New Orleans Barbeque Shrimp Recipe - Allrecipes.com
New Orleans Barbeque Shrimp Recipe
  • READY IN 20 mins

New Orleans Barbeque Shrimp

Recipe by  

"A special entree, excellent with a loaf of French bread to dunk in the sauce, add a glass of wine and a pasta, and you have an incredible meal for any guest."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
  2. Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 24, 2008

This is very good, quick, and there's not much to clean up; however, I really felt the beer was out of place. The second time I replaced the beer with Ginger Ale. I also added a teaspoon or so of balsamic vinegar for zing, teaspoon or so of soy sauce (recipe needs salt), and a teaspoon or so of Tobasco (maybe too spicy for some, but just right for us). To the dry ingredients I added a teaspoon of sugar. The result was addictive. There wasn't a trace left. I'm also going to try with lemon juice.

 
Most Helpful Critical Review
Sep 22, 2010

Fixed as written. It was just OK. Not BBQ shrimp like you get in the Big Easy, so if that is what you are looking for, this is not the recipe. It wasn't bad, but there are so many good shrimp recipes out there, I think this one will just go by the wayside. It is work at try if you think it sounds good.

 
Mar 23, 2008

I have never rated a recipe before, mostly because I didn't want to take the time, but also because individual preparation can make such a difference. But - I needed to create an account and rate this recipe! I don't know that I woud call it New Orleans Barbeque Shrimp, but more like a spicy shrip scampi. It wasn't exactly what I was looking for, but I am glad that I ran into it. This shrimp is great. The spices and different flavors that you experience while eating this dish are phenominal, and somewhat rare for many home made dishes, but more what you would find in restaurant prepared meals. This is definitely worth making. Only change - I used one stick of butter instead of two, and I still had plenty of sauce. I imagine cutting the butter in half strengthened the flavor of the spices as well! Great recipe!

 
Feb 05, 2008

This is almost identical to the divine barbecue shrimp served at Pascal's Manale on Napoleon Avenue in the Garden District of New Orleans!! Wonderful wonderful! If I can't be there to indulge, this fantastic recipe is the next best thing.

 
Apr 08, 2008

Being from south Louisiana, I can affirm a previous reviewers statement, this is almost identical to the barbecue shrimp served at Pascal's Manale in New Orleans. Serve it with hot french bread for dipping and no doubt about it...you'll be back for seconds! It's devine!

 
Aug 10, 2011

Except for cutting back on the cayenne in consideration of Hubs' sensitive innards, I made this exactly as written without changing, omitting or adding anything, and it was excellent. My only criticism is that in my mind all this butter is unnecessary and just goes to waste, whether you serve this over pasta, sop it up with bread, or not. Other than that, the seasonings all cooperate with each other into a nice flavor all its own - in other words, the beer isn't obvious, nor is the Worcestershire or any of the herbs or spices. I served this over a tossed green salad with a Lemon Dijon Vinaigrette. It was a light but satisfying, full-flavored summer meal.

 
May 11, 2008

Truly amazing! I love BBQ shrimp. My husband made me a seafood dinner last night for Mother's Day, so I had about 1/2 a lb. of leftover shrimp to make something with. I cut the recipe in half & I made about 3 changes to the recipe: didn't have beer, subbed cooking sherry, did 1/2 butter & 1/2 EVOO, and I had to use fresh basil instead of dried (added the fresh basil to the sauteeing garlic and butter). Served with crushy French bread and I was in heaven! This is a great recipe, delish!!!!!

 
May 07, 2010

After a trip to New Orleans, I didn't think I'd ever have barbeque shrimp again, as I had no idea what flavors were used for this. I came across this recipe and decided I'm going to make it for Mother's Day. I gave it a trial run for my bf & I, making 2 separate batches - one with real butter and one with "move over butter" spread. I omitted beer from both and used water. This mimics what I had in the restaurant and was SO tasty! We both preferred the "move over butter" version rather than real butter which also cuts half the calories! Can't wait to make this again!

 

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Nutrition

  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 234 mg
  • 78%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 23.8 g
  • 48%
  • Sodium
  • 472 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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