As a born-and-raised New Orleanian, the smell of sizzling shrimp in buttery sauce brings back my childhood. The flavors of New Orleans-style BBQ shrimp hold a special place in my heart. I’m excited to share this simple recipe with you. Get ready to enjoy the Big Easy’s flavors in your kitchen!
Table of Contents
Introduction to New Orleans-Style BBQ Shrimp
New Orleans-style BBQ Shrimp is a favorite dish in the city. It has been a key part of New Orleans’ food scene for many years. This dish, known for its unique flavor, started in the 1950s at Pascal Manale’s restaurant.
Origin of BBQ Shrimp at Pascal Manale’s
In 1953, Pascal Manale’s team created this special shrimp dish. It used wild Louisiana shrimp cooked in a butter sauce with Worcestershire. The sauce’s color reminded people of barbecue sauce, even though it wasn’t grilled.
Why It’s Called BBQ Shrimp
Even though it’s called BBQ Shrimp, it’s not grilled. The shrimp are sautéed in a sauce made of butter, Worcestershire, and spices. The name “BBQ Shrimp” came from the sauce’s color. But, it’s now a cherished part of New Orleans cuisine.
“The secret to mouthwatering BBQ shrimp is all about the sauce. It’s a perfect balance of richness, acidity, and spice that really allows the flavor of the shrimp to shine.”
– Chef, Pascal Manale’s Restaurant
Essential Ingredients for Perfect BBQ Shrimp
To make authentic New Orleans-style BBQ shrimp, you need the right ingredients. Start with medium to large shrimp, about 5-6 ounces. This size is perfect for a great bite. Make sure they’re wild-caught for the best flavor.
The sauce is key to BBQ shrimp’s taste. It’s made with salted butter for creaminess and minced garlic for flavor. Worcestershire sauce and fresh lemon juice add a tangy and savory touch. Cajun or Creole seasoning brings the heat.
Adding a splash of light beer to the sauce can enhance the flavor. Fresh herbs like rosemary and bay leaf add depth. A few dashes of hot sauce add extra heat.
- Medium to large shrimp (5-6 ounces)
- Salted butter
- Minced garlic
- Worcestershire sauce
- Lemon juice
- Cajun or Creole seasoning
- Optional: Light beer, fresh rosemary, bay leaf, hot sauce
With these ingredients, you can make a delicious BBQ shrimp dish at home. It will taste like it came from a restaurant.
Kitchen Equipment and Tools Needed
To make perfect New Orleans-style BBQ shrimp, you need the right kitchen tools. A good skillet and essential measuring tools and cooking utensils are key. They help you get restaurant-quality results.
Recommended Cookware
Start with an 8-inch skillet or a bigger one for more shrimp. This pan is perfect for searing and simmering the shrimp in BBQ sauce.
Additional Utensils
- Use measuring cups and spoons to ensure accurate ingredient portions.
- A wooden spoon for stirring the sauce gently
- A sharp chef’s knife for mincing garlic and herbs
Preparation Space Requirements
Make sure you have enough counter space for prep and plating. A clean, organized area makes cooking easier. Use the same skillet for cooking and serving to simplify cleanup.
| Equipment | Recommended Features | Key Benefits |
|---|---|---|
| Skillet | 8-inch or larger, heavy-duty construction | Allows for effective searing and simmering of shrimp in sauce |
| Measuring Tools | Spoons and cups for precise ingredient portioning | Ensures consistent recipe replication and balanced flavors |
| Wooden Spoon | Long handle for stirring and tossing shrimp | Gently incorporates sauce without damaging delicate shrimp |
| Chef’s Knife | Sharp blade for mincing garlic and chopping herbs | Enhances flavor by properly preparing aromatic ingredients |
With the right skillet, measuring tools, and cooking utensils, you’re ready to make delicious New Orleans-style BBQ shrimp.
Selecting and Preparing the Shrimp
Creating the perfect New Orleans-style BBQ shrimp starts with the shrimp itself. Whether you pick fresh shrimp or frozen shrimp, the details matter a lot. This choice can greatly affect the taste and texture of your dish.
If you live near the coast, using fresh, locally-sourced shrimp is the best choice. These shrimp will have the most vibrant flavor and tender texture. But for many, frozen shrimp is more practical and accessible. Look for wild-caught, IQF shrimp for the best taste and texture.
It doesn’t matter if you choose fresh or frozen shrimp. What’s important is to thaw and prepare them right before cooking. For frozen shrimp, thaw them by running them under cool water. Then, peel and devein them, keeping the tails for a nice look.
Choose large or jumbo shrimp for better flavor and texture with the BBQ sauce and grilling. Some recipes suggest head-on shrimp for extra flavor. But for easier eating, tail-on, peeled shrimp are best.
| Shrimp Size | Count per Pound | Recommended for Grilling |
|---|---|---|
| Small | 21-25 | Not Recommended |
| Medium | 16-20 | Recommended |
| Large | 10-15 | Recommended |
| Jumbo | Under 10 | Recommended |
By choosing and preparing your shrimp carefully, you’re on your way to a delicious New Orleans-style BBQ shrimp dish.
Making the Signature BBQ Sauce
The secret to perfect New Orleans-style BBQ shrimp is the special sauce. This sauce, made with a rich butter base, is the dish’s heart and soul.
