NOLA BBQ shrimp recipes

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New Orleans Barbequed Shrimp
Don’t break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib.

We are famous for our barbecued shrimp, and with reason. The biggest trick to making this taste like ours is to not hold back on the butter. The three sticks called for are enough to scare you into cholesterol shock, but are key to the flavor and consistency of the sauce. Another tip to keep in mind: to emulsify the sauce, be sure to add a little butter at a time while stirring rapidly. And don’t overcook the shrimp or they’ll become tough and hard to peel.


16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Yield: 4 appetizers or 2 entrees

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I read a post the other day pointing out how gross this dish was because the poo was still served in the shrimp. I don't think I've ever wanted to be served prepeeled bbq shrimp.

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So, so damm good!!

This is supposedly Chef Paul Prudhomme’s (K’Paul’s) recipe

Fresh heads on shrimp.
Butter and a ton of black pepper.
Can’t go wrong with that.

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Mr B's. That's the one.

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You aint lyin.

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What happens to the beer there?

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Doesn't say now does it? I would either enjoy it while cooking or add it towards the end but soon enough to burn the alcohol off. Your choice. Either way I bet you the dish is delicious.

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NOLA BBQ shrimp recipes

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just don't overcook the shrimp so it's hard to peel...that is the most important thing to do.

I peel the tails, cut the whiskers off and leave the heads on. I get the fat out the head to help with the gravy and its easier to eat. I started doing that when my kids were small and have been doing it ever since.

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This is the recipe from Erik Cooks' book....

I was excited to get it and shite like this was in there...

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2 teaspoons Creole seasoning

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WTF is that in a cookbook