NOLA-Style BBQ Shrimp is the one Louisiana dish you don’t want to miss; rich in taste from being cooked in a deliciously sinful, spiked buttery sauce of Worcestershire sauce, real unsalted butter, a splash of hot sauce, lemon juice, minced garlic and herbs and spices for that decadent flavor you have come to expect from and NOLA-style recipe.
The NOLA-Style BBQ Shrimp recipe we all know and love dearly; really isn’t true to its name in any shape or form. There will never be any hickory, mesquite wood or hot coals involved in this delicious shrimp recipe. That rich spiked buttery sauce will never see the light of any BBQ sauces that have been sweetened with honey, brown sugar or even black strap molasses.
Like all good recipes, there seems to be a bit of a legend behind this recipe; it’s been said this recipe was created in during the 1950s in the kitchen of none other than an Italian family 100-year-old restaurant named Pascal’s Manale, at 1838 Napoleon Ave, New Orléans, LA 70115. That’s right if you’re in NOLA you can still order that fantastic recipe from their menu.
I make my BBQ Shrimp recipe a little differently, I like my shrimp to absorb the rich butter flavor along with the peppery flavor of the Worcestershire sauce. Many people may cook theirs in the Worcestershire and seasonings then add the real butter; I call nonsense on that one. If I’m going to splurge with all this rich butter, I am going to enjoy that flavor to the fullest.
If you are on a diet or watching your cholesterol, trust me when I say this recipe isn’t for you…
NOLA Style BBQ Shrimp
- 24 Jumbo Gulf Shrimp or 2 pounds shells on
- 2 sticks of unsalted butter
- 2/3 of a cup of Worcestershire sauce
- 1 tablespoon of hot sauce
- Zest of 2 lemons
- Juice of 3 fresh lemons
- 5 finely minced garlic cloves
- 1 tablespoon of Cajun or creole seasoning
- 1/2 of a teaspoon of smoked paprika
- 1/2 of a teaspoon of thyme
- 1/2 of a teaspoon of freshly cracked black peppercorns
- 2 sliced lemons
- chopped green onions
- French baguette
- Lightly rinse 24 jumbo Gulf shrimp or 2 pounds in cold water; do not remove the shells. Place in a colander till ready.
- Meanwhile, in a large cast iron or metal skillet on medium heat; add 2 sticks of unsalted butter and melt.
- Once unsalted butter has melted in metal skillet; add Worcestershire sauce, hot sauce, zest of 2 lemons, juice of 3 lemons, finely minced garlic cloves, Cajun or Creole seasoning, smoked paprika, thyme, and freshly cracked peppercorns. Reduce heat to low.
- Add 24 jumbo Gulf shrimp or 2 pounds of shrimp to cast iron or the metal skillet on low heat, cook till the Jumbo Gulf shrimp shells become a nice pink color.
- Remove from heat; place in separate serving bowls, ladle with pan sauce, garnish with lemon slices and green onions.
- Serve with a fresh French Baguette and extra hot sauce if desired.
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