BBQ Shrimp

Let’s explore this magical mix of seafood, Worcestershire sauce, lemon, garlic and butter!

Despite taking guests to as many as 6 venues per tour, with up to 9 food samples, we still aren’t able to showcase all of the amazing culinary gems to well up from the fertile soils of Louisiana. Among them include crawfish etouffée, turtle soup, beignets, and one of my absolute favorites: BBQ Shrimp.

The history of barbecue shrimp, unsurprisingly, comes with a few competing origin stories. Most locals agree it began in the kitchen of Pascal’s Manale Restaurant, one of our legendary Uptown venues currently operated by the Dickie Brennan family of restaurants.

Local lore claims that in 1953 a customer returned from a trip to Chicago, having tasted a rich, buttery shrimp dish, and asked the chef to recreate it. Meanwhile, Poppy Tooker’s cookbook on Pascal’s Manale credits Pascal Radosta with creating the dish in 1954. I have little desire to doubt the fabulous Ms. Tooker.

What’s in BBQ Shrimp?

As with any Louisiana recipe, there are as many versions as there are Chefs. As a 9th generation Louisianan who’s sampled dozens of varieties of the dish, I’ll say the core flavor profile comes from combining local Gulf Shrimp (head-on, unpeeled), Worcestershire sauce, fresh squeezed lemon, beaucoups black pepper, garlic, and butter…LOTS of butter.

From there, you’ll then experience the wild and delicious varieties. For example, my wife adds fresh herbs like rosemary, plus dark beer. Other versions may incorporate extra ingredients like fresh basil, cayenne pepper, Creole seasonings, Cajun hot sauces, and more.

For one of my favorite recipes, look no further than this straightforward version as featured at Mr. B’s Bistro in the French Quarter: click here for recipe.

Home-cooked vs Restaurant

In addition to the great recipe above, you’ll find scores of other tasty versions online. But remember: if you’re cooking it at home, make sure you’ve got some great dipping bread. One of my favorite aspects of this dish is the communal dining experience. It is meant to be placed in a baking dish right in the middle of the table and everyone can belly up to peel their shrimp, suck the heads, and dip some bread in that heavenly sauce. Plus napkins. You’re going to need a lot of napkins.

However, if you’re visiting the city and want to try it out on the town, here are a few other recommendations for where to get great NOLA-style BBQ Shrimp:

Pascal’s Manale

Mr. B’s Bistro

Deanie’s

Brigtsen’s Restaurant

And if you want to try an amazing Po-Boy version of BBQ Shrimp, head over to Liuzza’s by the Track in the Faubourg St. John neighborhood.

Bon apetit!