Rosemary Roasted Shrimp
Guest co-host Eddie Matney shares the kitchen with Chef Tod Sicolo from the Arizona Biltmore.
NEW ORLEANS BBQ SHRIMP RECIPE! | #soulfoodsunday
On this video we make some amazing New Orleans Style BBQ Shrimp! Don't be fooled, you will not need your bbq or grill for this one! It's all about building an rich, spicy and full of flavor sauce! Add some big'ol shrimp, grab some crusty french bread and you're in business!
Make sure you guys click on the #soulfoodsunday after you watch this video and see some more amazing recipes made from the heart and soul!
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Ingredients:
-1 pound of jumbo shrimp, pealed and devined. Keep the shells.
-Cajun Seasoning.
-2 tablespoons chopped rosemary.
-1 tablespoon cracked black pepper.
-1/2 cup of a onion diced.
-1/2 cup of diced red, orange and green bell pepper.
-1/4 cup Worcestershire sauce.
-1cup of white wine.
-3 cups of water.
-Juice of 2 lemons.
-3 tablespoons of butter.
-2 tablespoons of olive oil.
-4 mined cloves of garlic.
Prep:
-Add the rosemary, pepper and cajun seasoning to the shrimp and mix. Set aside.
-Saute the shrimp shells with olive oil.
-Add the onions, peppers and garlic. Saute until translucent.
-Add the W sauce, wine and water.
-Reduce until about half the liquid is gone.
-Strain into a bowl.
-Add some olive oil to the pan and saute the shrimp until about half way done.
-Then add the reduction sauce to the shrimp and finish cooking.
-Add the butter to the sauce to finish it.
-Add shrimps to a plate or bowl, pour the reduction on the shrimp.
-Enjoy!
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New Orleans Style BBQ Shrimp Linguine
Follow along as Chef Katie Cox of Rosemary & Roux prepares a popular dish often served on Fridays from her kitchen.
In New Orleans BBQ Shrimp has nothing to do with BBQ. It's usually an appetizer utilizing shell on shrimp sauteed in butter, herbs, lemon, and other seasoning. Chef Katie has reimagined this traditional dish as an entirely new entree.
Louisiana BBQ Shrimp #NewOrleans
Louisiana BBQ Shrimp #neworleans
3 to 4 sticks Butter
2 teaspoons minced Garlic
1/2 cup Worcestershire Sauce
2 teaspoons Creole Seasoning (see homemade recipe below and click the video to watch)
2 teaspoons Black Pepper
2 Lemond sliced in half and juiced
1 Abita Amber Beer or your favorite
Several dashes of Louisiana Hot Sauce or your favorite
2 sprigs of Rosemary
2 sprigs of Thyme
a few sprigs of Oregano
4 cups Water
5 pounds Head-On Shrimp
In a very large sauce pan melt the butter and add the garlic to cook a few seconds. Then add all the other ingredients and bring to a boil. Add the shrimp and return to a boil for 5 minutes or 3 minutes if the heads have been removed.
Toast a loaf of French bread in the oven.
To serve, dip the shrimp with plenty of the sauce in a bowl. Tear off pieces of bread for dipping and enjoy!
Premake this delicious seasoning with 8 ingredients from your pantry to save time on the future recipes.
HOMEMADE CREOLE SEASONING
2 tablespoons Onion Powder
2 tablespoon Garlic Powder
2 tablespoons Oregano
2 tablespoons dried, crushed Basil Leaves
1 tablespoon dried Thyme
1 tablespoon Black Pepper
1 tablespoon Cayenne Pepper
5 tablespoons Smoked Paprika
1 to 2 teaspoons Salt (optional) I make mine with no salt so I can control the salt in each recipe. Mix all together and store in an airtight container.
#neworleans #authentic #louisiana
Video of homemade Creole Seasoning below. Click and watch!
Video of Oven-baked BBQ Shrimp below. Click to watch!
Link for the cast iron pan I used below
Bayou Classic 7470 19.5-in Cast Iron Rectangular Roasting Pan Perfect For Roasting Pan Frying and Baking
Barbecue Shrimp - New Orleans Style Garlic Pepper Shrimp Recipe
Learn how to make a Barbecue Shrimp recipe! Go to for the ingredient amounts, extra information, and many more video recipes! I hope you enjoy this easy Barbecue Shrimp recipe!
Garlic and Chilli Butterflied Prawns
Nothing signals the warm, relaxed days of a Tasmanian summer quite like prawns cooked on the barbecue. Enjoy these with a salad or just as they are.
How long will it take?
2 hours
What’s the serving size?
Serves 4
What do I need?
1 head garlic, cloves peeled
3 large sweet chillies, seeds removed
1 birdseye chilli, seeds removed
100 ml extra virgin olive oil
Salt and freshly ground black pepper
16 king green prawns
1 cup flat leaf parsley, finely chopped
Zest (finely grated) and juice of 1 lemon
How do I make it?
Preheat oven to 180C.
In a small roasting dish place garlic, chillies and olive oil and cook until the garlic is very tender and the chillies have blackened, approx. 15 – 20 minutes. Remove from oven, cool completely and then blitz in a food processor.
To butterfly the prawns, use a serrated knife to slice through the back of the prawns from the head to tail. Remove the vein and open the prawns to lay flat.
Preheat grill pan or barbecue to high.
Place garlic, chilli and oil mixture into a bowl and add parsley and a pinch of salt and pepper. Toss to combine. Brush prawns with chilli mix and cook flesh-side down for 1-2 minutes until red and lightly charred. Turn and continue cooking until cooked through. Remove from heat and sprinkle with lemon zest. Squeeze over lemon juice and serve immediately.
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