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New Orléans Style bbq Shrimp

January 13, 2017 (Last Updated: September 2, 2021)

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 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 richly flavored broth.

You can find various versions at the restaurants and in homes across the city of New Orléans, in Louisianna, but the original recipe comes from the Uptown restaurant, Pascal’s. It’s one of the oldest and best methods for New Orléans Style bbq Shrimp.

 

 

New Orléans Style bbq Shrimp RecipeIn the mid-1950s, the New Orléans-based Italian restaurant Pascal’s Manale opened its 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, 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.

 

The 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.

 

If you decide to order this at Pascal’s Manale, you will 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. The choice is yours when you make it if you prefer the traditional way to leave them on.

 

 

 

 

 

New Orléans Style bbq ShrimpAs you can see from this image above I am 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!

 

I 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.

 

 

 

 

Tips for buying Shrimp:

  1. Buy local Fresh Shrimp: If you are on the East or West coast there are plenty of places to buy fresh local shrimp. If you are not located on either coast you can buy the next best thing American frozen shrimp from the East or West coast. Never Farmed and never imported from areas such as China due to the fact they may have been treated with banned chemicals, antibiotics, pesticides, or other contaminants.
  2. Avoid frozen shrimp that contains: Sodium tripolyphosphate, which is an additive and used to make your seafood appear much firmer, smoother and glossier. Seafood manufacturers may soak your seafood in a quick chemical bath of STPP in order to achieve these effects.
  3. Expect to pay more for shrimp as you would other luxury kinds of seafood. The thought of knowing that your shrimp is safe, as well as the wholesome kind, usually comes at a higher price, 

 

 

 

 

 

Ingredients needed for New Orléans Style bbq Shrimp 

  • Five tablespoons unsalted butter

  • 1/2 of a cup extra-virgin olive oil

  • One cup white table wine

  • One tablespoon of Worcestershire sauce

  • One tablespoon of hot sauce

  • Two pounds of fresh local  jumbo Gulf shrimp, heads removed

  • One tablespoon of black pepper

  • 1/2 of a tablespoon of smoked paprika

  • One teaspoon dried thyme

  • One teaspoon dried oregano

  • Two 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 for New Orléans Style bbq Shrimp

  1. Wash the jumbo Gulf shrimp and pat dry.

  2. Place a large metal skillet over 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 the sauce.

 

 

 

 

 

 

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.

New Orléans Style bbq Shrimp

hmccallum
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 a very delicately prepared shrimp dish cooked in a rich butter sauce spiked with a healthy dose of Worcestershire sauce and white wine
5 from 3 votes
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American, Cajun
Servings 6 People
Calories 498 kcal

Ingredients
  

  • 5 tablespoons Unsalted Butter
  • cup Olive Oil
  • 1 cup White Table Wine
  • 1 tablespoon Hot Sauce
  • 2 pounds Jumbo Gulf Shrimp, with tails Heads and shells removed
  • 1 tablespoon Black Pepper
  • ½ tablespoon Smoked Paprika
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 2 teaspoons Minced Garlic
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Cayenne Pepper
  • 2 Lemons, sliced Optional
  • Chopped Parsley Garnish
  • 1 loaf French Bread to serve

Instructions
 

  • Wash the jumbo Gulf shrimp and pat dry.
  • Place a large metal skillet over medium heat, add butter, extra-virgin olive oil, white wine, Worcestershire sauce, and hot sauce. Stir to combine all the liquid ingredients.
  • 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,
  • Cook over medium heat for about 6 or 7 minutes, stirring here and there.
  • Garnish the shrimp with lemon slices and fresh chopped parsley.
  • Serve with white rice and French bread for dipping in sauce.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Serving: 01Calories: 498kcalCarbohydrates: 45gProtein: 29gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0gCholesterol: 216mgSodium: 1454mgPotassium: 378mgFiber: 3gSugar: 3gVitamin A: 915IUVitamin C: 21mgCalcium: 143mgIron: 4mg
Keyword BBQ Shrimp, Jumbo Shrimp
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New Orléans Style bbq Shrimp

 

 

 

 

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6 Comments

  • Reply
    James Diodato
    April 17, 2018 at 9:47 am

    If I’m not mistaken, cooking shrimp with the shell on keeps them from shriveling. They are plumper and the shell adds more flavor. Just grab a few more napkins.

    • Reply
      Heidy McCallum
      April 17, 2018 at 9:59 am

      I totally agree with you James, unfortunately, the hubby just can’t be bothered lol. I prefer mine on too!

  • Reply
    Ewan
    January 16, 2017 at 10:16 am

    What hot sauce do you recommend?

    • Reply
      Heidy L. McCallum
      January 16, 2017 at 10:35 am

      I like Crystal hot sauce, but really I think hot sauce is usually a personal preference so use what your family prefers.

  • Reply
    Nancy Mock
    January 13, 2017 at 12:34 pm

    Do you think this saucebwould be as good on chicken or other meats? It sounds delicious!

    • Reply
      Heidy L. McCallum
      January 13, 2017 at 1:21 pm

      Hi, Nancy, I’m not sure because I honestly have never tried it on chicken, however, I don’t see why not…I mean heck it’s worth a shot. Thank you for stopping by!

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