bbq shrimp

I dare you not to fall in love with this recipe. The zesty pop of spize and blast of citrus coat these hearty shrimp and make for a finger licking recipe. Be sure to serve with hearty bread to soak up all the juices. Cheers!

New Orleans BBQ Shrimp

butter butter

onion (chopped)

Garlic (minced)

tbsp Cajun spice

lb Jumbo Shrimp (shell on)

Worcestershire

tbsp Hot sauce

Lemon (juiced)

White wine

Chicken broth

tsp GirlCarnivore Over Easy spice blend

Parsley

salt and coarsely ground pepper (if desired)

bread (toasted)

Preheat your cast iron over a 2-zone cooking fire or grill.

Add 1 tablespoon of butter to the pan and coat.

Add the onion and sautee for 5 minutes, until translucent and slightly browned.

Add the garlic and cook 30 seconds.

Add the Cajun seasoning and stir to coat.

Add the Worcestershire and hot sauce and stir to combine.

Add the lemon juice.

Add the shrimp, tossing in the onion mixture, and cooking, flipping as needed until shells become pink and shrimp is cooked through on both sides, about 3 to 5 minutes.

Remove shrimp, wrap in foil, and set aside.

Cook the Shrimp

Working with the same cast iron skillet, deglaze with white wine, scraping up any browned bits.

Stire in chicken broth and bring to a simmer. Allow the liquid to reduce until thickened and coats the back of spoon, aboit 10 minutes.

Remove from heat, whisk in butter, 1 tablespoon at a time.

Make Sauce

Toss shrimp back in skillet, add the Over Easy blend, and toss to coat the shrimp in the sauce.

Garnish with fresh parsley.

Return the shrimp to coat

Using caution, serve directly from the skillet hot, or transfer to a warm bowl, with grilled bread and lemon wedges, if desired.

Serve

This Cajun BBQ Shrimp recipes combine fresh gulf shrimp with cajun flavors and lots of spicy deliciousness. Don&#x27;t forget the French bread to mop up the sauce.

Cajun BBQ Shrimp

(450 g) Pound Shrimp

Teaspoons (7 g) Cajun Seasoning (recipe below, or pre-made mix)

(30 ml) Tablespoons Cooking Oil

Cloves Garlic, Chopped

(45 ml) Tablespoons Worcestershire Sauce

Lemon

(80 g) Tablespoons Butter (cubed, cold)

Cayenne Pepper (to taste)

splash of Sherry (optional)

green onions

baguette

Tandoori prawns in a buttery, spicy sauce. This is one you have to try.

tandoori prawns

prawns (16-20 count (per pound)

butter

garlic ginger paste

tsp tandoori masala (see notes)

tsp kashmiri chili powder

tsp kosher salt (-

lemon (juiced)

Make your spice mix. Combine the tandoori masala, kashmiri chili powder, salt and kasoor methi. Note that if you are using commercial tandoori masala it likely already has lots of salt so you won&#39;t likely need more.

Prep your cilantro garnish. Have your lemon ready. Have some naan standing by for dipping into the buttery goodness. This is a really easy recipe but it does go fast.

Do your prep

Pick a frying pan just big enough to hold all the shrimp in a single layer. That&#39;s important. Big enough for a single layer. But not so big that the butter just films the bottom of the pan. A 9 to 10 inch pan is about right.

Melt the butter over medium low heat. You don&#039;t want things to get too hot.

When the butter starts to foam add the garlic ginger paste. Cook for about a minute. You want gentle bubbles. You aren&#039;t frying things hard.

Add the spice mix (tandoori masala, kashmiri chili powder, salt and kasoori methi). Cook the spices in the butter for about 1 minute. Still want gentle bubbles. This is called blooming spices. Oil soluble compounds dissolve in the butter and flavour magic happens.

Add the lemon juice.  Squeeze the lemon with one hand and through your fingers on your other hand to catch the seeds. That&#039;s a handy trick whenever you need fresh lemon juice. Life skill. No extra dishes. Cook for another minute.

Add the shrimp in a single layer. Cook for 3 minutes. Still want gentle bubbles.

After 3 minutes, flip the shrimp. If they are uniformly pink cook them another three minutes. If there is a little grey when you flip them go 4 minutes total on the second side. Overdone shrimp suck. Err slightly on the side of caution. You will be happier for it. I will be happier for you.

Garnish with a little minced cilantro. Serve with naan for dipping into the sauce. You will cry if you don&#39;t have something to mop up the sauce.

Make the tandoori prawns

The best bbq shrimp recipe straight from New Orleans. Made in a skillet, not on a grill. These buttery, spicy shrimp are so good!

Barbecued Shrimp and the Challah is Rising

lb shelled medium to large shrimp

cayenne pepper

t black pepper

t salt

red pepper

thyme leaves

rosemary leaves

oregano leaves

t garlic

Worcestershire sauce

c shrimp stock (Using the shells

beer

French bread

In a large skillet, combine 1 stick of butter, garlic, Worcestershire and seasoning mix, over high heat.

When the butter is melted, add the shrimp. Cook for two minutes, shaking the pan, not stirring, in a back and forth motion. Add remaining 2 T butter and the  1/2 c of stock. Cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.

Place two slices of bread in center of plate. Spoon 1/4 of shrimp mixture and sauce on top.

I served this with Paul&#8217;s potatoes and Emeril&#8217;s peanut cole slaw. Oh my.

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New Orleans BBQ Shrimp

Cajun BBQ Shrimp

tandoori prawns

Barbecued Shrimp and the Challah is...

Top 4 bbq shrimp recipes from across the web

The most viewed bbq shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

New Orleans BBQ Shrimp

Cajun BBQ Shrimp

tandoori prawns

Barbecued Shrimp and the Challah is...

The most viewed bbq shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine