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.
In 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.
As 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:
- 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.
- 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.
- 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
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 the sauce.
New Orléans Style bbq Shrimp
- 5 tablespoons Unsalted Butter
- ⅕ 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
- 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.