Secret Big Easy Barbecue Shrimp Recipe Revealed
Barbecue Shrimp has nothing to do with a barbecue pit or grill: there are no flames or skewers, and there is no traditional barbecue sauce. Barbecue Shrimp was devised in a famous New Orleans restaurant (Pasquals Manales restaurant to be exact), and has been copied umpteen times. I first encountered Barbecue Shrimp sitting in a sidewalk cafe near Cafe DuMonde one evening sometime in the early 80s when celebrity chef Paul Prudhomme and his K-Pauls Louisiana Kitchen were the hottest thing on the culinary scene. K-Pauls had a huge line (my husband was hungrier than me, so waiting was out of the question). So we found this little open air dining spot on Decatur Street in the French Market and sat down. I saw Barbecue Shrimp on the menu and asked the waiter if I could have it a la carte instead of the full meal. No problem. What transpired then was nothing short of magical. A few minutes later he brought a confusing bowl of huge shell-on gulf shrimp tightly curled and bathing in a buttery broth about an inch-deep. Not the barbecue shrimp I expected! Surrounding the bowl was superb French breadcrusty, light, and flavorful. Having never seen such a dish, I asked the waiter how to eat it. He graciously demonstrated the shelling process and suggested I dip the bread into the sauce. Divine. Probably one of the most memorable dining experiences Ive ever had (except for the all-you-can-eat mussels adventure in Quebec City, Canada, but thats another story).
Barbecue Shrimp has nothing to do with a barbecue pit or grill: there are no flames or skewers, and there is no traditional barbecue sauce. Barbecue Shrimp was devised in a famous New Orleans restaurant (Pasquals Manales restaurant to be exact), and has been copied umpteen times. I first encountered Barbecue Shrimp sitting in a sidewalk cafe near Cafe DuMonde one evening sometime in the early 80s when celebrity chef Paul Prudhomme and his K-Pauls Louisiana Kitchen were the hottest thing on the culinary scene. K-Pauls had a huge line (my husband was hungrier than me, so waiting was out of the question). So we found this little open air dining spot on Decatur Street in the French Market and sat down. I saw Barbecue Shrimp on the menu and asked the waiter if I could have it a la carte instead of the full meal. No problem. What transpired then was nothing short of magical. A few minutes later he brought a confusing bowl of huge shell-on gulf shrimp tightly curled and bathing in a buttery broth about an inch-deep. Not the barbecue shrimp I expected! Surrounding the bowl was superb French breadcrusty, light, and flavorful. Having never seen such a dish, I asked the waiter how to eat it. He graciously demonstrated the shelling process and suggested I dip the bread into the sauce. Divine. Probably one of the most memorable dining experiences Ive ever had (except for the all-you-can-eat mussels adventure in Quebec City, Canada, but thats another story).
- 1 tsp paprika
- 1 tsp salt
- 2 tsp worcestershire sauce
- 1 tsp liquid smoke
- 1/2 tsp lemon juice
- 2 tsp black pepper
- 1/2 lb butter
- 2 lbs gulf shrimp or u13-u15/lb size tigers
- fresh flavorings:
- 1 tsp tabasco sauce to taste
- 3 tsp garlic crushed
- 6 oz beer, white wine or stock
- 1/4 cup parsley fresh chopped (or 1 tsp dried)
- dry flavorings:
- 2 tsp cayenne or less for less burn
- 1 tsp ground white pepper
- 1 tsp ground thyme
- 1/2 tsp ground oregano
- 1/2 tsp ground basil
- 1 tsp ground rosemary
- 3 tsp onion powder
- 1-1/2 bay leaves dried, finely crushed
- Carbohydrate 8.79757859752291 g
- Cholesterol 466.6331506375 mg
- Fat 51.2161257904703 g
- Fiber 2.707788111806 g
- Protein 47.8726637974611 g
- Saturated Fat 30.1275558665771 g
- Serving Size 1 1 Serving (343g)
- Sodium 831.283693633716 mg
- Sugar 6.08979048571691 g
- Trans Fat 4.53022766067586 g
- Calories 681 calories
Step-by-step
- Night before Serving: Rinse shrimp (you can devein if you want) and drain in colander. While shrimp drains, whirl dry flavorings in mini-chopper or blender until pulverized into fine powder. Combine all the wet and dry flavorings in a saucepan, and heat on a low burner until butter is melted. Mixture will look dark and glossy. Stir often. When butter is completely melted, set sauce aside and let cool. Meanwhile, layer shrimp in a deep bowl. Pour cooled sauce over shrimp. Cover and refrigerate until ready to cook the next day. Stir occasionally.
