Authentic New Orleans BBQ Shrimp

Donna Graffagnino


BBQ Shrimp was born at Pascal's Manale restauruant on Napoleon Ave in New Orleans. There are as many versions of this famously delicious as there are revelers during Mardi Gras.
Not to be confused with traditional BBQ, true New Orleans BBQ Shrimp is a simple combination of spices, lemon, Lea & Perrins Worcestershire sauce, and lots and lots of butter.
Unpeeled large shrimp are a must - it's just not as good if the heads and/or peels are removed. You must have the fat in the head that melts into the sauce in order to get the perfect flavor.
This is my version.

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2 Entrees, 4 Appetizers


5 Min


10 Min


Stove Top


jumbo shrimp (about 1 1/2 pounds)
2 Tbsp
fresh lemon juice (2 lemons)
1 tsp
minced garlic
2 tsp
coarsely ground black pepper
1 tsp
freshly cracked black pepper
2 tsp
creole seasonings (tony cacherie's)
1/3 c
worcestershire sauce
bay leaves
3 stick
unsalted butter, cubed
french bread (reislings or leidenheimer's)
lots of napkins or a wet hand towel

Directions Step-By-Step

In a large heavy skillet, preferably cast iron, combine shrimp, lemon juice, garlic, lemon juice, black peppers, Creole seasoning, worcestershire sauce, and bay leaves; cook over medium high heat until shrimp turn pink, about 1-2 minutes on each side.
Reduce heat to medium and start adding butter, a few cubes at a time, stirring or shaking pan vigorously constantly.
When butter melts then add a few more cubes - continue until all butter is incorporated. Don't add the butter all at once, it won't emulsify into the sauce.
Remove skillet from heat. Place 4-5 shrimp into a bowl (for appetizer), 8-10 (for entree), and pour sauce over the shrimp. Serve with lots of French Bread and a wet hand towel.

About this Recipe

Main Ingredient: Seafood
Regional Style: Cajun/Creole