Louisiana Style BBQ Shrimp Recipe

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Categories: American, Appetizer, BBQ, Cajun / Creole, Low-Sodium Recipes, Main Dish, Mardi Gras, Shellfish, Side Dish

Submitted By: Helen from Albany.

Louisiana Style BBQ Shrimp Notes

This is a favorite of ours from Louisiana. It's not a "BBQ" in the traditional sense, but herbed shrimp. It's best with shrimp with heads on, but if you can't find them, headless will do.

Serves / Yields

8 appetizer servings

Preparation Instructions

Combine all the dry herbs and mix well. Simmer wet ingredients for the sauce on the stovetop. Add the dry herbs, stirring for about 6-7 minutes. Use a large enough pot for the shrimp to fit in a single layer.

Add the shrimp and bring to boil. Lower heat, and cook l0 minutes or more, stirring and lifting, till all are pink. Do not overcook.

Turn off heat, cover pan, and let sit to absorb the flavors for about 15 minutes.

If you prefer, you can bake the shrimp in a 400 degree oven until cooked through. Don't overcook them, they just have to be very hot throughout - too much will toughen. The longer they sit in the sauce, they better they become!

Helpful Hints

Serve this with hot, crusty french bread to dip in the sauce, as you peel the shrimp and eat them. You can adjust the amount of cayenne, depending on your taste. Also, ground Chipotle chile pepper is good in this.

Quick Shopping List

Turkish Bay Leaves, Whole or Powdered
Whole, in a resealable bag
1/2 ounce bulk bag
Rosemary Needles, Whole, Cracked Or Ground
Cracked Needles, in a glass jar
1/2 cup shaker jar, net wt. 1 oz.
California Sweet Basil, Dehydrated Broken Leaf
In a glass jar
In a 1/2 cup shaker jar, net wt. 0.75 ounces
Greek Oregano
Broken Leaf, in a glass jar
In a 1/2 cup shaker jar, net wt. .5 oz.
Cayenne Pepper
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
Hungarian Sweet Paprika
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.5 oz.

Submit Comment

Phil M. Said:

If you are ever in New Orleans and want to taste the best bbq shrimp in the whole world go to Pascall Manelli's on Napoleon blvd. It is just out of the french quarter in the garden district.They will put a bib on you and serve this dish on a huge piled up plate ! I liked it so much I ordered another plate before I was finished and would have had a third and forth if I could have held it. This recipe is darn close but no cigar?

Make it Again? Phil M. would make this recipe again.