New Orleans BBQ Shrimp is a culinary paradox: it’s called “barbecue” but isn’t grilled, smoked, or even cooked over direct heat. Instead, this iconic dish is defined by a deeply flavorful, buttery sauce that emerged from a chance encounter in the mid-1950s. While not technically barbecue, the name stuck because of the dish’s rich color and the messy, hands-on way it’s typically enjoyed.
The Origin Story: A Chicago Inspiration
The story begins at Pascal’s Manale, a New Orleans institution. Owner Pascal Radosta, hearing of a vibrant shrimp dish from a Chicago diner, decided to recreate it. His adaptation – sautéed shrimp in a sauce brimming with butter, black pepper, and Worcestershire – quickly became a local favorite. This is how the dish earned its unusual name, despite having nothing to do with actual barbecue methods.
The Core of the Dish: Beyond the Name
The “barbecue” label likely refers to the dish’s color and intense flavor. The shrimp are cooked in a sauce so rich that it begs to be soaked up with bread. Unlike many barbecue preparations, this dish is eaten with the hands, peeling the shrimp at the table for maximum enjoyment. The messiness is part of the experience, mirroring the casual indulgence of other barbecue-style meals.
Regional Variations and Key Ingredients
New Orleans BBQ shrimp is not a rigidly defined recipe. Chefs often adapt it to their own preferences, sometimes incorporating beer, tomato, or even cream. The base remains the same: large shrimp (ideally Gulf shrimp) cooked in a sauce that balances spice, tang, and richness.
Key ingredients include:
- Jumbo shrimp: Larger sizes ensure tenderness and contribute flavor to the sauce.
- Cajun or Creole seasoning: Providing heat and depth, these blends differ slightly in spice levels and herbal notes.
- High-quality bread: Traditional New Orleans French bread is essential for soaking up the sauce.
Mastering the Sauce: The Butter Factor
The sauce is the heart of the dish. It demands generous amounts of butter, which emulsifies with the other ingredients to create a silky, flavorful coating. Skimping on butter results in an unbalanced sauce that lacks the necessary richness. The Worcestershire sauce provides a tangy counterpoint, while fresh black pepper adds a sharp bite.
Preparation is Key
Because shrimp cook so quickly, mise en place – preparing all ingredients beforehand – is crucial. Overcooked shrimp become tough and rubbery. The dish demands attention and a willingness to embrace the mess.
New Orleans BBQ Shrimp is more than just a recipe; it’s a testament to culinary adaptation and the enduring power of a simple yet unforgettable sauce. The key is not to overthink it, but to commit to the core ingredients and embrace the indulgence.
