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Barbecue shrimp recipes - 4 recipes

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Top rated Barbecue shrimp recipes

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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
4/5 (2 Votes)

By

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
4/5 (2 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Ruth's Chris Steak House's Barbecue Shrimp Orleans New Orleans Barbecue Shrimp Dip