyme
½ tsp dried oregano
½ tsp cayenne
¼ tsp black pepper
¼ tsp crushed red pepper flakes
¼ tsp paprika
2 bay leaves, crushed
4 Tbsp (½ stick) butter
2 cloves garlic, minced
½ cup fish or chicken stock
¼ cup white wine
2 Tbsp fresh lemon juice
2 Tbsp Worcestershire sauce
1 lb shell-on shrimp
2 Tbsp minced fresh parsley
Hot crusty French bread, for serving

Steps:

  • In a small bowl, combine first 8 ingredients. In a large cast-iron skillet, heat butter over medium-high until melted and sizzling. Add garlic, salt mixture, stock, wine, lemon juice and Worcestershire sauce. Bring to a boil, reduce heat and simmer 5-7 minutes or until sauce thickens enough to lightly coat a spoon; shake pan as it cooks to help bring sauce together. Add shrimp, reduce heat to low and cook, turning once, 3-5 minutes or until shrimp turn pink and firm. Sprinkle with parsley. Serve immediately with bread.

Nutrition Facts :

LOUISIANA BARBECUED SHRIMP FROM TONI TIPTON-MARTIN & B. SMITH



Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith image

Categories     Shellfish     Dinner

Number Of Ingredients 11

1 dash cayenne
1/4 teaspoon black pepper, red pepper flakes, paprika
1/2 teaspoon salt, thyme, oregano
4 tablespoons butter
2 cloves garlic, minced
1/4 cup white wine
1/2 cup chicken stock
2 tablespoons lemon juice
2 tablespoons worcestershire
1 pound shrimp
2 tablespoons parsley, minced

Steps:

  • In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.
  • In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.
  • Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minute
  • Sprinkle the shrimp with parsley and serve immediately

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From thekitchn.com
Author Lauren Masur
Published 2020-02-29
Estimated Reading Time 4 mins
  • Louisiana Barbecued Shrimp. We’re not surprised that this beauty of a recipe is Jubilee’s covergirl. Flavorful, unpeeled shrimp is sautéed in lots of garlic, wine, Worcestershire sauce, and spices.
  • Wilted Mixed Greens with Bacon. Our readers loved making this greens dish, wilted with a hot bacon dressing as a flavorful dinner side. (Emphasis on flavorful.)
  • Biscuit-Topped Pot Pie. Countless readers cooked up this gorgeous, warming, biscuit-topped chicken pot pie this month. Pulling this beauty together is the perfect way to spend a chilly winter afternoon.
  • Bourbon Pecan Pie. You don’t have to wait until Thanksgiving to make your next pecan pie. We grant you permission to start practicing with this stunner from Jubilee, that’s made extra special with bourbon and molasses.
  • Sweet Potato Salad. As Tipton-Martin writes, this dish “is a popular alternative to classic potato salad with a connection to the tropics.” Cubed sweet potatoes are dressed with a gingery, orange-maple dressing, and tossed with onions, parsley, pecans, and raisins.
  • Broccoli and Cauliflower Salad with Curried Dressing. If you like a crunchy, cold broccoli dish, you’re going to love this one. One of our readers confessed that this might even be her “new go-to potluck dish from now on.”
  • Island Banana Bread. It’s never a bad idea to make a homemade loaf of banana bread (for breakfast or dessert). As it’s written in Jubilee, “for the best banana flavor, be sure to use very ripe, nearly black bananas.”
  • Old Fashioned Pancakes. SO many readers attempted the Jubilee version of classic pancakes and could not stop raving about how delicious and simple they are to make.
  • Jamaican Rice and Peas. Tipton-Martin provided many options for making “Jamaica’s ‘coat of arms’ in cooking.” Our readers enjoyed experimenting with different types of beans and peas in their own versions of this dish.
  • Baked Macaroni and Cheese. This version calls for elbow mac, cheddar cheese, Jack cheese, butter, sour cream, eggs, evaporated milk, and seasonings like white pepper, cayenne, and paprika.

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Louisiana Barbecued Shrimp From Toni Tipton-Martin & B. Smith Recipe on Food52 Spicy, rich and super fast - with no barbecue sauce in sight, this Creole-based recipe is all about the butter, spices, lemon and Worcestershire sauce.
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