Category Archives: Cajun

New Orleans Style BBQ Shrimp

New Orleans Style BBQ Shrimp

Ruth’s Chris New Orleans-Style BBQ Shrimp


20 large (16/20) shrimp, peeled and de-veined
1 ounce canola oil
1 tablespoon plus 5 teaspoons green onions, chopped
2 ounces dry white wine
1 teaspoon fresh chopped garlic
4 tablespoons Worcestershire Sauce
1 teaspoon Tabasco
1/2 teaspoon cayenne
1/2 teaspoon paprika
8 ounces (2 sticks) salted butter


Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp.

Place shrimp on four plates and enjoy.

Sharon Springfield

Sharon Springfield  

Sharon Springfield on PinterestSharon Springfield on FacebookFollow Me On Google+


Powered by Wordpress Plugins - Get the full version!

New Orleans Style BBQ Shrimp Recipe

Sweet and Spicy Meatballs

1 pound lean ground beef
2 eggs, well beaten
3/4 cup dry breadcrumbs
1 tablespoon Cajun Seasoning
2 tablespoons butter
1 1/2 cups barbecue sauce
1 can (8 ounces) pineapple chunks in its own juice

Combine first 4 ingredients; mix well. Shape into 1-inch balls. Melt butter in large nonstick skillet. Brown meatballs; drain and set aside.
Combine remaining ingredients in a large saucepan. Add meatballs; stir to coat with sauce. Bring to a boil; reduce heat and simmer 15 minutes. Serve warm.

Pan-Seared Cajun Scallop

Sweet scallops are given a Cajun-flavored crust, then tossed with balsamic vinegar-dressed spinach and crisp-cooked bacon. Serve with corn bread and cold beer and you have a meal that’s both homey and elegant in no time flat. This recipe is featured in the book Better Homes and Gardens Fresh & Simple 20-Minute Super Suppers.

1 pound fresh sea scallops
2 tablespoons all-purpose flour
1 to 2 teaspoons blackened steak seasoning or Cajun seasoning
1 tablespoon cooking oil
1 10-ounce package prewashed spinach
1 tablespoon water
2 tablespoons balsamic vinegar
1/4 cup cooked bacon pieces

Rinse scallops; pat dry. In a plastic bag combine flour and seasoning. Add scallops; toss to coat. In a large skillet cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning once. Remove scallops.
Add spinach to skillet; sprinkle with water. Cook, covered, over medium-high heat 2 minutes or until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to skillet; heat through. Sprinkle with bacon.