• Skip to main content
  • Skip to primary sidebar
Subscribe
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

Hunter Angler Gardener Cook

Finding the Forgotten Feast

  • Shop
  • Video Course
  • Stories
  • About
    • Public Events
    • Privacy Policy
  • Wild Game
    • Venison Recipes
    • Duck Recipes and Goose Recipes
    • Rabbits, Hares and Squirrels
    • Pheasants, Turkey, Quail
    • Dove Recipes
    • Wild Pig and Bear Recipes
    • My Best Taco Recipes
    • Wild Game Sauces
  • Charcuterie
    • Homemade Sausage Recipes
    • Smoker Recipes
    • Bacon, Jerky, Hams, etc
    • Salami Recipes
    • Confit, Pate, Terrines
  • Fish
    • General Fish Recipes
    • Salmon Recipes
    • Snapper Recipes
    • Crabs, Shellfish and Squid
    • Little Fish and Oddballs
  • Gathering
    • Preservation Recipes
    • Mushrooms
    • Sweet Things
    • Wild Greens and Herbs
    • Acorns, Nuts, Starches
  • Podcast
Home » American Recipes » New Orleans BBQ Shrimp

New Orleans BBQ Shrimp

By Hank Shaw on March 9, 2020, Updated October 18, 2022 - 20 Comments

Jump to Recipe Pin Recipe Comment
4.50 from 18 votes
Print Friendly, PDF & Email

So, for those of you who are not familiar with New Orleans BBQ shrimp, this dish might seem confusing. After all, it’s not, strictly speaking, barbecue. But it is amazing, and easy to make when you find yourself with good Gulf shrimp.

A bowl of New Orleans BBQ shrimp.
Photo by Holly A. Heyser

Legend has it that BBQ shrimp was invented in the 1950s at a NOLA restaurant Pascal’s Manale when a guest, who’d returned from a trip to Chicago, described something like this to the chef at the time. The chef then created what was to become one of the iconic dishes of the city; it had little to do with whatever it was the guest had in Chicago, but it was, and is, amazing.

Couple funny things about New Orleans BBQ shrimp: Although its origins are in an Italian restaurant and it calls itself barbecue, it’s really neither. The dish is deeply, intensely Creole-French.

The only real connection with barbecue sauce is that this sauce hits the same notes: spicy (but not too much), sweet, salty, tart, rich. Just like a good barbecue sauce. I’ve also heard tell that this sort of BBQ sauce as we know it now was not universally known until the 1970s, two decades after this sauce was invented.

My recipe for New Orleans BBQ shrimp is based off my friend John Currence’s recipe in his excellent book Pickles, Pigs & Whiskey, which is well worth your money if you like Southern food.

Close up view of New Orleans BBQ shrimp in a bowl.
Photo by Holly A. Heyser

This is something of a “restaurant” version of the dish, with the shrimp peeled before you serve it, making the whole thing easier to eat. Feel free to leave the shells on if you want a more authentic experience, and if you can get your hands on head-on Gulf shrimp absolutely use them and leave them whole. 

There are no “weird” ingredients in this recipe, although I will warn you that you need a lot of Worcestershire sauce, though: A full cup, not just a few dashes. And trust me, the finished sauce really works.

You get that zing from the Worcestershire and Creole seasoning, some herbal notes, body from a full-on, French-style reduction, all rounded out with heavy cream and, well, a slightly obscene amount of butter. Do not skimp on the butter or cream in this recipe, or else the sauce will be too sharp, almost unpleasant.

Once made, your New Orleans BBQ shrimp can be reheated, but it won’t be as good. Better to gorge yourself and regret it later. If you do somehow have leftovers, very gently reheat them and eat with bread.

If you are looking for some other great Southern shrimp recipes, try my Lowcountry shrimp perloo, Cajun jambalaya, or make yourself a batch of Gulf pickled shrimp.

If you liked this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below; I’d love to hear how everything went. If you’re on Instagram, share a picture and tag me at huntgathercook.

A bowl of New Orleans BBQ shrimp.
Print Recipe
4.50 from 18 votes

New Orleans BBQ Shrimp

In general you want to use larger shrimp here, but any size will work. I prefer real Gulf shrimp, too. If you want to play with this recipe, try the sauce on lobster or any white, firm fish.
Prep Time30 mins
Cook Time30 mins
Course: Appetizer, Main Course
Cuisine: American, Creole
Servings: 4 people
Calories: 463kcal
Author: Hank Shaw

