Old City Bbq Shrimp Recipes

NEW ORLEANS BARBECUE SHRIMP

Steps:

• Put butter in skillet, and turn heat to high; when it melts, add garlic, shrimp and Worcestershire or soy sauce. Cook, stirring occasionally, until sauce is thick and shrimp uniformly pink, about 5 minutes. If sauce threatens to dry out, add a tablespoon or two of water.
• When shrimp are done, add salt and pepper, then lemon juice. Serve over rice or with bread.

NEW ORLEANS-STYLE BARBECUED SHRIMP

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 BARBEQUE SHRIMP

Steps:

• In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
• Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.

BEST BBQ SHRIMP EVER

Steps:

• Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
• Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.

BBQ GLAZED SHRIMP

Steps:

• Combine the shrimp with the chili powder, cayenne, 1/4 teaspoon salt and a pinch of black pepper in a medium bowl. Toss until the shrimp is thoroughly seasoned. Set aside.
• Melt the butter in a skillet over medium heat. Add the garlic, sorghum, Worcestershire and 2 tablespoons water. Stir and saute to combine, 1 to 2 minutes. Add the shrimp and stir to coat in the pan sauce. Saute until the shrimp are opaque and just starting to curl, about 5 minutes. Remove from the heat, add the lemon juice and garnish with the green onions. Season with salt and pepper. Serve immediately.

LOUISIANA BBQ SHRIMP

Steps:

• Heat the butter in a large cast iron skillet over medium heat until sizzling hot. Add the onion, garlic, 1 tablespoon parsley, and bay leaves and cook and stir until the garlic is aromatic, about 1 minute. Squeeze the juice from the lemons into the skillet, reserving 2 of the squeezed halves. Add the beer, worcestershire, hot sauce, and red pepper flakes and stir to mix. Thinly slice the reserved lemon halves and add to the skillet. Bring the mixture to a low boil and simmer for 3 to 4 minutes.
• Season the shrimp all over with salt and pepper and add to the skillet. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 4 or 5 minutes. Remove and discard the bay leaves. Season with salt and pepper if needed and sprinkle with the remaining 2 tablespoons parsley.

BBQ SHRIMP

Steps:

• Preheat oven to 400.
• Mix first 7 ingredients, set aside.
• Put sliced onion and lemons in bottom of baking pan.
• Place shrimp in pan.
• Pour sauce mix over shrimp.
• Bake 20 minutes or till shrimp is done.

BAYOU BBQ SHRIMP

Steps:

• Make seasoning by mixing all of the spices together (salt - rosemary).
• Make BBQ shrimp:.
• Heat butter in a large skillet over moderate heat unitl foam subsides.
• Add the shrimp, garlic, seasoning mixture, beer and Worc sauce and simmer, stirring occasionally, for 5 minutes. Serve with lots of French bread to soak up all the sauce.

NEW ORLEANS-INSPIRED BBQ SHRIMP

Steps:

• Mix the paprika, ancho chili powder, cumin, sugar and salt together in a large bowl. Add the shrimp to the spices and toss to coat evenly. Set aside.
• Melt the butter over medium heat in a 12-inch skillet. Add the garlic and cook, stirring with a wooden spoon, for one minute. Do not brown. Add the shrimp and continue cooking over medium heat, stirring frequently, until the shrimp are almost cooked but still opaque in spots, 3 to 4 minutes. Add the Worcestershire sauce, lemon juice and water and cook until shrimp are done, 1 to 2 minutes more. Scatter the scallions over top and serve.

OLD CITY BBQ SHRIMP

Steps:

• Lightly grease a 13x9 baking dish.
• Peel and devein shrimp, leaving the tails intact.
• Rinse the shrimp and pat dry with paper towels.
• Place the shrimp in the baking dish and set aside.
• In a small bowl combine the rest of the ingredients.
• Pour the mixture over the shrimp.
• Toss to coat the shrimp and lay in a single layer.
• Bake uncovered for 15 minutes at 350 degrees.
• Spoon the shrimp into a serving dish.
• Pour the cooking liquid over the shrimp and serve immediately.

BBQ SHRIMP

Steps:

• Place shrimp in a 13- x- 9-inch pan; top with lemon wedges and bay leaves.
• Stir together butter and next 6 ingredients. Pour over shrimp.
• Bake, uncovered, at 400° for 35 minutes or until shrimp are pink, stirring every 10 minutes. Discard bay leaves.
• Serve with bread and lemon wedges.