New Orleans BBQ Shrimp

This is one of those who become disordered, immerse the bread and enjoy every spicy bite of jumbo prawns perfectly cooked in an easy but ridiculously good New Orleans BBQ Shrimp Recipe that everyone can master – better still – above the cast iron carbon.

Jumbo Golf Shrimps Because cooked (New Orleans BBQ Gamber Recipe).

A few years ago, someone served us a delicious dish full of spicy prawns and crunchy bread. It was the first time that New Orleans’ BBQ shrimp lived, and since we were absolutely obsessed with this prawn dish.

What is New Orleans -style BBQ shrimp?

The smoking hot pan is full of jumbo jumbo shrimp and jumped with garlic, onions and spices before being thrown into a rich sauce with a pinch of heat and a touch of freshness for a little lemon juice. It is a balanced dish that makes you peel and rubbing shrimp and bites of crunchy bread in the sauce still and again.

Practically almost as fun as Shrimp cruspers. Ok, more fun. But also cleaner.

Now, technically, this dish must not be cooked on a grid (or on a fire), but since it is the shrimp of the barbecue, we thought we would try. It turns out, it’s one of our favorite camping dinners! And just like our favorite Tacos of Gamberi CajunIt contains a lot of flavor!

TP Cook New Orleans BBQ Shrimp ingredients.

Barbecue shrimp recipe

This is one of those recipes in which you don’t want to harm. It is incredibly easy and the high quality ingredients will shine:

Gulf jumbo shrimp -The big shell prawns.
Butter – not salty.
Spicy sauce – Use your favorite spicy sauce.
Cajun style space – We used Louisiana LightningBut any Creolo condiment will do so.
White wine – Use a dry white wine with greater acidity, such as Pinot Grigio or Sauvignon Blanc. They will add a pinch of flavor without crushing the dish.
Chicken broth – Low sodium.
Garlic
Onion
Lemon
Parsley
Worcestershire sauce – adds a thin taste of umami.

OH! And the sauce is incredible, so you will also want to immerse a lot of crunchy French bread.

GirlCarnivore Pro suggestion: Cooking on coal can be complicated, especially when the heat are adjusted in a cast iron pan. For success, prepare all your ingredients before startingAnd don’t be afraid to take off her cast iron from the fire to cool things. Remember, the cast iron keeps the heat, then move it to make sure that things do not become too hot are totally good.

How to make barbecue shrimp in Orleans style

It begins by preheating the cast iron on a fire or a 2 -zone cooking grid. Now, add a spoonful of butter in the pan and give a good coat. Subsequently, he throws the onion and brown in the melted butter for 5 minutes until they are translucent and get a pinch of golden brown.

Then, add the garlic and let it cook for only 30 seconds. Sprinkle in the Cajun dressing, giving everything a good sensation to make sure it is uniformly covered. Now, pour the Worcestrshire and the spicy sauce and give it a good mix. Don’t forget to add that Zing with a lemon juice narrow.

Pan in the pan with spices for New Orleans BBQ Shrimp on grill.

He throws the shrimp into the onion mixture, cook and turn upside down until the prawns become pink and cooked for about 3-5 minutes. Once done, wrap the prawns in a sheet and set them aside.

Now, let’s take that salted sauce. Using the same cast iron pan, deglaze with white wine, scraping any golden pieces for extra flavor. Mix the chicken broth and let it cook over low heat until the liquid thickens, claiming the back of the spoon for about 10 minutes. Remove it from the fire and beat the butter, one spoon at a time.

Gorgolic sauce in cast iron pan with toasted bread for New Orleans BBQ prawns.

He throws the shrimp skipped in the pan, add the excessive mixture and give them a good coat in that delicious sauce. Complete it with a little fresh parsley for that explosion of color and flavor.

Gamberi's cast iron pan of New Orleans on Grill.

Now, with caution, serve directly from the pan while it’s hot. If you prefer, transfer it to a large bowl and serve with a little grilled bread and lemon wedges.

Tips for recipes of carnivorous experts as a girl

Before heating the prawns, let them come to room temperature.
Let your shrimp arrive at room temperature before cooking to make sure that cooks evenly.

Show carboni and grill New Orleans BBQ prawns in a pan.

What to serve with New Orleans BBQ prawns

This dish is super impertinent, so you will need it Crunchy baguette To escape goodness. If you intend to serve this dish as a meal, we suggest you combine it with some corn fryer on the air on the cob AND Roasted green beans. Or, if you are using it as an appetizer, serve it alongside some Steam stone crab claws with garlic butter AND Capestrelle wrapped in smoked bacon For maximum seafood.

Greek cast iron New Orleans barbecue shrimp with bright slices of lemon and fresh parsley.

Leftovers and heating

Keep the remaining prawns in a hermetic container in the fridge for 3-4 days. You can also freeze them for a maximum of 2 months, but we discover that they lose quality when they are frozen and heated.

To heat:

Place a large pan on the medium -heat hob.
Place the remaining prawns inside the pan and brown for a few minutes per side until it is hot.
Remove and serve.

Gasty shrimp recipes

With fresh shrimp, Cajun spices and WorceSneShire pointed butter sauce, this easy recipe brings a taste of Bayou directly to your home. It is super easy to make and it is the perfect path or the main course for every occasion.

Have you tried this recipe? Make us a favor e Evaluate the recipe card With ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐ ⭐

I challenge you not to fall in love with this recipe. The fucking pop of spines and citrus explosions cover these abundant prawns and creates a finger licking recipe. Make sure to serve with abundant bread to absorb all juices. Greetings!

Cooking methodsPrevent the screen from going to sleep

Cook the prawns

Preheat your cast iron on a 2 -zone kitchen grid or kitchen grid.
Add 1 tablespoon of butter in the pan and coat.
Add the onion and brown for 5 minutes, until it translucent and slightly golden.
Add the garlic and cook 30 seconds.
Add the Cajun dressing and mix to cover.
Add the Worcestrshire and the spicy sauce and mix to combine.
Add the lemon juice.
Add the prawns, throwing the onion and cooking mixture, launching if necessary until the shells become pink and prawns are cooked on both sides, about 3-5 minutes.
Remove the prawns, wrap in a sheet and set aside.

Sauce

Working with the same cast iron pan, deglaze with white wine, scraping any golden pieces.
It stretches in the chicken broth and simmer. Let the liquid reduce until it thickens and cover the back of the spoon, on board 10 minutes.
Remove from the heat, beat the butter, 1 tablespoon at a time.

Return the prawns to cover

Leave back in a pan, add the excessive mixture and mix to cover the prawns in the sauce.
Garnish with fresh parsley.

Serve

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

Course: Appetizer, main course

Kitchen: American, Cajun

Frequent questions about the recipe

Can I use smaller prawns for this recipe?

You can, but keep in mind that they don’t take long to cook time, so look at them closely.