Emeril’s New Orleans Barbecue Shrimp With Traditional Southern Biscuits
This dish takes shrimp and grits to a whole new level. With an amazingly rich barbecue base that is buttery and delicious, these shrimp are still one of the most popular dishes at Emeril's and they will never leave the menu.
For the shrimp:
- 3 Pounds large Gulf shrimp, in their shells
- 2 Tablespoons Creole seasoning
- Cracked black pepper
- 2 Tablespoons olive oil
- ¼ Cup chopped onions
- 2 Tablespoons minced garlic
- 3 bay leaves
- 3 lemons, peeled and sectioned
- 2 water
- ½ Cup Worcestershire sauce
- ¼ Cup dry white wine
- ¼ Teaspoon salt
- 2 Cups heavy cream
- 2 Tablespoons butter
- 1 Tablespoon chopped chives
For the biscuits:
- 2 Cups all-purpose flour, plus more for dusting
- 1½ Teaspoon baking powder
- 1½ Teaspoon salt
- 2 Tablespoons butter, cold
- ½ Cup solid vegetable shortening, cold
- 1 Cup milk
It has been 10 years since Hurricane Katrina flooded 80 percent of New Orleans with mandatory evacuation of the entire city. So many memories. A visit to the city shows that it has rebounded — the culture, energy, music and restaurants have returned. If there is a single food that I identify with New Orleans, it might be barbecue shrimp. I especially like Chef Emeril Lagasse’s version.
Hurricane Katrina’s Impact
We live 60 miles northwest of New Orleans and were spared the direct hit of the storm. But everyone here in Louisiana was impacted by the hurricane in some way. My son’s high school took in a large flux of evacuated students, my husband volunteered daily at a make-shift shelter in our place of worship, I volunteered to help with people with medical needs being evacuated from the Superdome. A friend made an emergency trip back into the city to rescue his mother’s cats from their flooded home–but that’s another story.
Emeril Lagasse — Celebrity chef and restauranteer
Emeril Lagasse is a successful New Orleans chef and television personality who has flourished both before and after the storm. His first job was in 1982 Lagasse succeeded Paul Prudhomme as executive chef of Commander’s Palace, an upscale New Orleans restaurant. From there he has opened restaurants including Emeril’s Restaurant, NOLA and Emeril’s Delmonico in New Orleans. He has authored books, appeared on numerous television cooking-related shows and sponsored many humanitarian causes. In March of 2015, Lagasse celebrated the 25th year of the opening of his first restaurant in New Orleans, Emeril’s New Orleans, with special menus, events and commemorative dinners for family, friends and customers.
Baton Rouge Advocate food writer, Cheramie Sonnier, was on hand for the media lunch and covered the event. She published “Emeril’s New Orleans Barbecue Shrimp” in the food section of the paper. (//theadvocate.com/news/acadiana/11957274-123/emerils-new-orleans-barbecue-shrimp) The recipe is published here with permission from Emeril Lagasse’s organization.
New Orleans Style-Barbecue Shrimp
Southern Louisiana benefits from fresh shrimp, seafood and fish from the Gulf of Mexico and surrounding marshes and swamps. Barbecue shrimp, when made with fresh shrimp, is succulent, juicy and flavorful. It is not a typical barbecue dish — an out-of-town guest once asked me, “Where’s the barbecue sauce?” This recipe consists of broiled shrimp loaded with butter, Worcestershire sauce, garlic, lemon and parsley. And a typical recipe contain lots and lots of butter. This sauce is used as a dipping sauce for French bread.
My first taste of Barbecue Shrimp at Kolb’s Restaurant, a German restaurant on St. Charles Street which opened in 1899 and closed several years ago. The barbecue shrimp came with the shells still on and the shrimp were placed in a bowl filled with the basting sauce. A bib was provided for you to wear, since peeling the shrimp can be messy and rather daunting. It was a fun meal we felt like we’d been transported back in time in this classic restaurant with old-fashioned decorations and then presented with huge shrimp still with the shells on!
Emeril’s New Orleans Barbecue Shrimp
In New Orleans, a number of classic restaurants have closed their doors, especially after Hurricane Katrina. However, Emeril Lagasse is going strong. He keeps classic foods, too, but his presentations are trendy, modern and appealing. Fine dining at it’s best.
