Rob's BBQ Shrimp - New Orleans Barbecue Shrimp Recipe (2024)

FAQs

How do you eat New Orleans BBQ shrimp? ›

Serve with hot French bread. For a dish that's easy to eat, and still has that classic Barbeque Shrimp presentation, peel the shrimp, leaving the heads and tails on, before adding them to the sauce. Try substituting poached oysters for the shrimp, or fried oysters for a great barbeque oyster po-boy on hot French bread.

The “barbecue” in barbecue shrimp refers not to the process of barbecuing shrimp on a grill, but rather the sauce in which the shrimp are prepared that results in a smokey red, or “barbecued,” color!

Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque. Be careful not to overcook the shrimp or else it will become tough.

What do you serve with New Orleans BBQ Shrimp? While a loaf of crusty bread and a pint of cold beer are hard to beat, BBQ Shrimp would also be delicious served over creamy grits or with a side of white rice and a simple salad.

New Orleans-style bbq shrimp with creole seasoning goes SOOO good with sweet potato fries. Homemade deep-fried sweet potato fries are a quick and easy recipe. It's a perfect pairing! This loaded potato salad is so good, even people who don't like potato salad will like this!

Pascal's Manale in New Orleans. Pascal's Manale invented barbecue shrimp in 1953 and today it's one of the most copied New Orleans dishes in the world.

Louisiana shrimp are prized by home cooks and restaurant chefs alike. The overall quality of our Gulf shrimp is unparalleled when it comes to taste and texture. Some call it a briny sweetness that shines in almost any culinary preparation with a texture that is unmatched by imported products.

LOUISIANA SHRIMP INDUSTRY

Shrimp, namely white, brown, and seabob, have been harvested commercially in Louisiana since the 1800s and continue to be the foundation as the second largest commercial fishery in the state.

New Orleans BBQ shrimp has actually very little to do with barbecue. The Louisiana dish refers to sautéed shrimp in a garlicky, Worcestershire-spiked butter sauce. Typically made with copious amounts of butter, the shrimp are cooked and served with the shell on and then peeled at the table.

In other cases, it's perfectly fine to grill shrimp with no shell. If you'd like to impart a smoky flavor, remove the shells and use a charcoal grill or a gas grill with wood chips. The shell will actually block and absorb the smoke in this instance, so it is best to remove it.

What is a good combo with shrimp? ›

Marinating peeled shrimp will result in more flavor soaking into the shrimp. Tails on or off is totally up to you and will probably depend on how you're serving the shrimp. If you're serving the shrimp in tacos, for instance, you'll want to remove the tails either before or after cooking the shrimp.

Thaw frozen shrimp in the refrigerator overnight or under cool running water in a colander for about an hour. Rinse and drain the shrimp in the colander and dry thoroughly before prepping for cooking.

I like frozen shrimp because they are frozen quickly after they're caught, which makes them really fresh when defrosted. Whether fresh or frozen, you'll want your shrimp to be peeled and deveined.

What is the proper way to eat a shrimp co*cktail in a restaurant? The proper way to eat a shrimp co*cktail in a restaurant is to start by using the small fork provided to pick up a shrimp from the co*cktail sauce. Then, bring the shrimp to your mouth and take small bites, savoring the flavor of the shrimp and the sauce.

The shrimp in a shrimp co*cktail should be served peeled and are usually small enough to be eaten in one bite. The traditional utensil is an oyster fork, although any small fork will do. If the shrimp are bigger than one bite's worth, just spear each shrimp with your fork and cut it on the plate on which it's served.