This dish is a New Orleans mainstay, created by Pascal’s Manale located at:
1838 Napoleon Avenue
New Orleans, LA 70115
There are so many imitations that the dish has kind of reinvented itself from the original at Manale’s. The main ingredients in the sauce of most versions are usually: Butter, Rosemary, Garlic, Black Pepper, and Worcestershire.
I’ve been wanting to post this dish for quite awhile, but I haven’t been able to locate head on shrimp until now. The fatty red substance in the shrimp heads, akin to the lobster’s tamale, is the key to your sauces flavor for this dish. The dish made with head off shrimp will be very good, but true flavor authenticity lies in the shrimp heads. I found my head-on shrimp in an Asian specialty store. Look long and hard like I have. You will find them and they will be worth every last bite.
New Orleans Style Barbecue Shrimp Recipe
2 Sticks of Unsalted Butter
2 Tbsp Garlic, minced
1/2 tsp Fresh Thyme, chopped
1/2 tsp Fresh Oregano, chopped
1 tsp Fresh Rosemary, chopped
1/2 Cup Abita Amber beer, or another good quality beer
1 Tbsp Fresh Lemon Juice
2 Tbsp Crystal Hot Sauce
2 Tbsp Worcestershire sauce
1 Tbsp Black Pepper, freshly cracked
3 Tbsp Italian Parsley, minced
1 Tbsp Kosher Salt
Cayenne pepper to taste
2 lbs Head on/shell on shrimp
Preheat an oven to 450 degrees F.
Melt 2 Tbsp of the butter in a large cast iron skillet over medium heat. Add the garlic and saute until slightly browned. Add the fresh herbs and cook for 2 minutes. Deglaze with the beer, reduce by half.
Add the lemon juice, Worcestershire, hot sauce, black pepper, kosher salt, cayenne pepper and the shrimp, tossing to coat well. Transfer the shrimp and sauce to a baking dish where the shrimp can bake in the sauce in a single layer. Place into the preheated oven for 10-15 minutes. Do not over cook the shrimp!
Serve in a large bowl with the chopped parley, your favorite beer, and lots of fresh French Bread for dipping in the sauce.
Be sure to check out my ever growing Index of Creole & Cajun Recipes!