Lagassse’s recipe for Barbecue Shrimp takes a twist on the traditional recipe — which I like. This dish was on his flagstaff restaurant menu when it opened and Lagasse states, “It will never leave the menu”. Lagasse did not want his customers dealing with the shrimp shells at the table, so he peels the shrimp first — except the tails — and then uses the shells to make a flavorful sauce to serve with the shrimp. The quantity of butter is also reduced — making it a more healthy presentation — which I like. So the end result is that you get the flavor of the shrimp but not all of the inconvenience or high calories.
How to Prepare Emeril’s Barbecue Shrimp
After fish and seafood are harvested, it can only be maintained–not improved. And seafood is very perishable so blast frozen seafood from a grocery store isn’t a bad idea. However, it is difficult to find frozen shrimp in the shell. In southern Louisiana, vendors by the side of the road sell fresh shrimp and some markets sell iced, fresh shrimp. I made several trials of this recipe using different sizes of shrimp from several local sources. I like smaller 24 count shrimp the best — jumbo shrimp are difficult to saute to perfection.
Here are the ingredients for Emeril’s Barbecue Shrimp recipe.The shrimp are peeled leaving the tails on. (My husband did this part wishing he had a shrimp peeler which helps remove the shell and gritty vein running the length of the shrimp.) Here are the peeled shrimp which are seasoned with a Cajun-style seasoning and pepper.The peels including heads are added to water and simmered on the stove to make a seasoned sauce along with Worcestershire sauce, lemons, dry white wine, bay leaves, salt with onion and garlic sauteed in some olive oil.
When the volume is reduced and strained, the result is a thick, brown sauce.Then, the shrimp are sauteed in some olive oil over medium heat just long enough to turn pink. Over cooked shrimp are tough and tasteless.
Add the sauce, a little butter and cook a few more minutes longer so the sauce blends with the shrimp. At his point Emeril’s recipe calls for heavy cream to be added. I omitted the cream in several of my versions and liked it just as well. Cream is not part of a traditional recipe and it adds to the calories and cholesterol.
I tried serving the shrimp over rice, but discovered to my dismay that the rice soaked up the shrimp sauce. The next time, I’ll omit the rice. (Actually, rice is not traditionally served with this recipe anyway–what was I thinking?)
If you find some fresh shrimp in the shell, remember this recipe. Especially, if you visit the new, revitalized post-Katrina New Orleans city, search out barbecue shrimp. Enjoy!
- 24 large head-on shrimp (about 2 pounds), peeled and deveined, tails left on, shells and head reserved
- 1 tablespoon cracked black peppercorns
- 2 teaspoons Emeril's Creole Seasoning (sold in supermarkets) or other Creole seasoning
- 1 1/2 teaspoons chopped fresh rosemary
- 3 tablespoons olive oil
- 1 cup dry white wine
- 3 cups water
- 3/4 cup Worcestershire sauce, preferably homemade
- Juice from 2 lemons (about 1/4 cup)
- 1/2 cup chopped onion
- 1 tablespoon minced garlic
- 1 tablespoon hot sauce
- 1/4 cup (1/2 stick) unsalted butter, cut into 8 pieces
- Jalapeno Biscuits, for serving
In a medium bowl, toss the shrimp with half of the cracked pepper, 1 teaspoon of the Creole seasoning, and the rosemary until evenly coated. Cover and refrigerate until ready to use.
Heat 1 tablespoon of the oil in a 12-inch skillet over high heat. Add the shrimp shells and heads and cook, stirring a few times, for 3 minutes. Add the wine, water, Worcestershire, lemon juice, onion, garlic, and hot sauce. Bring to a boil, reduce the heat to a simmer, and let gently bubble for 45 minutes. Strain through a coarse strainer you should have about 1 cup of barbecue base.
Heat a 14-inch skillet over high heat. Add the remaining 2 tablespoons oil, then the shrimp and cook for 2 minutes, searing on both sides. Pour in the barbecue base, reduce the heat to medium, and simmer until the shrimp are cooked through, about 1 minute. Remove from the heat whisk in the butter, one piece at a time, not adding another until the previous piece is fully incorporated in the sauce.
