New Orleans Barbecue Shrimp is a bold, buttery seafood dish that delivers big flavor without ever touching a grill. Despite its name, this iconic Louisiana specialty features shrimp cooked in a rich sauce of butter, garlic, Worcestershire, and spices, resulting in juicy shrimp bathed in a deeply savory, peppery sauce. It’s messy, indulgent, and absolutely unforgettable.
Orleans Barbecue Shrimp:
Often served with crusty French bread to soak up every drop of the sauce, New Orleans Barbecue Shrimp is a favorite in restaurants and homes alike. Its simplicity and intense flavor make it perfect for casual dinners, celebrations, or anytime you crave authentic New Orleans taste.
History:
New Orleans Barbecue Shrimp was created in the 1950s at Pascal’s Manale restaurant in New Orleans. Inspired by a customer’s description of a shrimp dish enjoyed in Chicago, the restaurant developed its own version using local Gulf shrimp and bold seasonings. The dish quickly became a house specialty and remains a defining example of New Orleans Creole cuisine.
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New Orleans Barbecue Shrimp
Ingredients
- 2 lbs large shrimp, shell-on
- 1 cup unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1½ teaspoons freshly ground black pepper
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon Creole seasoning
- Salt to taste
- Chopped parsley, for garnish
- Crusty French bread, for serving
Instructions
- Rinse shrimp and pat dry, leaving shells on.
- Melt butter in a large skillet over medium heat.
- Add garlic and sauté briefly until fragrant.
- Stir in Worcestershire sauce, lemon juice, zest, black pepper, paprika, cayenne, and Creole seasoning.
- Add shrimp and cook, turning occasionally, for 5–7 minutes until pink and cooked through.
- Spoon sauce over shrimp as they cook.
- Remove from heat and garnish with parsley.
- Serve hot with plenty of French bread.
Notes
- Shell-on shrimp provide the best flavour.
- Sauce should be peppery, not overly spicy.
- Serve immediately for best taste.
- Traditionally eaten by hand.
- Bread is essential for soaking up sauce.
Tips for Barbecue Shrimp:
- Use fresh Gulf shrimp if available.
- Do not overcook shrimp to avoid toughness.
- Adjust pepper and cayenne to taste.
- Warm bread before serving.
- Provide napkins—this dish is deliciously messy.
FAQs for Barbecue Shrimp:
Q1: Why is it called barbecue shrimp if it’s not grilled?
The name refers to the bold, spicy sauce rather than the cooking method.
Q2: Can I peel the shrimp before cooking?
You can, but shells add more flavor to the sauce.
Q3: Is this dish very spicy?
It’s pepper-forward but customizable in heat.
Q4: Can I make it ahead of time?
It’s best served fresh, but leftovers can be gently reheated.
Q5: What side dishes pair well?
Crusty bread, rice, or simple green salad.
Conclusion:
New Orleans Barbecue Shrimp is a true Creole masterpiece—simple in preparation yet incredibly bold in flavor. With its buttery, garlicky sauce and tender shrimp, it captures the essence of New Orleans cuisine. Perfect for sharing and savoring, this dish promises a rich, unforgettable dining experience.