This is not the typical barbecue recipe as I think of it, with a rub, marinade and/or a barbecue sauce laden with ketchup, sugar and spices. No, New Orleans Barbecue Shrimp is sauteed in lots of butter in a very flavorful sauce. Down South it is frequently served with the shells, heads and tails on but you won’t find shrimp that way in our fish markets in my area. No thank you anyways as I had my first and only experience with the heads on in a quaint restaurant in the countryside of France while on a business/vacation trip with Gene some years ago.
The basis for this sauce is butter and lots of it with the addition of rosemary, garlic, hot sauce, Worcestershire and beer. The result is bright and spicy, rich and deeply savory. You need lots of good bread for mopping up this sauce and plenty of bibs and napkins to keep the diners tidy as it is usually eaten with their hands. But not in my home… the shells, heads and tails are removed so we ate this yummy recipe with forks. Never did try this dish and so many others during my visit to New Orleans last year – hope to go again and experience the grand cuisine of the area – maybe even take a class.
It was invented in the 1950’s at Pascal’s Manale, a 100 year old New Orleans institution. The spices and preparations vary depending on the chef’s preferences, but the dish never fails. Trust me, this is absolutely delicious and so flavorful – it will be a favorite! I have provided Chef Mark DeFelice of Pascal’s recipe below. He did replace the butter with oil and wine.
The first recipe comes from Louisiana Cookin’ and they used plenty of butter. Not the healthiest of dishes but so good. I don’t usually like butter sauces because they are too rich but this recipe has so many other seasonings that the richness is toned down and all of the flavors blend together well.
New Orleans Barbecue Shrimp
- 2 lbs. jumbo shrimp, heads on (not for me – I even take the shells and tails off – it’s just a “quirk” of mine)
- 7 cups cold water
- 12 tbsp. unsalted, butter, divided
- 2 tbsp. rosemary leaves, finely chopped
- 1-1/2 tsp. black pepper (I used less)
- 2 tsp. Cajun seasoning
- 2 shallots, minced
- 4 cloves garlic, minced
- 1/4 cup Worcestershire sauce
- 1/4 cup of your favorite hot sauce (I used Sriracha – yum)
- 2 tbsp. fresh lemon juice
- 1/2 cup dark or amber beer (I used “Fat Tire” New Belgium Amber Ale) – could use white wine
- French bread for dipping into this wonderful sauce
Peel and devein the shrimp. Up here in the North we cannot buy shrimp with the heads on (thank goodness). Place the shells in cold water and bring to a boil, stirring occasionally, for 15 minutes. It will foam up in the beginning so skim that off. Strain through a fine sieve and set aside or refrigerate until ready to use. Reserve 1 cup for this recipe. It can be refrigerated for 1 week or frozen up to 3 months. Throw out the shells.
In a heavy skillet melt 5 tbsp. butter over high heat. Add rosemary, pepper, Cajun seasoning, shallot and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add reserved stock, Worcestershire sauce, hot sauce and lemon juice. Add the shrimp and cook just until pink.
Add beer and cook a couple minutes longer. Decrease heat to low and add remaining 7 tbsp. butter. Gently stir until the sauce is emulsified. Serve immediately with some good French bread.
Recipe by cookingwithauntjuju.com
I am sharing this flavorful shrimp dish from New Orleans with Angie, Mila and Kaila. Come join the party!
New Orleans Barbecue Shrimp - Pascal's version
- 1 lb. (21-25 count) shrimp, heads removed
- 5 tsp. Manale Spice (recipe follows)
- 1/2 tsp. garlic, minced
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. Louisiana hot sauce
- 3/4 cup extra virgin olive oil
- 1/2 cup white wine
- 1 tbsp. unsalted butter
- French bread for dipping
Clean shrimp, pat dry and place in a large skillet over high heat. Add Manale Spice, garlic, Worcestershire sauce and hot sauce, stirring constantly. Pour olive oil over shrimp, then add white wine. Stir to blend all ingredients thoroughly.
Continue cooking over high heat for 8 minutes, stirring often. Add butter and cook an additional 2 minutes until butter is melted and blended in. Try not to overcook the shrimp. Serve with some French bread for mopping up all of the sauce.
Manale Spice:
- 4 tbsp. black pepper
- 1/4 tsp. cayenne pepper
- 1 tsp. paprika
- 1 tsp. salt
- 1 tsp. thyme
- 1 tsp. oregano
- 1 tsp. basil
Combine above ingredients and store in an airtight container.