Transfer the shrimp to a serving platter or small individual plates. Spoon the sauce over the shrimp and serve immediately with the Jalapeno Biscuits.
Emeril’s New Orleans Barbecue Shrimp With Traditional Southern Biscuits - Recipes
New Orleans is a beautiful city with such tremendous culture and cuisine. The first time I visited was during Mardi Gras when I was nineteen with my best friends Angelica and John. There were a lot of firsts that visit, including my first taste of an oyster, my first time to start drinking before noon, and a tattoo that ended up being not only the first but the last!
My last visit to New Orleans was just as unforgettable. My plane had arrived late to the airport, so I walked into a crowded conference room filled with about a thousand people where my work meeting had begun without me. I grabbed a seat at a table full of strangers. The Vice President of Sales was announcing the usual listing of the top reps in the country. Everyone stood when their name was announced, received some applause, then remained standing. Then he announced the last person. "The number one rep in the country is Thanh Rasico from Little Rock, Arkansas." I stood, smiled at my friends standing near the door, and looked down to notice my table staring at me in awe.
"You're number one in the COUNTRY?!" a girl asked. I nodded joyfully. I had been for ten months. It had taken over a year to climb from a much lower ranking to get there.
"You're cardiovascular specialty now aren't you?" I nodded again. It was as if the division had been created just to fulfill my dream of being promoted. That night, my manager took our district to Pascal's Manale for dinner. There was an hour wait, but the bar was spacious. And the wait was so very worth it!
I've been making Pascal's Manale's signature New Orleans barbecue shrimp at home a lot lately. Although the original recipe was made with olive oil, I found another recipe that made it with butter. I tried both, and I've decided I'm sticking with butter.
One of the things I miss most about Arkansas is the close proximity to Louisiana crawfish, Texas barbecue, and Memphis fried chicken. Not that I'd ever move back. I can find plenty of that stuff right here up in the Pacific Northwest. But here's how I make myself feel like I'm back home again when I miss a little part of it!
- 1 pound (16-20 count) large shrimp, heads on - Wild Caught, American
- 5 tsp Manale Spice (see below)
- 1/2 tsp minced garlic
- 1/2 cup Worcestershire sauce
- 1/4 tsp Louisiana hot sauce
- 3/4 cup extra virgin olive oil or real butter (I've seen recipes using both!)
- 1/2 cup white wine
- 1 tbsp unsalted butter
- 4 teaspoons black pepper
- 1/4 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp salt
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp basil
- In a large skillet, add shrimp, Manale Spice, garlic, Worcestershire, and hot sauce, stirring constantly. Pour olive oil in, then white wine. Stir to blend thoroughly.
- Cook over high heat for 8 minutes, stirring frequently. Add butter, cook an additional 2 minutes until butter is thoroughly melted.
Note: I also have combined all the ingredients in the oven and cooked for 10 minutes at 400 degrees. Stir well before serving.
Note: The recipe I followed can be found here with an explanation on why headless shrimp are often used. They may be difficult to find because the preference is wild caught, American, not farmed or from less sustainable sources.https://www.npr.org/sections/thesalt/2015/07/19/423605844/hacking-iconic-new-orleans-barbecue-shrimp-far-from-the-gulf
Note: Another recipe here uses margarine, which I don't use because I always use real butter. This recipe also calls for Chablis, which I never drink. My preference is Sauvignon Blanc, and I only cook with wine that I would drink. So like the recipe says, this is my version of what I've found from original sources. But with my own twist.
- 1 ½ pounds colossal shrimp, EZ-peel type (deveined and shells split down the back)
- 1 ½ tablespoons vegetable oil
- 1 tablespoon freshly ground black pepper, or to taste
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon seafood seasoning (such as Old Bay®) (Optional)
- 1 tablespoon butter
- 2 cups chicken stock
- lemon, juiced
- 2 tablespoons Worcestershire sauce, or more to taste
- 2 dashes hot sauce, or to taste
- 3 tablespoons cold butter, cut into chunks
- 6 cloves garlic, minced
- 1 tablespoon minced fresh rosemary
- 1 sprig fresh rosemary for garnish
Peel shrimp and place into a mixing bowl set shrimp shells aside in a saucepan.
Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap refrigerate shrimp to absorb flavors, at least 1 hour.
Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
Place a large skillet over high heat until pan is very hot sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
Transfer shrimp from skillet to a bowl, using a slotted spoon reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce garnish with a rosemary sprig.
Emeril&aposs New Orleans
Located in the heart of the warehouse district, Emeril&aposs New Orleans is Chef Emeril Lagasse&aposs flagship restaurant. The bustling dining destination has been the talk of the town since its opening in 1990 and has earned rave reviews and accolades for 25 years, including Esquire magazine&aposs "Restaurant of the Year" and Wine Spectator&aposs "Grand Award" for 14 consecutive years. Credited as the birthplace of Chef Emeril&aposs infamous "New New Orleans" cuisine, the restaurant consistently pushes culinary boundaries and explores bold and diverse flavors, remaining a definitive force in contemporary New Orleans culinary culture.
Food & Beverage:
At the helm is Chef de Cuisine David Slater, who works closely with Lagasse to create an inventive menu utilizing ingredients from Creole classics and elevating them in an exciting direction. The menu extends far beyond Creole to bring diners new American cuisine at its best. Tapping into New Orleans&apos and the Gulf&aposs rich bounty of fresh seafood and local ingredients, everything in the restaurant is made in-house. Each plate is artfully balanced with an array of flavors, textures, and colors. You&aposll find Emeril&aposs signature Barbecue Shrimp at each of his establishments, but this is where it was invented. Plump Gulf shrimp are served with petite rosemary biscuits and fresh chives. Crisp Chili Glazed Duck Wings with shaved celery, red grapes and Point Reyes blue crème fraiche offers a new take on an old classic.
For entrພs, opt for the rustic Andouille Crusted Drum with creole meuniére or order the Grilled Pork Chop served atop caramelized sweet potatoes with a tamarind glaze and green Chile mole. Perfect for sharing is the Truffle Fried Chicken served on a wooden block accompanied by all the seasonal fixins&apos - a fan favorite at Emeril&aposs.
For dessert, the Banana Cream Pie is not-to-be-missed, almost synonymous with the New Orleans institution itself and Wolfgang Puck&aposs pick on the Food Network show, "Best Thing I Ever Ate." Other sweet favorites include the Chocolate Peanut Butter Pie with fudge brownie crust, bacon-peanut brittle and red wine, and the S&aposmores Ice Cream Sandwich with toasted marshmallows and a Fireball whiskey sauce.
For Lunch, Appetizers range in price from $10-$15 Soups & Salads $7-$12 Entrees $12-$21 and Desserts $6-$10.
For Dinner, Appetizers range in price from $10-$15 Soups & Salads $7-$12 Entrees $24-$60 and Desserts $6-$10.
From an extensive and diversified wine list to playful craft cocktails, Emeril&aposs beverage program serves to quench any palate. The highly-acclaimed and expertly curated wine list is overseen by Sommelier Ray Gumpert. With a selection of 1,800 varietals and 13,000 wines, it is one of the best in the country and has received numerous prestigious accolades.
The cocktails at Emeril&aposs infuse new flavors into the local scene with libations like Cable Car (spiced rum, curacao, lemon juice, simple syrup with a cinnamon sugar rim) Bourbon Buzz (bourbon, honey syrup, muddled lime and lemon) and the Corpse Reviver #2 (gin, triple sec, Lillet Blanc, lemon juice and Herbsaint).
Set in a converted pharmacy warehouse on Tchoupitoulas Street, the rustic, yet modern interior features exposed brick and a design-rich combination of glass and plaster-lathe wood walls. Local artists, including Doyle Gertjejansen, are on display, creating an energetic, yet warm atmosphere that reflects the feel of the neighborhood. A 9-seat food bar overlooks the open kitchen, where diners can watch the culinary action unfold. The main dining room seats 140 guests. The restaurant also boasts additional space for special functions and events a well-stocked wine room comfortably seats 10-14 and three additional private rooms can accommodate up to 86 for a seated party or up to 350 for a reception.
