New Orleans-style barbecue shrimp isn't grilled at all. Instead, the shellfish is seared and then coated in a rich, buttery sauce that's full of Cajun spices.

New Orleans Barbecue Shrimp. 4 appetizer portions or 2 entrees. 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled. 1/2 cup Worcestershire sauce ...

Feb. 26, 2006 — -- "GMA Weekend Edition," broadcasting live from New Orleans in honor of Mardi Gras, joined chef Frank Brigtsen at Brigtsen's Restaurant for a demonstration of how to make New ...

Louisiana barbecue shrimp is a beloved dish with a rich history. What it doesn't have, confusingly, is any barbecue flavor.

Tips for Making Al Roker's New Orleans-Style Grilled Shrimp. 1. Cut down on the salt. This recipe calls for a full tablespoon of salt, but I used half that amount because I was a little afraid the ...

This recipe takes the popular recipe for New Orleans barbecue shrimp and turns it into a dip. New Orleans barbecue shrimp are sautéed in butter with lemon, hot sauce, Worcestershire sauce and ...

New Orleans-Style Barbecue Shrimp. Serves 4. Note: You won't need to fire up the grill for this quick and easy shrimp dish, but you will need plenty of crusty bread to sop up the rich, buttery sauce.

For my recipe, which serves two, I thawed and used 14 of those shrimp, meaning each serving of them was about $3.80. I kept the remaining shrimp frozen for another use. The cost of shrimp, of ...

Place shrimp shells in a pot, add just enough cold water to cover the shells. Bring to a boil, reduce heat to a simmer, cook for 20 minutes. Strain and reserve liquid.

Barbecuing is, of course, a beloved American culinary pastime based around cooking foods on the grill (or, historically, right over a fire). Shrimp prepared this way can be the highlight of any ...