New Orléans Style bbq Shrimp Recipe

New Orléans Style bbq Shrimp is one of the fabulous historical dishes of New Orléans. Of course, New Orléans Style bbq Shrimp isn’t about dumping a bunch of BBQ sauce on chargrilled shrimp. It’s actually a  very delicately prepared shrimp dish cooked in a rich butter sauce spiked with a healthy dose of Worcestershire sauce and white wine and eaten with a freshly baked crusty French bread to sop up the rich flavored broth. You can find various versions at the restaurants and in homes across the city of New Orléans, but the original recipe comes from the Uptown restaurant, Pascal’s.

In the mid-1950s, the New Orléans-based Italian restaurant Pascal’s Manale opened it’s doors in 1913 on Napoleon Ave,  New Orléans, LA  and invented the BBQ shrimp recipe. The story is told as one of the restaurant’s frequent customers,  a Mr. Vincent Sutro, had just returned to the New Orléans area from a trip to Chicago, and he began discussing a fabulous dish he had in Chicago with chef Jake Radosta.  He then asked the chef if he could reproduce a similar recipe for him that evening for his meal.

new-orleans-style-bbq-shrimp-2The Pascal’s Manale Restaurant’s Chef Jake  Radosta tried to no avail to recreate the original Chicago dish based on the customer’s description. What he served to Vincent Sutro ended up not coming out the same as the shrimp dish did in Chicago during his trip, however, he insisted that the shrimp recipe was even better. The Pascal’s Manale restaurant decided to put the dish on the menu, where it’s been ever since.

new-orleans-bbq-shrimp-5Now if you decide to order this at Pascal’s Manale you will definitely need a bib, yes I said it, a bib, you’ll also need several napkins on the table as you will be peeling those New Orléans Style bbq Shrimp apart yourself. In my recipe, I have omitted the shells because I have some folks that prefer not to be fondling their food removing shells or little legs and such. Really the choice is yours when you make it if you prefer the traditional way leave them on.

new-orleans-style-bbq-shrimpAs you can see from this image above I am totally sneaking out a  New Orléans Style bbq Shrimp from the pan because let’s face it I am too darn impatient to wait for dinner to try one. In my defense, though, this is one of my favorite iconic recipes. So good!

new-orleans-style-bbq-shrimp-1I like serving my New Orléans Style bbq Shrimp with fresh white steamed rice and freshly baked crusty French bread, to soak up all that deliciously flavored buttery broth. The white rice, of course, is optional but the crusty French bread is a must have with your meal.

the-iconic-new-orleans-style-bbq-shrimp-recipe-collage

New Orléans Style bbq Shrimp Recipe

  • 5 tablespoons unsalted butter
  • 1/2 of a cup extra-virgin olive oil
  • 1 cup white table wine
  • 1 tablespoon of  Worcestershire sauce
  • 1 tablespoon of hot sauce
  • 2 pounds of jumbo Gulf shrimp, heads removed
  • 1 tablespoon of black pepper
  • 1/2 of a tablespoon of smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons of  minced garlic
  • 1/2 of a teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • Lemon slices, optional
  • chopped parsley, optional garnish
  • French bread for serving

Directions 

  1. Wash the jumbo Gulf shrimp and pat dry.
  2. Place a large metal skillet onto medium heat, add butter, extra-virgin olive oil, white wine, Worcestershire sauce, and hot sauce. Stir to combine all the liquid ingredients.
  3. Place the jumbo Gulf shrimp in the large metal skillet over medium heat, add black pepper, smoked paprika, thyme, oregano, minced garlic, kosher salt,  and cayenne pepper,
  4. Cook over medium heat for about 6 or 7 minutes, stirring here and there.
  5. Garnish the shrimp with lemon slices and fresh chopped parsley.
  6.  Serve with white rice and French bread for dipping in sauce.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2017- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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