Mr Jims Louisiana Bbq Shrimp Recipes

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BARBECUED SHRIMP WITH RICE



Barbecued Shrimp with Rice image

A big pot of quick-cooking seafood turns a weeknight meal into a party. This recipe uses Creole seasoning and Worcestershire sauce for an easy-going New Orleans-style take on barbecue shrimp. Let the good times roll!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 10

Coarse salt
1 1/2 cups long-grain white rice
2 tablespoons unsalted butter
1 large celery stalk, diced small ( 3/4 cup)
1 small bunch scallions, white and green parts separated and thinly sliced
2 garlic cloves, thinly sliced
2 teaspoons Creole seasoning
1/2 cup Worcestershire sauce
1 large lemon, sliced into 1/4-inch-thick rounds
1 3/4 pounds shell-on extra-large shrimp, deveined

Steps:

  • In a medium saucepan, bring 2 1/4 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove pot from heat and let stand, covered, 5 minutes. Fluff with a fork.
  • Meanwhile, in a large heavy pot, melt butter over medium-high. Add celery, scallion whites, and garlic and cook until translucent, about 3 minutes. Add Creole seasoning and cook until fragrant, 1 minute.
  • Add Worcestershire, lemon, and shrimp and cook, stirring occasionally, until shrimp are pink and coated with sauce, about 4 minutes. Serve shrimp over rice with scallion greens on top.

Nutrition Facts : Calories 501 g, Fat 8 g, Fiber 2 g, Protein 38 g

MR JIM'S LOUISIANA BARBECUED SHRIMP



Mr Jim's Louisiana Barbecued Shrimp image

Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. This version is served with French or Sourdough Bread for soaking up the rich sauce. Found this recipe in Martha Stewart Living, Aug 2009.... IT IS AMAZING and easily doubled. We served this in a shallow bowl so everyone could soak up a bit of the flavorful sauce!

Provided by CARML mama

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 ounces unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice, rinds reserved and sliced (from 2 lemons)
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco
1 lb medium to large shrimp, unpeeled or peeled tails on
1/2 teaspoon coarse salt
fresh ground pepper

Steps:

  • Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
  • Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve in a shallow serving bowl with bread.

NEW ORLEANS FAMOUS BARBECUED SHRIMP



New Orleans Famous Barbecued Shrimp image

Spicy, Spicy shrimp dish, the best I've ever eaten. From "The Frugal Gourmet". Get your napkins ready...

Provided by papergoddess

Categories     Cajun

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

3 slices bacon, diced
1/2 lb butter or 1/2 lb margarine
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon fresh ground black pepper
1/2 teaspoon oregano
2 garlic cloves, crushed
2 tablespoons crab boil seasoning
1/2 teaspoon Tabasco sauce or 1/2 teaspoon hot sauce
1 1/2 lbs large shrimp, in the shell

Steps:

  • Preheat oven to 375°F.
  • In a frying pan, fry bacon until clear.
  • Add margarine and all other ingredients except shrimp.
  • Simmer for 5 minutes.
  • Place shrimp, in a single layer, in a baking dish and pour sauce over the top.
  • Stir to coat.
  • Bake uncovered for 20 minutes.
  • Stir once or twice.
  • Serve immediately.
  • You can peel these when you eat them, but not before.
  • Serve with plenty of napkins!

Nutrition Facts : Calories 378.2, Fat 34, SaturatedFat 20.2, Cholesterol 227.3, Sodium 1017.5, Carbohydrate 2.3, Fiber 0.5, Sugar 0.1, Protein 16.7

CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP



Chef John's New Orleans-Style Barbequed Shrimp image

This indigenous American shellfish dish, cooked on the stovetop, has plenty of big flavors from garlic, rosemary, and freshly cracked black pepper. Serve over hot cooked rice. Use the largest shrimp you can get.

Provided by Chef John

Categories     Seafood     Shellfish     Shrimp

Time 1h50m

Yield 4

Number Of Ingredients 15

1 ½ pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
1 ½ tablespoons vegetable oil
1 tablespoon freshly ground black pepper, or to taste
¼ teaspoon smoked paprika
⅛ teaspoon cayenne pepper
⅛ teaspoon seafood seasoning (such as Old Bay®)
1 tablespoon butter
2 cups chicken stock
lemon, juiced
2 tablespoons Worcestershire sauce, or more to taste
2 dashes hot sauce, or to taste
3 tablespoons cold butter, cut into chunks
6 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 sprig fresh rosemary for garnish

Steps:

  • Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
  • Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
  • Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
  • Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
  • Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
  • Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
  • Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.

Nutrition Facts : Calories 307.9 calories, Carbohydrate 7.8 g, Cholesterol 289.8 mg, Fat 18.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 8.6 g, Sodium 836.7 mg, Sugar 1.2 g

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