When it comes to eating on a budget, it doesn’t mean you have to banish expensive items like shrimp from your dinner table. Sale or not, you can generally find the medium-sized raw shrimp at a relatively good price. Use it correctly to make a filling enough meal and a little bit goes a long way. At our house, neither of the kids like shrimp (at least yet anyway), so a little bit goes even further. As soon as I saw the picture for this New Orleans-Style BBQ Shrimp in a recent holiday appetizers cooking magazine, I ripped it right out and declared it dinner.
Anything with a buttery sauce that is perfect for mopping up with bread deserves to be made… at least once. Go on and make Paula Deen proud.
I made this on a night when I knew we had leftovers in the fridge, that way I could eat something I knew the kids wouldn’t want, but they’d be set. I halved the recipe, since it was just for me, and still have some leftover. The shrimp cost me $3.11 for a little more than half a pound, and the rest of the ingredients I already had on hand. Honestly, with a buttery wine sauce with shrimp and a hunk of bread alongside it, you really can’t go wrong, can you? Dig in!
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New Orleans-Style BBQ Shrimp
Recipe courtesy of Appetizers magazine
1 pound fresh or frozen large shrimp in shells (I took shells off)
1/4 cup olive oil
1/4 cup butter
12 cloves garlic, smashed and peeled
2 bay leaves
4 springs fresh thyme
3 tablespoons dry sherry (I used white wine)
1 tablespoon paprika
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
crusty French bread slices
Thaw shrimp if frozen. Peel and devein shrimp, if desired, leaving tails intact. Rinse shrimp, pat dry with paper towels. In a large skillet, combine oil, butter, garlic, bay leaves, and thyme. Cook and stir over medium heat until butter is melted. In a medium bowl, combine sherry, paprika, Worcestershire sauce, and kosher salt. Add shrimp. Toss to combine. Add shrimp mixture to the hot skillet. Cook and stir shrimp for 3-5 minutes or until shrimp are opaque.
To serve, transfer shrimp mixture to a serving dish. Serve with lemon wedges and French baguette slices.
Makes 8 appetizer servings.
Sooo delish!!!! Just keep putting that shirmp infront of those kiddos and maybe someday they might like it!
This recipe looks great. I will have to remember to make it some time. My stepdaughter has a shellfish allergy and we’re not giving Evan shellfish yet just in case. He is more than willing to eat noodles any time, though, so he wouldn’t even notice that he was eating something different!
I love shrimp and I love New Orleans. This can’t go wrong.
wow!! that looks delicious! i love shrimp :)
Great looking recipe. I can’t believe your kids don’t eat shrimp. They seem to eat a lot of stuff we didn’t eat when we were growing up.
But, I eat more things now than when I was a kid. Just had to develop a taste for a lot of it.
Natasha - 5 Star Foodie says
Love New Orleans style, such delicious preparation for shrimp!
I love anything with shellfish in it – and I love how most of the time the recipes are crazy easy to make!
Looks delicious. We all love shrimp so this would go over big in my house!
maybe you could have the sauce for chicken. When the kids love the sauce, you can segue into shrimp.
i’m not a shrimp eater, but this reminds me of the time when i was at red lobster during the all-you-can-eat shrimpfest and a friend of mine was dared to chug the little cup of butter that comes with each dish. he did it and was just fine, but i vomited a little in my mouth. :)