Fresh traditional New Orleans BBQ Shrimp with a finger lickin’ spicy lemon herb garlic butter sauce. A perfect southern pairing with roasted garlic cheese grits.
New Orleans BBQ Shrimp is not a traditional BBQ sauce. It is a combination of spicy garlicky, herb, and butter sauce. The dish was first created at a restaurant Called Pascal Manale's in uptown. If the story can be believed, someone walked in and asked to have a dish recreated from another restaurant and it was born.
What do you need for New Orleans Style BBQ Shrimp?
Large shrimp
Worcheshire
Creole Seasoning
Black Pepper
Garlic
Onion
Celery
Lemon
Unsalted Butter
French Bread
Bay Leaves
White Wine
Green Onions
Tabasco sauce, optional
The Recipe...
Sauté onions until soft and cooked through. Then add celery and sauté for 2 minutes.
Add garlic, creole seasoning, bay leaves, and black pepper. Continue to sauté until aromatic, about 30 seconds.
Deglaze your pan with white wine.
Add shrimp and sauté until translucent but not overcooked. Add Worcheshire, lemon juice, and oregano to the pan.
Turn off heat and fold in butter.When butter is incorporated, add green onions, lemon juice and season with salt to taste. Check for desired heat and add tobacco if you would like more.
In New Orleans, the shrimp is traditionally not peeled. This is because the shells will trap the butter sauce and you can suck on the shrimp before you peel it.
However, when serving a sit-down dinner, I find it easier to peel the shrimp before-hand.
Tip #2
This dish works better with larger shrimp, smaller shrimp tend to get lost in the sauce. I usually buy a bag that says 16/20, this means there are 16-20 pieces of shrimp per pound.
Many bags at Costco are 2 pound bags so keep in mind that would be 34-40 pc.
Tip #3
My advice is to always buy frozen shrimp, unless buying fresh off the boat. This is because you really do not know how long it has been thawed at the store and 99.9% of shrimp is frozen when delivered and then thawed. Because you really do not want to refreeze they need to be cooked right away or at least in 24 hours.
If you buy them frozen, you can thaw them whenever you're ready.
Tip #4
A perfectly cooked shrimp is firm enough to curl without being rubbery, and it has an opaque pinky color.
Tip #5
There are many different brands of Creole Seasoning. Trasome are hotter than others so if you have not tried yours before add a little at a time and check the heat. Some are really hot and others are medium heat.
Tip #6
Always serve with plenty of bread on the side to pick up all the sauce. You will thank me for this reminder!
How can I make this ahead?
The day before, thaw out the shrimp in a bag in your refrigerator.
The cooking process should all be done the day of.
Storing tips?
I’m going to say that it is doubtful that you will have leftovers, but if you do I recommend only keeping them for a day in the refrigerator.
Fresh traditional New Orleans BBQ Shrimp with a finger lickin’ spicy lemon herb garlic butter sauce. A perfect southern pairing with roasted garlic cheese grits.
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