New Orleans BBQ Shrimp is a dish that lives up to its name only in appearance. Despite the moniker, it’s not grilled or smoked; instead, it’s a celebration of buttery, spicy, and intensely flavorful sauce. This dish emerged in the mid-1950s at Pascal’s Manale, where owner Pascal Radosta attempted to recreate a peppery shrimp dish described by a Chicago-visiting patron. The result was a uniquely New Orleans take on a classic, and it’s been a local favorite ever since.
The Origin of the Name
The “barbecue” in BBQ Shrimp refers to the deep, reddish hue the sauce takes on when cooking, not to any actual grilling process. The shrimp are sautéed, but it’s the sauce—a blend of butter, spices, and Worcestershire—that truly defines the dish. Like many barbecue preparations, it’s meant to be enjoyed with your hands: peeling the shrimp at the table is part of the experience.
A Recipe with Adaptations
While Pascal’s Manale is credited with originating the dish, variations abound. Some chefs incorporate beer, tomatoes, or even cream into the sauce. Others lean into the Italian-Creole roots by using oregano, while others rely on chives for a fresh, subtle bite. Despite these differences, certain ingredients are non-negotiable.
Essential Ingredients for Authentic Flavor
Jumbo Gulf shrimp (16/20 count) are ideal, ensuring they stay tender and juicy. Traditionally, the shrimp are cooked head-on, which adds richness as the fat melts into the butter, though shell-on shrimp without heads make an excellent substitute if necessary. Using smaller shrimp increases the risk of overcooking.
A Cajun or Creole seasoning blend provides the essential heat and spice. Cajun mixes tend to be spicier and pepper-forward, while Creole blends are more herbaceous. Both contain salt, so additional seasoning isn’t needed. Finally, a good New Orleans-style French bread —thin-crusted with a soft interior—is critical for soaking up the sauce. Leidenheimer bread is the gold standard, but a baguette is a passable alternative.
The Importance of Butter and Technique
The key to perfect New Orleans BBQ Shrimp is the sauce. A generous amount of butter is non-negotiable; cutting corners will result in an unbalanced, tart flavor. The Worcestershire sauce adds essential depth, and fresh-cracked black pepper is a must. Preparation is crucial: because shrimp cook quickly, you need all ingredients measured and chopped before you turn on the heat. Overcooked shrimp become rubbery and are far less enjoyable.
Ultimately, New Orleans BBQ Shrimp is a testament to how a simple dish can evolve into a cultural staple, defined not by grilling but by an unholy amount of butter and a willingness to get your hands dirty.