Monday - Friday, 11:30 a.m. to 2:00 p.m.
800 Tchoupitoulas Street, New Orleans, LA 70130
About Chef Emeril Lagasse&aposs Restaurants
Chef Emeril Lagasse is the chef/proprietor of 12 award-winning restaurants, including three in New Orleans (Emeril&aposs, NOLA and Emeril&aposs Delmonico) four in Las Vegas (Emeril&aposs New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse&aposs Stadium) two in Orlando (Emeril&aposs Orlando and Emeril&aposs Tchoup Chop) and three in Bethlehem, PA (Emeril&aposs Fish House, Emeril&aposs Chop House and Burgers And More by Emeril. Lagasse opened his first restaurant, Emeril&aposs New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril&aposs New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort, Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at The Venetian l Palazzo in 2008. Lagasse&aposs restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious "Grand Award" from Wine Spectator magazine every year since 2004.
Chef Emeril Lagasse is the chef/proprietor of 12 restaurants in New Orleans, Las Vegas, Orlando and Bethlehem, PA. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC&aposs "Good Morning America." Lagasse has appeared as a guest judge in four seasons of Bravo&aposs hit food series, "Top Chef," was named a co-host for the tenth season of the "Rachael Ray Show," and in January 2016, he entered his fourth season of "Emeril&aposs Florida" on the Cooking Channel. Lagasse is the best-selling author of 19 cookbooks, the latest, Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen, was released in October 2015. In 2002, Emeril established the Emeril Lagasse Foundation to support children&aposs educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has donated more than $7 million to community organizations in New Orleans, Las Vegas and on the Gulf Coast.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon cayenne pepper
- ⅓ teaspoon paprika
- ½ cup butter
- 4 cloves garlic, minced
- ¼ cup beer, room temperature
- 1 tablespoon Worcestershire sauce
- 1 pound medium shrimp - peeled and deveined
- salt to taste
In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
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.
New Orleans Style BBQ Shrimp
It is said that the recipe for New Orleans Style BBQ Shrimp was born many, many years ago at Pascal's Manale Restaurant - a nearly 100 year old eatery located on Napoleon Avenue in New Orleans, Louisiana. How the name came to be though, well, nobody really seems to know, because New Orleans Style BBQ shrimp are not smoked, or cooked on a grill, and there is never anything remotely resembling a barbecue sauce that ever touches them.
The name probably comes from the smokey flavor that the shrimp gets from the Worcestershire sauce and the spicy, peppery seasonings. Instead of a roll around in a hot tub of spiced up water, these shrimp are juked up in a spicy, heavy on the butter, yummy sauce, that is loaded with flavor and a proper southern kick. Oh yeah.
To get the true experience of New Orleans style BBQ shrimp, try to use whole, raw, head on shrimp, if at all possible, because there is a lot of flavor that comes out of the shells and natural fats of the shrimp heads. That said, even for me with a shrimping husband, extra large head on shrimp is hard to come by except for right off the boat. In fact, I was waiting all last winter and spring for The Cajun to go shrimping so I could get some nice shrimp big enough for this dish when, of course, BP interrupted those plans.
Last year the season opened early before any oil entered our shrimping waters so we ended up with smaller shrimp and no extra large ones most appropriate for this dish. Recently when The Cajun and I were passing by the big seafood market I like, I went in search of some bigger ones, but even those were all already headed. I would like to have gone even larger on the shrimp, but to be honest the price on shrimp right now, yes, even for us, is a little high for my liking. Anyway, while you can certainly get a great dish of saucy shrimp made with headless shrimp, and even with already peeled shrimp, flavor-wise, the real deal is made using those very large, head-on shrimp, so grab those for this dish whenever you can. The heads really do make a difference.
I have always prepared my BBQ shrimp in the oven, but you can do these on the stovetop in a large skillet too, which honestly may be the way many restaurants prepare individual servings anyway. Use a large, wide skillet though and do batches. Bring the sauce up to a boil, reduce the heat, toss in half of the shrimp and simmer them at medium until they are done. Remove those, do the next batch and then combine them all back together to warm them all back through. I prefer the slower method of the oven, tossing them a few times, and letting them just slowly grab up all that buttery seasoning in between those shells.