Recipe by cookingwithauntjuju.com
Mmmm… yum! That sounds so good. Have to try this the sauce really does sound amazing.
Thanks – the sauce is just scrumptious!
You just can not mess up shrimp!!!
Hopefully not!
I didn’t find any foods that I didn’t like on a trip to New Orleans. Wherever we went, everything was delectable. So I’m sure this was just as wonderful! 🙂
New Orleans is such a fun place to eat – so many good things to eat and different versions too!
oooh yes please! Will trade you a cake for a bowl of these yummy prawns x
For one of your cakes, you bet 🙂
Looks so good! I like to take the head and shell off the shrimp too.The manale spice mix sounds very yummy!
It’s just not appetizing is it Sandya? Two good recipes – I need to try the second one!
Judi, I like Cajun cooking and shrimp .Both recipes look awesome. I have bookmarked the second one too:)
Wow this sounds full of the best flavors! Really delicious!
Thank you – shrimp is a favorite and so is this sauce!
I love all the flavours going on in this recipe. It sounds delicious 🙂
Thanks Natalie – perfect recipe using shrimp/prawns!
Definitely looks like something from New Orleans. Unfortunately both of my men folk are allergic to shrimp. It’s a great shame as I love them. So, they are my go to meal when we are eating out.
Gene was not a big shrimp eater, so I did the same and always ordered it at restaurants!
Sometimes you need a dish that is just oh so good, no matter how much butter it includes! This sounds like a flavorful dish! And, thank you for sharing a bit of history about the barbecue. I love when I have the opportunity to learn while enjoying the fiesta! 🙂
And, thank you so much for bringing some seafood to the party this week! I always love to see what you create, and I hope you have a fabulous weekend. 😀
Thanks Kaila and you’re welcome. My computer has been in the hands of the Geek Squad since last Sat. and I just got it back yesterday so I am late in responding to comments. This is a very good recipe and the butter is definitely worth it – once in awhile you know 🙂 Hope you had a fun week co-hosting and have a great weekend!
I’m quirky too! I don’t want my food staring at me! I love shrimp, and this dish looks and sounds delicious!
I know you like shrimp Julie and if you want to splurge sometime do give this recipe a try!
I was afraid of large prawns too, but now (after buying them several times) I don’t think it’s scary to peel and take off its heads))
It was interesting to read your post and discovering a new recipe and the story behind it. I’m a huge fan of shrimps, so I’m saving this recipe. Thanks for sharing, Juju! 🙂
So, did you like shrimps marinated in beer more than in wine? For me, both recipes sounds very tasty! 🙂
Sorry I am so late responding and thanks so much for your nice remarks and the feature. My computer was being repaired all week, just getting it back yesterday! I’m glad you enjoyed my post and hope you try one of the recipes. I made the first one with butter and beer and it was sooooo gooooood! I will try the second one too when I make shrimp next. They don’t sell shrimp/prawns with their heads on here so I am not used to it. Something about the eyes, ha!ha! Hope you had fun co-hosting last week and have a good weekend 🙂
No worries Juju! I’m glad you’re back and your PC is working now. 🙂 Actually, most of the time I don’t use shrimps heads too, so it’s even better when they are cleaned)))
I fall in love with your recipe.. hahaha 😀 and I do hope you will share more such interesting recipes!
Have a great weekend!
It’s good to be back Mila! I have over 800 posts on my blog and there are lots of shrimp recipes. Have a great week… 🙂
I am drooling all over my keyboard Judi! I can never have too many shrimp recipes and this one looks incredibly delicious!! Thanks for sharing the recipe and the history behind this gorgeous dish 🙂
Thanks Naina – I was drooling while eating it, ha!ha! It’s a keeper for sure 🙂
Love barbecue shrimp. My husband makes this for me about once a month every since our first visit to Pascal’s Manale.
Lucky you Karen to have such a sweet husband! I have not tried it in New Orleans yet, but the recipe I made sure was delicious. It’s on my “bucket list” on my next visit to New Orleans 🙂
Timely recipe as we mourn the loss of Paul Prudhomme this week. Looks really yummy!
How sad and what a great chef he was – his cooking and his character!
Will be in New Orleans next week…hot new restaurant in the country is there and features….Isreali cuisine. Go figure😀. Going to try it but get plenty of traditional food too.
Is it Shaya? – it’s rated no. 10 of “best restaurants in New Orleans”. You can find any cuisine you want in New Orleans so it does not surprise me. It’s quite the city for any foodie, no matter what your taste in food is.
Yes it is Shaya. Have you been?
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