Barbecue shrimp recipes - 4 recipes
Top rated Barbecue shrimp recipes
New Orleans Barbecue Shrimp Dip
By á-75862
Inspired by the spicy shrimp dishes in New Orleans, this Barbecue Shrimp Dip is a winner and very easy to prepare
- Special equipment:
- 8 tablespoons (1 stick) unsalted butter
- 1/4 cup chili sauce
- 1/4 cup fresh lemon juice
- 5 cloves garlic, smashed
- 2 tablespoons Worcestershire sauce
- 1 teaspoon cayenne
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon hot sauce
- 1 1/4 pounds peeled and deveined large shrimp, tails removed
- 4 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 3 scallions, white and green parts separated and thinly sliced
- 1/2 cup fresh parsley leaves, chopped and loosely packed
- Kosher salt and freshly ground black pepper
- Crackers and crunchy rustic bread for serving
- 5-cup broiler-safe casserole dish
Spicy New Orleans Barbecue Shrimp
By lisaS
Peel and devein the shrimp
- 2 pounds fresh,jumbo shrimp, peeled and deveined
- 1/2 cup butter, melted
- 4 tablespoons Heinz Chili Sauce
- 3 tablespoons olive oil
- 2 tablespoons Worcestershire
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons Liquid Smoke (hickory)
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon Tabasco sauce
- 5 cloves fresh garlic, minced
Barbecue Shrimp
By Taraespo
I served in a big bowl in the middle of the table with loads of good bread!
- 2 lemons, cut into wedges (use one for sauce and reserve one for serving)
- 1 cup butter, melted
- 1 cup ketchup
- 1/2 cup worcestershire sauce
- 4 garlic cloves, chopped
- 2 bay leaves
- 3 T. Old Bay seasoning
- 1 tsp. rosemary
- 1 tsp thyme
- 4 lb unpeeled, large raw shrimp
- french bread
Ruth's Chris Steak House's Barbecue Shrimp Orleans
By á-174942
For Barbecue Butter: Soften butter at room temperature to 70 to 80 degrees
- BARBEQUE BUTTER:
- 1 pound butter
- 2 teaspoons freshly-ground black pepper - (scant)
- 1/4 teaspoon cayenne pepper - (scant)
- 1 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon whole dried rosemary leaves (measured, then finely chopped)
- 2 ounces garlic finely chopped
- 2 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 1/2 teaspoon water
- SHRIMP:
- 1 tablespoon olive oil plus
- 1 teaspoon olive oil
- 1 pound shrimp - (16-20 count) cleaned, peeled, and deveined
- 1/4 cup chopped green onions
- 1/2 cup dry white wine
- Sourdough bread for serving
Any burning questions? Our chefs answer!