Ingredients

  • 1 to 2 pounds shrimp, with the shells (and heads if you can get them)
  • Salt
  • 3 tablespoons bacon fat or olive oil
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 teaspoon ground black pepper
  • 1 lemon, sliced into rounds
  • 1 cup Worcestershire sauce
  • 1 tablespoon chopped fresh rosemary (optional)
  • 1 teaspoon dried thyme
  • 1 tablespoon Creole or Cajun seasoning
  • 1/2 cup dry white wine
  • 1 cup chicken or shrimp stock
  • 3 tablespoons heavy cream
  • 4 to 5 tablespoons chilled unsalted butter, cut into tablespoon-sized pieces
  • 3 tablespoons minced fresh parsley

Instructions

  • Peel the shrimp and remove the heads, if you have them, and set them aside. Devein the shrimp with a paring knife and salt the shrimp lightly. Set them aside.
  • In a saute pan or sauce pot, heat the bacon fat over medium high heat. When it's hot, add the shallots, garlic and shrimp shells and heads. Saute, stirring often, until the shrimp shells turn pink and the shallot is translucent.
  • Add the pepper, lemon, Worcestershire, rosemary, thyme, Creole seasoning, wine and stock. Bring this to a boil, then drop the heat to a simmer and reduce the mixture for about 15 minutes. Strain it, moving the liquid to a wide saute pan that will fit all the shrimp.
  • Bring the mixture to a boil and let it roll for 2 to 3 minutes. You ultimately want this to be a glaze, but you still need to cook the shrimp without overcooking them, so you'll need to use your judgment; the shrimp typically need about 3 to 5 minutes in the pan, maximum. So when the sauce just barely leaves a trail when you run a spatula through the middle of the pan, add all the shrimp and toss to combine.
  • Keep the shrimp moving in the sauce until it is syrupy, then turn the heat to its lowest setting. Stir in the heavy cream until it's well mixed. Now, one tablespoon at a time, swirl in the butter. Add the parsley, toss to combine one more time, and serve at once with rice, grits or bread.

Nutrition

Calories: 463kcal | Carbohydrates: 23g | Protein: 26g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 331mg | Sodium: 1586mg | Potassium: 860mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1699IU | Vitamin C: 34mg | Calcium: 281mg | Iron: 8mg
Tried this Recipe? Tag me Today!Mention @HuntGatherCook or tag #HankShaw!

Thanks for Sharing This!

1.2K shares

Filed Under: American Recipes, Featured, Fish, Recipe, Southern

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Comments

  1. Avatar for Emily KayEmily Kay says

    March 14, 2022 at 8:10 pm

    Exactly what I was looking for. Tart, rich, creamy with just enough heat. The crusty bread is a must. We ate it “family style”, seated around the iron skillet. Best ever!!
    PS. Watched the James Beard episode of American Masters last night-before I knew I was making your dish.

    Reply
  2. Avatar for Steve-oSteve-o says

    January 3, 2022 at 1:17 pm

    The rosemary is a must. Takes it to the next level!

    Reply
  3. Avatar for JaredJared says

    December 25, 2020 at 3:45 pm

    This recipe is a far cry from Paul Prudhomme’s version in Louisiana Kitchen. I’ll have to try this one out but it looks soooooo different. I used to live across the street from Pascal’s Manale and have had their dish countless times. The Prudhomme recipe hit the nail on the head, it is exactly like Pascal’s Manale and Mr. B’s. This one looks far more complicated and like it would cost an arm and a leg more than Prudhomme’s. I started making my own because the dish costs $30 in a restaurant, and only $5 – $6 a plate homemade. And it’s so easy you can cook it in a snap, especially if you premeasure the spices.

    Reply
  4. Avatar for Mack HicksMack Hicks says

    November 5, 2020 at 7:41 pm

    Excellent. Tastes very authentic. We ate almost a whole baguette with the sauce. Did use fresh head on Gulf shrimp. I liked this recipe because it used only 1/2 a stick of butter rather than 3. Tasted just as rich with the judicious use of cream. 5 stars!
    .

    Reply
    • Avatar for Hank ShawHank Shaw says

      November 6, 2020 at 7:06 am

      Mack: Awesome! Glad you could get head on shrimp!

      Reply
  5. Avatar for Eric NelsonEric Nelson says

    March 24, 2020 at 2:56 am

    Here in Thailand we ain’t got no Creole seasoning. Searched for a recipe here but…
    Been burned by some truly awful recipes (not here!) so want to get a Creole seasoning recipe from the source!