Butter and Seasonings
Start by melting 3/4 cup of unsalted butter in a skillet over medium heat. Add 6 cloves of minced garlic and 1 tablespoon of Creole or Cajun seasoning. The Cajun spices give the sauce a bold, aromatic flavor.
Worcestershire and Beer Mixture
Then, pour in 1/3 cup of Worcestershire sauce and 1/3 cup of amber beer. The Worcestershire sauce adds depth and tanginess. The beer adds a subtle note to the flavor balance.
Balancing Flavors
To balance the sauce, stir in 1/2 tablespoon of hot sauce and a squeeze of fresh lemon juice. Taste and adjust the Cajun spices and butter sauce as needed. Aim for a savory, slightly spicy sauce that enhances the shrimp without overpowering it.
Now that the BBQ sauce is ready, you can cook the shrimp to perfection. The mix of rich butter, aromatic Cajun spices, and balanced flavors will make your New Orleans-style BBQ shrimp a true masterpiece.
Step-by-Step Cooking Process
Learning to cook BBQ shrimp is easy with a few steps. Start by seasoning the shrimp with Cajun spices like salt, thyme, and paprika. Add onion powder, oregano, pepper, and a bit of cayenne for extra flavor.
Melt butter in a skillet over medium heat. Then, sauté minced garlic until it smells great.
Put the seasoned shrimp in the skillet. Cook for 1-2 minutes on each side until they start to pink up. Pour in Worcestershire sauce, lemon juice, and a bit of beer (if you like). Let the sauce simmer, spooning it over the shrimp as it thickens, for 3-4 minutes. This makes the shrimp juicy and tender.
Don’t overcook the shrimp to keep them tender. Take them off the heat when they’re bright pink and fully cooked. Serve them hot with crusty bread or over cheese grits for a memorable meal.
| Cooking Time | Shrimp Size | Cooking Method | Doneness |
|---|---|---|---|
| 1-2 minutes per side | Medium (26-30 per pound) | Sautéing in a skillet | Bright pink and cooked through |
Tips for Achieving Restaurant-Quality BBQ Shrimp
Making delicious BBQ shrimp at home is all about mastering cooking techniques. To get your dish to restaurant quality, focus on temperature control and timing.
Temperature Control
Keep the heat at a steady medium level to cook the shrimp right. Cook them until they turn pink and look opaque, which takes about 3-4 minutes. High heat can make the shrimp tough and rubbery.
Timing Guidelines
- Keep basting the shrimp with BBQ sauce as it cooks down. This allows the flavors to infuse deeply into the seafood.
- Add cold butter to the sauce at the end for a silky texture.
- Season to taste, balancing spiciness, saltiness, and acidity for the best flavor.
- Finish with fresh herbs like parsley or green onions for a bright, herbaceous note.
By focusing on temperature and timing, you can make restaurant-quality BBQ shrimp at home. With a few simple steps, your dish will be as good as the best in New Orleans.
Serving Suggestions and Accompaniments
There are many ways to serve your delicious BBQ shrimp. For a true New Orleans taste, serve it with crusty French bread. This lets you soak up all the sauce’s flavors. You can also place the shrimp on top of white, brown rice, or creamy grits.
For a complete meal, add a simple green salad or some vegetable sides. This dish is great as a main course or a tasty appetizer. Just remember, it’s quite messy, but it’s totally worth it.
Choose from French bread, rice, or fresh side dishes to go with your BBQ shrimp. It’s a crowd-pleaser that brings bold flavors to the table. Enjoy this New Orleans favorite for a memorable meal.
FAQ
What is the origin of New Orleans-style BBQ Shrimp?
New Orleans-style BBQ Shrimp was first introduced in 1953 at Pascal Manale’s restaurant in New Orleans. It’s not grilled or sauced. Instead, it’s cooked in a butter sauce with Worcestershire.
Ever wonder why it’s called ‘BBQ Shrimp’ even though it’s not grilled?
The name “BBQ shrimp” comes from the sauce’s color. It looks like barbecue sauce, even though it’s not grilled or sauced.
What are the key ingredients for making BBQ Shrimp?
Key ingredients include medium to large shrimp, salted butter, and minced garlic. You also need Worcestershire sauce, lemon juice, and Creole or Cajun seasoning. Some recipes add beer, fresh rosemary, bay leaf, and hot sauce.
What type of shrimp is best for making BBQ Shrimp?
Use wild-caught shrimp for an authentic taste. Choose large or jumbo shrimp, peeled and deveined, with tails left on for presentation.
How do you make the signature BBQ sauce for the dish?
Start with melted butter, garlic, and Cajun or Creole seasoning. Add Worcestershire sauce for depth and tanginess. Balance it with lemon juice and adjust the spiciness to taste.
What is the key to achieving the perfect texture for the shrimp?
Cook at medium heat to keep the shrimp tender. Cook them until they become pink and opaque, which typically takes 3-4 minutes. Baste them with the sauce as it reduces for maximum flavor.
What are some traditional accompaniments for BBQ Shrimp?
Serve with crusty French bread for soaking up the sauce. You can also serve it over white rice, brown rice, or creamy grits. Pair it with a simple green salad or vegetable side.
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