Barbecue shrimp that are not cooked on the grill? Then why are they called barbecue shrimp? This traditional recipe for New Orleans style BBQ shrimp is simple and simply delectable. The buttery and lemony shrimp can either be sautéed or baked but typically the New Orleans version is not grilled. Barbecue shrimp originated in the mid 1950’s at Pascal’s Manale in New Orleans.
To this day, the buttery, fragrant, spicy shrimp come whole and in the shells wearing their heads and tails. Although it may appear foolish, diners at Manale’s are provided with a bib which is standard fare and really a necessity as you dive into this iconic saucy delicacy. A bib, two hands, and lots of warm crusty french bread to sop up the sauce is required for achieving the utmost pleasure from the New Orleans style barbecue shrimp. You will thank your waiter for all of this!
If you can’t get to Manale’s in New Orleans, then you can make this simple goodness at home. I use beer and a shrimp stock to create layers of complexity in the sauce for this version of barbecued shrimp. There are many discussions and arguments about cooking the barbecue shrimp on the stovetop in a cast-iron skillet or baking them in the oven. I have done both. For this version, I am suggesting a large skillet on the stovetop.
Check out my recipe for a shrimp or seafood stock here. Make sure that you have your stock prepared before beginning this recipe. This recipe allows for about 6 large or jumbo shrimp per person. And then, of course, lots of garlic and butter and some herbs. You can adjust the recipe easily if you wish to serve more. I strongly recommend leaving the shrimp whole with heads and tails on. Yes, it’s messy but it is so much fun to eat with your hands!
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