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 24, 2020 at 7:48 am

      Eric: There are many variations on it, but in terms of homemade, this is one I trust: https://www.southernkitchen.com/recipes/condiment/virginia-willis-homemade-creole-seasoning

      Reply
  6. Avatar for DavidDavid says

    March 21, 2020 at 7:22 pm

    Very good… the worcestershire sauce isn’t subtle and I don’t think it’s meant to be. I had to sub milk and more butter for the cream but I would get cream in the future

    Reply
  7. Avatar for Jesse HoweJesse Howe says

    March 12, 2020 at 6:28 pm

    Hank Shaw you dirty dog you’ve done it again! Here I am in NOLA visiting my ladies extended family to catch the parade (unfortunately cancelled) & your dynamite recipe drops with epic timing (well, for us).
    We were skeptical about the amount of Worcestershire as well (we bought 5lbs head on shrimp). But you know what? We served it over grits w/french bread & a green salad. Sauce was….as my old man would have said (RIP Hankster we love you big guy), OUT OF SIGHT!
    Kudos Shaw, kudos.
    5 pinche estrellas cabron.

    Reply
  8. Avatar for ScottScott says

    March 10, 2020 at 2:58 pm

    I am reading this correct? One cup of Worcestershire sauce? I can’t wait to try this.

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 10, 2020 at 3:43 pm

      Scott: Yeah, I know, right? I was blown away by it, too. It really works, though. You do need the cream and butter to smooth it out!

      Reply
  9. Avatar for cynthiacynthia says

    March 10, 2020 at 6:29 am

    This looks amazing! Where do you buy your gulf shrimp? Do you have them shipped?

    Cynthia

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 10, 2020 at 7:18 am

      Cynthia: You can buy Gulf shrimp in most supermarkets. They will be identified as American shrimp. And I brought these back from a trip to southeast Texas.

      Reply
  10. Avatar for Steve EngelhardtSteve Engelhardt says

    March 9, 2020 at 5:39 pm

    Wow Hank, another amazing recipe! Next time I have to double the sauce so I can eat it by the spoonful as well as have it on the shrimp.

    Reply
  11. Avatar for EllEll says

    March 9, 2020 at 1:46 pm

    I always leave the head and shell on but I remove the eyeballs, the sharp spine and the feelers as per Chef Paul Prudhomme’s recipe.

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 9, 2020 at 2:28 pm

      Ell: Awesome that you can get head-on shrimp where you are, but it’s very, very difficult in most parts of the United States. As for the shell off, those shells don’t go to waste — they’re used in the sauce to add flavor.

      Reply
  12. Avatar for John WrightJohn Wright says

    March 9, 2020 at 9:07 am

    My parents were friends with Pascale Radosta’s brother Jake in the 60’s, and I grew up in Metairie with the original recipe, which was simply large shrimp with the heads on (the fat is essential), water, margarine, salt & REX black pepper. Simple but so good! I love this modernized version and will definitely give it a try! Thanks!

    Reply
  13. Avatar for Jason BlalockJason Blalock says

    March 9, 2020 at 5:59 am

    Are the heads and shells not left in in most bbq shrimp recipes?

    Reply
    • Avatar for Hank ShawHank Shaw says

      March 9, 2020 at 7:14 am

      Jason: In some, yes, but not all. And besides, it is very hard to get head-on shrimp outside of the Gulf.

      Reply
  14. Avatar for Ryan BianchiniRyan Bianchini says

    March 9, 2020 at 4:45 am

    Hank,

    You don’t peel them before you cook them! Part of the goodness of this dish is licking the sauce off your fingers while peeling to eat.. And copious amounts of French bread is needed to sop up the sauce and eat that too.. Oh man I could go for some right now, and it’s 6:45 in the morning as I write this!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

More about Hank...

Featured Recipes

Closeup of sliced, smoked venison backstrap on a platter
Venison 101: How to Cook Venison
pickled pike recipe
Pickled Pike
Slices of smoked venison roast on a cutting board.
Smoked Venison Roast
Conejo en adobo on a plate
Conejo en Adobo
A platter of fried walleye with lemon.
Fried Walleye
A plate of pine nut cookies.
Pine Nut Cookies

As Seen In

As seen on CNN, New York Times, Simply Recipes, Martha Stewart, Food and Wine, The New York Times, The Washington Post, Chicago Tribune, Field and Stream, Outdoor Life, and The Splendid Table

Never Miss a Recipe

Receive recipes direct to your inbox.

 

 

Back to Top
  • Home
  • Shop
  • Video Course
  • About
  • Podcast
  • Stories
  • Wild Game
  • Charcuterie
  • Fish
  • Gathering
Subscribe by email Connect on Facebook Connect on Pinterest Follow Me on Instagram

As an Amazon Associate I earn from qualifying purchases.

© 2023 Hunter Angler Gardener Cook, All Rights Reserved.

Site built by: Site by Status Forward

1.2K shares
  • Print
  • Pinterest
  • 326Facebook
  • WhatsApp
  • Save
  • Email
1.2K shares
  • 326