Barbecue Shrimp Recipe
This dish is a New Orleans mainstay, created by Pascal’s Manale located at:
1838 Napoleon Avenue
New Orleans, LA 70115
(504) 895-4877
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.
Serves 2.
Be sure to check out my ever growing Index of Creole & Cajun Recipes!
Are you sure that’s enough for two? Looks like a single serve to me, eheheh. Poor you, finding it difficult to locate head on shrimp, even in cold Melbourne there are plenty of places to get them.
Comment by tankeduptaco — June 5, 2006 @ 6:44 pm
Thank you for the advice on where to aquire heads-on shrimp.
I have Proudhomme’s version of this dish and look forward to this rendition…hmmmm–shrimp,beer, bread…yum!
thanks for a great blog.
t.
Comment by _t_i_m_o_t_h_y__m_u_r_r_a_y__ — June 7, 2006 @ 9:55 pm
I am excited to try this - on our last visit to New Orleans we ate at Pascal’s and these were the best shrimp we had ever eaten - thanks for the recipe.
Is there anyway you can set up these recipe’s in printable form so we don’t have to print two or three pages of other stuff.
Thanks
Comment by sara rhoden — July 30, 2006 @ 4:10 pm
Thanks for all of your comments!
Sara - I need to work on a printable version, I’ve been meaning to do that for quite awhile now. In the meantime though, You could highlight and copy the text you want and paste it into a word document and print it that way. I will definately work on making this site more printer friendly, thanks for the suggestion.
Comment by Danno — July 30, 2006 @ 7:39 pm
Danno, if I’m not mistaken, you forgot to say add the remaining butter. Frank Davis, a local color guy on tv does a variation where you use half margarine and half butter. In your serving the bowl you mix bread crumbs and parmesan and then laddle the shrimp and butter combo on top. It makes for a really big mess when you peel the shrimp as the crumbs and cheese get all over your fingers. Anyway, love the site, keep up the good work.
Comment by Charlie — September 8, 2006 @ 3:33 pm
I thought this recipe called for wine instead of beer
Comment by Jeff Folse — October 4, 2006 @ 12:25 pm
Great recipe–looks very similar to one I had and lost years ago from the chef at the Old Nawlins Cookery in, well, New Orleans.
I can hardly wait to try it.
Good tip also on where to get intact shrimp!
Enjoying your site very much.
Comment by Bungalow Jo — December 27, 2006 @ 3:57 pm
I gotta say; I’ve spent the last two days cutting pasting and printing your recipes for a personal cook book. I look forward to trying different variations of this as well as all the rest of your recipes.
Great site - thanks for sharing your culinary art.
Comment by Gilbert Bennett — May 1, 2007 @ 6:12 pm
Thank you, thank you for your wonderful recipies. the shrimp ettouffe is to die for. Don’t stop what you do.
B Bonney
Comment by Beverly Bonney — January 30, 2008 @ 6:24 pm
The best barbecue shrimp I’ve ever tasted was at the Alpine restaurant in New Orleans. They give away their recipe. I also want to comment on the heads-on shrimp. I wonder if the requirement that you *have* to find the heads-on shrimp is just passed on without question. I can’t tell the difference, and I challenge anyone else if they can tell the difference. A professional test was done and most of the testers could tell little or no difference. Just wondering.
Comment by Fred — February 25, 2008 @ 9:13 am
I had the barbecue shrimp at Court of Two Sisters twice last time I was in New Orleans (May 08) and I think it’s the very best — it was so delicious and different than any I’d had before. I can’t seem to find the recipe — even the one in the restaurant’s cookbook doesn’t seem right at all. I mean, I am certain there was cane syrup in the mix, along with worcestershire, butter, and more, all which turned into a delectable mopping sauce that never will be forgotten. Any clues on how to get the true recipe???
Comment by Joanna — July 5, 2008 @ 8:10 pm
[…] Barbecue Shrimp recipe #1 Shrimp Etouffee Recipe Shrimp Creole Recipe […]
Pingback by Nola Cuisine » Barbecue Shrimp — August 17, 2008 @ 12:10 am
Use the heads-on shimp if you can find them. The juices from the heads add to the flavor of the sauce when in the oven. But this will work with de-headed shrimp.
Very delicious recipe. I added 1/2 orange squeezed and orange slices on top in the oven in addition to the lemons. Next time, I’m reducing the oven time to around 10 mins. Mine were almost overdone at 15.
Try it.
Comment by Ritch — August 19, 2008 @ 6:55 pm