NEW ORLEANS BARBECUE SHRIMP RECIPE
If you’ve ever visited New Orleans and visited Pascal’s Manale, you’ve most likely had their Barbecue Shrimp. It’s a delicious dish made of butter (lots of it), Worcestershire sauce, lemon, and a handful of spices and eaten with fresh French bread. It’s spicy, messy, and one of the best things you will ever eat!
While the dish is called Barbecue Shrimp, you don’t need to fire up the grill or coals, light up the grill, or break out the barbecue sauce. Yes, Barbecue Shrimp has nothing to do with grilling or mopping on the traditional barbecue sauce that you’re familiar with. In New Orleans, barbecue shrimp refers to the sauce in which the shrimp are prepared that results in a smokey red, or “barbecued” color.
WHERE DID NEW ORLEANS BARBECUE SHRIMP COME FROM?
Barbecue shrimp was invented by Pascal’s Manale in 1954, but the exact recipe is a secret. A customer who recently visited Chicago told the restaurant chef about a dish he had eaten there made of shrimp, butter, and pepper. The chef then created something similar, or his version of it, and the customer said it was even better than what he had in Chicago. It was then added to the menu at Pascal’s Manale and has remained on the menu to this day, and one of the most copied New Orleans dishes in the world.
Today, Pascal’s Manale is the New Orleans second-oldest continuously operating restaurant owned by the same family, but in 2023, the restaurant was acquired by Dickie Brennan & Co. Pascal’s Manale is considered an institution in New Orleans, and if you ever visit the city, it’s one of the best restaurants in the city.
KEYS TO THE BEST BARBECUE SHRIMP
While this dish is rather simple to make, there are a few things to keep in mind for the best result. The key to the dish is the sauce, which contains butter, lemon juice, and Worcestershire sauce. The biggest tip to making this taste like the restaurant’s version is to not hold back on the butter. This recipe uses 2 sticks (yes, 2!), but it’s necessary as it’s the key to the flavor and consistency of the sauce.
Another key is to use head-on shrimp as it contains fat and proteins, and that’s where all the flavor comes from. While it may be hard to find head-on shrimp in cities away from the coast, you can use more spices to make up for the flavor of the missing heads. If you can get wild-caught head-on shrimp, that is even better as it’s more superior to farmed shrimp.
If you cannot find head-on shrimp, use shrimp that are not shelled. One of the best parts about eating this dish is peeling the shrimp from the shell, as the shell helps keep the shrimp tender and moist. If you do not want to deal with the shells at all, you can use pre-shelled shrimp, but just know, it won’t be as flavorful.
This is also a rather salty dish, so if you are watching your sodium intake, use less salt. You can also use less butter if you are watching your fat. If you want to replace the butter (but you really shouldn’t), olive oil can be used it its place. Replace the butter with 3/4 cups of olive oil.
THE RECIPE
This New Orleans Barbecue Shrimp recipe is buttery, spicy, and best eaten with crusty French bread. This can be served as an appetizer, main dish, and possibly a bib!
WHAT YOU WILL NEED:
- 3 tablespoons of butter, plus 12 tablespoons, cut into 1/2 in cubes and chilled
- 3 cloves of garlic, minced
- 1/2 cup Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 2 tablespoons fresh lemon juice
- 3 teaspoons ground black pepper
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon basil
- 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
- French bread as an accompaniment
Step 1: Wash and pat dry the shrimp.
Step 2: In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the garlic, cook until soft, about 1-2 minutes. Add Worcestershire sauce, Tabasco sauce, lemon juice, and seasonings.
Step 3: Bring to a simmer, cook until the sauce is reduced by half, about 3-4 minutes. Add the shrimp, cook, flipping once, until cooked through, about 3-4 minutes. Reduce heat to medium-low and stir in the chilled butter to make a smooth sauce. Adjust seasoning with Tabasco sauce. Serve with crusty French bread.
New Orleans Barbecue Shrimp
[stars_rating_avg]Ingredients
3 tablespoons of butter, plus 12 tablespoons, cut into 1/2 in cubes and chilled
3 cloves of garlic, minced
1/2 cup Worcestershire sauce
1 tablespoon Tabasco sauce
2 tablespoons fresh lemon juice
3 teaspoons ground black pepper
1/4 teaspoon Cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
French bread as an accompaniment
Instructions
Wash and pat dry the shrimp.
In a large skillet, melt 3 tablespoons of butter over medium-high heat. Add the garlic, cook until soft, about 1-2 minutes. Add Worcestershire sauce, Tabasco sauce, lemon juice, and seasonings.
Bring to a simmer, cook until the sauce is reduced by half, about 3-4 minutes. Add the shrimp, and cook, flipping once, until cooked through about 3-4 minutes. Reduce heat to medium-low and stir in the chilled butter to make a smooth sauce. Add more Tabasco sauce if desired. Serve with crusty French bread.
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Nutrition Facts
Calories
934.52
Fat
93.02 g
Sat. Fat
58.49 g
Carbs
16.95 g
Fiber
1.73 g
Net carbs
15.21 g
Sugar
5.57 g
Protein
13.23 g
Sodium
1501.35 mg
Cholesterol
329.9 mg