The recipe is very simple and very rich. Preheat the oven to 375 degrees F. Then, melt up a pound of butter. what? Yes. Don't faint. I did say a POUND of butter y'all. Hey, look up any good New Orleans Style BBQ Shrimp recipe and you'll see butter. Lots of butter. Soooo, let's just accept it and move along shall we? You won't actually be consuming all of that butter anyway, not really, so it's all good. You melt that butter up with some olive oil, Worcestershire, garlic, salt, Creole seasoning, and a little beer if ya like - The Cajun doesn't consume, so I don't add it. Lay them pretty shrimp out on a rimmed baking sheet.
Pour that rich sauce all over the shrimp and toss 'em around a bit.
Squeeze a lemon on top and crack fresh pepper all over the top. A lot of black pepper. All over.
Slice up another lemon and scatter those on top and bake at 375 degrees F about 10 minutes. Remove, turn, and bake another 10 to 15 minutes or until cooked through. You don't want to overcook. Remove and toss again.
Spoon the shrimp into a platter, pour the sauce over the top and scatter some green onion all around. I like to lay out a tablecloth of newspaper, with a couple of rolls of paper towels scattered around the tabletop, and serve these up in big soup bowls with plenty of juice in the bottom. Add a couple loaves of hot and crusty French bread to sop up that juice, and some high quality and very cold bottled beer.
Similar in appearance to boiled shrimp, but much messier, you'll need both hands, all your fingers, and rolled up sleeves to indulge in this dish, but it's worth all the lack of formalities - just don't wear your good clothes for his feast. Shells go right on the newspaper, and when you're done, you can just remove the bowls, roll up the paper and toss.
Recipe: New Orleans Style BBQ Shrimp
- 5 pounds of large (21-25 count or larger) head-on shrimp, unpeeled
- 1 pound (4 sticks) of butter
- 1/4 cup of olive oil
- 3/4 cup of Worcestershire sauce
- 2 teaspoons of hot sauce
- 4 whole garlic cloves , smashed
- 1 teaspoon of kosher salt
- 1 tablespoon of big flake Creole seasoning (like Zatarain's Big & Zesty - see note)
- Couple/three glugs of a good bottled beer , optional
- 2 lemons , one juiced, the other sliced thin
- Plenty of freshly cracked black pepper
- Hot French bread , for dipping in the sauce
Preheat oven to 375 degrees F. Wrap the french bread in aluminum foil and set aside. Drain the shrimp and then transfer to a large jellyroll pan.
In a saucepan, melt the butter together with the olive oil. Add in the Worcestershire sauce, hot sauce, garlic, salt, Creole seasoning and beer. Simmer for about 15 minutes and set aside to cool slightly.
Place the wrapped bread in the oven. Spread the shrimp out on a jellyroll pan in one layer and pour the butter sauce all over the shrimp, tossing to coat. Squeeze the juice of one lemon all over the tray of shrimp. Heavily coat the shrimp all over with freshly cracked black pepper and toss slices of lemon across the top. Bake at 375 degrees F for about 25 to 30 minutes, stirring halfway.
Remove the bread and slice. You can keep the bread soft and slice it as is, or unwrap the bread the last 5 minutes of cooking to crisp it up slightly.
Serve the shrimp in large soup bowls, with plenty of juice, and slices of the hot French bread to sop up the juices.
Cook's Note: I used 3 pounds of headed shrimp, in the shell, Slap Ya Mama Hot Pepper Sauce and Zatarain's Big and Zesty Garlic Herb Creole Seasoning, which as you'll see in the photo below, is a big flake Creole seasoning. If you don't have a big flake Creole seasoning like this, use 1 teaspoon of regular Cajun or Creole seasoning and add 1/2 teaspoon each of oregano, rosemary, and thyme and a dash of dried, hot pepper flakes.
When you're done, sop up some of the left behind juices with another piece of French bread if you like, remove the dishes and roll up the newspaper.
