You’ll think you’ve been transplanted to Bourbon Street when you taste this delicious New Orleans BBQ Shrimp! And, it’s so easy that you can make it on busy weeknights!
My father-in-law is famous for this New Orleans-style barbecue shrimp. When he tells people he’s planning to make it, they literally jump up and down! Okay, I’m the only one that jumps up and down, but when you have a dish that people anticipate eating when they’re at your house, you truly have something to be proud of.
This New Orleans BBQ Shrimp isn’t barbecued in the sense we typically think of. It’s not grilled. It’s not slathered in sweet barbecue sauce. This recipe is very similar to the recipe served at Pascal’s Manale restaurant in New Orleans, where the dish originated. But, honestly, this recipe is easier to make and way less complicated than their original recipe!
This delicious shrimp is baked in the world’s most delicious butter sauce. It’s like a shrimp scampi with a ton of extra savory flavor.Butter, olive oil, lemon juice, loads of garlic, Worcestershire sauce, creole seasoning, bay leaves, black pepper and cayenne pepper are combined then poured over the top of the shrimp and then baked in the oven.
The sauce seeps into the shrimp as the shrimp shell locks in the spices. Don’t let the amount of butter in this shrimp scare you! Kind of like mussels, there is a TON of extra sauce leftover.
“This recipe is DIVINE! 10 stars from me! Add in warm crusty bread for dipping! ❤️”
I typically use fresh shrimp if I can find it. For the size of the shrimp, I prefer smaller shrimp or medium shrimp (30-35 count per pound) for this recipe. You can select either peeled or unpeeled shrimp, depending on your preference. I prefer using deveined shrimp, for sure.
I do not think this is a good way to use jumbo shrimp. I like to maximize the surface area of shrimp that touches the delicious buttery bath!
Recipe Additions:
Like all recipes, you have the option to make some fun additions. Here’s are some great additions that I’ve added to this Cajun shrimp recipe with success:
A splash of white wine
Top with green onions once baked for garnish
Add lemon slices once baked for garnish
Add fresh rosemary once baked and stir to allow the herb to become fragrant
Add 1/2 cup Abita Amber beer to the sauce
If you are concerned about the butter content, substitute a portion of butter for shrimp stock or seafood stock.
Serving Suggestions:
I like to serve this New Orleans-style BBQ Shrimp with a big loaf of French bread, a crisp, green salad and a glass of dry white wine or a festive King Cake Martini! I typically give each person a soup bowl for their shrimp, and also put a large bowl on the table for the shell discards.
You may want to tear your hot French bread into small chunks to make it easier to grab while you’re eating.
Also, grab a big bowl for the shrimp shells! Eating this barbecue shrimp recipe is a FUN, communal experience!
Leftovers
Save leftovers in an airtight container. Reheat gently in the microwave or oven. The butter will harden when it gets cold.
Don't break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.
I love to serve this shrimp over Southern-style cheesy grits. However, you can also serve it over rice or just by itself. To sop up every bit of that New Orleans BBQ sauce, I recommend a side of crusty French bread. Get a loaf of good bread, or better yet, make your own no-knead artisan bread or southern spoon rolls.
The “barbecue” in barbecue shrimp refers not to the process of barbecuing shrimp on a grill, but rather the sauce in which the shrimp are prepared that results in a smokey red, or “barbecued,” color!
Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque. Be careful not to overcook the shrimp or else it will become tough.
Shrimp, namely white, brown, and seabob, have been harvested commercially in Louisiana since the 1800s and continue to be the foundation as the second largest commercial fishery in the state.
On a half sheet pan, toss the shrimp, salt, garlic, olive oil, red pepper flakes, and lemon zest. Let sit for 10 minutes.
Roast for 7 to 9 minutes, until pink and just cooked through. Remove from the oven, add the butter, and toss the shrimp until coated. Spritz with fresh lemon juice.
For a big party I like to choose a salad, a vegetable like corn on the cob, buns or bread, a starch (potatoes, rice, etc) and perhaps one more recipe to cook on the BBQ. Skewers or more BBQ seafood always pairs well. Choose a few recipes that can be prepared ahead like cornbread and potato or pasta salad.
Drunken shrimp (simplified Chinese: 醉虾; traditional Chinese: 醉蝦; pinyin: zuìxiā), also known as drunken prawns, is a popular dish in parts of China based on freshwater shrimp that are sometimes eaten cooked or raw. The shrimp are immersed in liquor to make consumption easier, thus the name "drunken".
Louisiana shrimp are prized by home cooks and restaurant chefs alike. The overall quality of our Gulf shrimp is unparalleled when it comes to taste and texture. Some call it a briny sweetness that shines in almost any culinary preparation with a texture that is unmatched by imported products.
Line shrimp on baking sheet and cover with spices from river road packet. Cook on 350 for 20 minutes (or until shrimp are cooked. Stir around to mix! Assemble and serve with grits and lots of French bread!
Neglecting to marinate when making sautéed shrimp can result in a bland and awful taste. This happens as your shrimp does not get enough time to soak in any flavor. Hence, always marinate your shrimp before cooking to infuse them with flavor. It does not require you to whip up a fancy mixture for marinating you shrimp.
If you want juicy, flavorful shrimp, you've got to grill them with the shells on. They add so much more flavor to the shrimps, and they protect the delicate skin from the brutal fire.
Directions. With a pair of rubber dishwashing gloves on, remove the head from the tails of the prawns. Peel the prawns and throw them in some iced water (this gives the prawns a more "crunchy" texture, if that's what you like. If not, you can skip this step) Drain when ready to eat and server with wasabi and soy sauce.
Shrimp co*cktail is the best! You can hold the shrimp with tails by the tail with fingers, dip it in sauce, then bite it off. For the tail, discard it on the plate underneath the co*cktail dish. When the tail of the shrimp is already removed, you may eat it with a seafood fork.
Yes, the shell of grilled shrimp is safe to eat, is shrimp shell good for cats . However, the shell can be tough and may not be as palatable as the shrimp meat itself. Whether you choose to eat the shell or not is a matter of personal preference.
BBQ prawns a great entree served on skewers and dipped into the tangy yoghurt sauce, or you can even BBQ the prawns then toss through a salad of mango, avocado and cherry tomatoes with the yoghurt sauce as a dressing and a jacket potato or bread on the side to make a balanced, decent sized meal.
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