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.

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 ...

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 ...

For when you are planning your next big get together outdoors, a "mess of shrimp" is the perfect way to round out a day spent at the lake.

When the brine has cooled completely, add the shrimp. Cover the container and refrigerate for at least 30 minutes or up to 2 hours. Drain and discard the brine.

Chef NicholasAndoefrom Hard Rock Hotel & Casino Tulsa shares his recipes for New Orleans barbecue shrimp and dirty rice. 1 weather alerts 1 closings/delays. Watch Now.

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 ...