Tip! Leftovers make a pretty darned good shrimp scampi. Prepare pasta according to package directions - spaghetti, linguine, even vermicelli all work fine. To a large skillet, add 1/2 cup of white wine and 1 garlic clove, minced fine. Bring to a boil. Toss in the shrimp and stir just to warm the shrimp through - remember they are already cooked. Season with salt and pepper to taste add a sprinkle of parsley. Add the drained pasta and toss to thoroughly coat. Garnish with another light sprinkle of parsley. Serve immediately.
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Spicy New Orleans Barbeque Shrimp Recipe for Mardi Gras
New Orleans has always held a very special place in my heart. It’s easy to fall for its sultry, Southern charm. I love to walk down the streets of the French Quarter and breathe in the old world atmosphere and feel the slightly decaying decadence ooze into my pores like soft mud from the banks of the Mississippi.
This Sunday, I’m making a dish that came from this center of grand culinary tradition. The story goes that the recipe was brought back and adapted by folks that had eaten this at a restaurant in New Orleans many years ago. It has been passed from sibling to sibling and now on to me. If anyone knows exactly where the recipe originated, please let me know so that I can give credit where it’s due.
I first tasted this not long after I came back from my honeymoon in New Orleans. It brought back all the wonderful memories of fiery Cajun dishes mixed with soulful Dixieland jazz and stirred with a gin fizz. I’m making it this Sunday for family and friends as our indulgence in honor of Mardi Gras.
My special thanks to David, Gail and Maureen!
Update: A knowledgeable reader of my blog informed me that this dish originated at Pascal’s Manale located in the Garden District of New Orleans where they’ve been making barbeque shrimp since 1913. Thanks so much for this information…I’ll have to add this to my “must visit” list for our next trip to New Orleans.
Make it special, make it Sunday!
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New Orleans Barbecue Shrimp Crawfish Stuffed Veal Chops with Crawfish Marchin de Vin Sauce and Creamy White Cheddar Grits Creamy Peanut Butter Pie.
Summer in Portgual
Pork and Clams, Charcoal-Grilled Sardines, Tuna Steak with Onions and Tomatoes. Musicians: Doc Gibbs & Cliff.
Creole Fried Shrimp Salad with Vidalia Onions and Classic Remoulade Dressing and Pickled Okra Coush Coush with Tomato Chili Sauce Ham Hock and Beans, Buttermilk Pie. Musicians: Doc Gibbs & Cliff.
A Taste of Marseille
La Bourride Escargot a la Provence Fresh Apricot Clafouti and musicians Doc Gibbs & Cliff.
A Taste of Australia
An Aussie Barbecue--Emeril Style: Kangaroo Fried Pies and Wattleseed Ice Cream with Homemade Macadamia Nut Cookies. Musicians: Doc Gibbs & Cliff.
Emeril's Dim Sum
Mrs. Hays' Stuffed Chicken Wings with Hoisin Sauce Crawfish Dumpling with Ginger Soy Dipping Sauce Shrimp-Stuffed Crab Claws Musicians: Doc Gibbs & Cliff.
Caramelized Onion, Rosemary and Fresh Tomato Bread Fried Green Tomatoes with Lobster and Tear Drop Tomato Salad Warm Pimiento Cheese-Stuffed Creole Tomatoes and musicians:Doc Gibbs & Cliff.
Emeril's Frozen Milk Punch, Suzanne's Plantation Muffins, Kicked-Up Ambrosia Salad Parfaits, Apple-Smoked Bacon, White Cheddar and Potato Omelet. Musicians: Doc Gibbs & Cliff.
Pot Luck Supper
Karen's Smoked Salmon Roulade Jill's Fresh Pear and Maytag Blue Cheese Salad with a Toasted Walnut Vinaigrette Ro and Em's Lamb of Love Flo's Mango Shortcake with Fresh Coconut Ice Cream. Music from Doc Gibbs & Cliff.
Emeril's Crab Festival
Peaky Toe Crab Fresh Asparagus and Roasted Tomato Terrine Classic Crab Cakes served with Fresh Horseradish Sauce and Roasted Corn and Tomato Salad, Herb-Crusted Softshell Crabs with Fresh Tomato Risotto and musicians Doc Gibbs, Cliff and Felica Collins.