- Day of Serving: Heat oven to 325°F. Spread marinated shrimp in shallow baking pan. Pour any remaining sauce over shrimp. Bake until shrimp turn pink, turning every 10 minutes until done (no more than 30 minutes). Serve in deep bowls with slices of crusty French baguettes to soak up sauce. Also good over hot, steamed rice. (You can also cook individual portions on stove top in black frying pan; just make sure each portion has enough sauce to dip bread.)
- This is a messy, finger-lickin' good one-bowl dish best served for a crowd who isn't wearing their Sunday best, or isn't fussy about shelling their own shrimp. Cover the table with newspapers and have lots of napkins on hand. Give everyone a finger bowl with warm water and a soft towel.
- Menu/Serving suggestions: A light salad (not coleslaw), Hurricane drinks in mason jars, Apple or peach cobbler with vanilla ice cream (Or, for a real NOLA dessert, try Bananas Foster or banana pudding)
My Secret Big Easy Barbecue Shrimp: A Culinary Journey
The aroma of garlic, butter, and spices still lingers in my memory, a fragrant ghost of a culinary adventure that unfolded in the heart of New Orleans. It wasn't just a meal; it was a baptism into a world of rich flavors and unforgettable experiences. I remember the bustling French Quarter, the vibrant energy that pulsated through the cobblestone streets, a stark contrast to the quiet intimacy of that little sidewalk café. The waiter, with his gentle guidance, introduced me to a dish that would forever alter my perception of shrimp. This wasn't your typical shrimp scampi; this was Barbecue Shrimp, a dish so rich and decadent, it demanded attention. The succulent shrimp, plump and juicy, were bathed in a luscious buttery broth, a symphony of spices and herbs that sang on the palate. The crusty French bread, a perfect accompaniment, soaked up every last drop of that magical sauce, leaving not a single trace of flavor behind.
The story behind this recipe is not just about the food; it's about the unexpected moments that life throws at us – the impromptu dinners, the chance encounters, and the delicious discoveries that unfold along the way. My husband and I, hungry and impatient, stumbled upon this culinary gem. We skipped the long lines at K-Paul's, the trendy restaurant that held everyone else captive, choosing instead to wander, to explore, to let our hunger be our guide. That decision, a simple deviation from the planned, led us to something extraordinary. The memory of that evening is indelibly etched in my mind; the taste of the shrimp, the camaraderie of the shared meal, the sense of wonder and joy that comes from unexpectedly discovering something truly special. That's the essence of this recipe: a testament to the unexpected magic that can unfold when we embrace the journey, rather than just focusing on the destination.
This recipe is more than just a collection of ingredients and instructions; it's a story waiting to be told, a culinary adventure ready to be shared. It's a reminder that the most memorable meals often occur not in fancy restaurants, but in unexpected places, with unanticipated companions. The simplicity of this dish belies its complexity of flavor. The shrimp, the star of the show, are perfectly complemented by the rich, buttery sauce, a harmonious blend of spices and herbs. This recipe transports you back in time, to that sultry New Orleans evening, where the air was thick with the aroma of spices and the sound of laughter.
Making this dish isn't just about following instructions; it's about savoring the process, immersing yourself in the flavors, and creating a culinary experience that you will share with those you cherish. The buttery sauce, the succulent shrimp, and the warm French bread create a symphony of sensations, a sensory experience that is both satisfying and memorable. Each bite is a trip down memory lane, a reminder of that unforgettable night in the French Quarter. Serve this dish to friends and family and witness the magic unfold. Watch as they too are transported to New Orleans, their faces lighting up as the rich flavors dance on their palates. The messy, finger-licking goodness of this recipe is only amplified by the shared experience.
From the bustling streets of the French Quarter to your own kitchen table, this recipe brings a little bit of New Orleans magic to your home. It’s a recipe that’s been passed down through the generations, a culinary heirloom that I am so excited to share with you. So gather your ingredients, roll up your sleeves, and prepare to embark on a culinary journey that will tantalize your taste buds and transport you to the heart of the Big Easy.
