New Orleans Style Grilled Shrimp Recipes

GRILLED NEW ORLEANS-STYLE SHRIMP

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.

GRILLED NEW ORLEANS-STYLE SHRIMP

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.

NEW ORLEANS STYLE BBQ SHRIMP RECIPE ON A GRILL

Steps:

• First, peel and devein your shrimp, leaving the tails on. Reserve the peels for later, they will be used in the stock.
• Prepare the Marinade: Combine lemon juice, extra virgin olive oil, creole seasoning blend, white wine, fresh garlic paste in a mixing bowl. Finish the marinade with salt and fresh cracked black pepper to taste. Whisk well to combine.
• Add Shrimp to the marinade, toss well to coat. Set aside while preparing the sauce.
• Prepare the Sauce: Add olive oil to the pan, saute the onion for 1.5 minutes over medium high heat. Next, add garlic paste, stirring frequently for about 45 seconds. Add white wine, Worchtershire Sauce,and a quartered lemon. Turn your burner to low and add shrimp peels.
• Stir everything around and add creole seasoning blend, ground black pepper, old bay seasoning, and bay leaf. Stir and let simmer for 6-8 minutes. Finally, add white wine, and let simmer for 2 more minutes. Turn off burner, and begin prepping shrimp for grill.
• Thread about 5 shrimp on flat skewers, leaving space between each so that they grill and do not steam.
• Strain sauce into a bowl and press out remaining juices with spatula. Pour the strained sauce back into the pan and set aside.
• Toast slices of french bread over a grill preheated to 350°. Grill for about 30 seconds per side until toasted.
• Place your shrimp directly on the grids, of a grill set up for direct 350° heat. Grill them for 2-2.5 minutes on the first side and turn them over. Grill for 2 additional minutes on second side and remove the shrimp skewers to a pan or platter.
• Bring sauce back to a simmmer, and add fresh chopped parsley. Stir and begin whisking in several pieces of cold diced butter at a time. Add the remainder of butter pieces and whisk until half way melted. Remove pan from heat and whisk until completely melted.
• Add grilled shrimp to the sauce pan and stir everything together. Place french bread on plate, and serve shrimp over the slices of bread. Pour the sauce over the top of the shrimp and French bread, and enjoy!

NEW ORLEANS BBQ SHRIMP

Steps:

• Gather the ingredients.
• Heat 3 tablespoons butter and the garlic over medium-high heat in a large (12-inch) skillet.
• When the garlic is sizzling, add the shrimp, black pepper, and Creole seasoning and cook, stirring and flipping the shrimp, until lightly browned, about 2 minutes.
• Add the beer and cook, while stirring and scraping with a wooden spoon, until the beer is reduced by half, about 1 minute.
• Add the Worcestershire sauce, hot sauce, and lemon juice and bring to a simmer, stirring until sauce is reduced and shrimp are cooked through, 3 to 4 minutes.
• Turn the heat down to low and slowly stir in the remaining butter, in small batches, to form a smooth and velvety sauce, 3 to 4 minutes.
• Remove from heat, divide among bowls, and serve with crusty bread to dip in the buttery sauce.