Yeah, most people know dat in New Orleans, the dish “BBQ Shrimp” gots nothings to do with yer momma and dem’s backyard grill.
At most establishments, it is a savory dish, huge whole (headless) shrimp in a bowl of butter/oil/herbs. That’s the way you’ll find it at the New Orleans restaurant that purportedly created the dish, Pascale’s Manale (previous review).
Some establishments insist on screwing conceptually with the recipe. That Cajun wannabe, Emeril, serves a version that is sweet, not savory. Not appealing.
Last trip revisiting my former home, I dined at Dickie Brennan’s Bourbon House (previous review), and really liked their treatment of the dish. A recipe card the restaurant gives out is shown below, and differences in their, and other recipes, may well be the addition of the beer and Cajun seasoning. The difference between this recipe and the one I make at home is theirs specifies 1 C + 1 T butter. I use a pound with 1/4 C EVOO tossed in.
Serve the shrimp in bowls filled with the sauce, finish the shrimp, mop up the sauce with bread.
In any case, Bourbon House’s version is my new favorite. It can be yours, as well, whenever you visit NOLA, or if you make it at home. Get a nice crusty baguette to accompany the meal. In New Orleans, most everybody gets theirs from Leidenheimer, and there isn’t another loaf in town that compares.
Make reservations for Bourbon House online, ahead of your arrival.
New Orleans BBQ Shrimp Recipe