4 Jun




BBQ Shrimp is an iconic New Orleans dish.  BBQ Shrimp isn’t about slathering grilled or fried shrimp in a ton of BBQ sauce. Rather, it is a shrimp dish delicately prepared in a rich  sauce flavored with Worcestershire ,  garlic ,  and beer  and eaten with dripping dipped French bread. You can find iterations at various restaurants and in homes across the city, but the original recipe comes from an Uptown restaurant, Pascal’s Manale.



In the mid-1950s, the local Italian restaurant Pascal’s Manale, opened in 1913 on Napoleon Ave, invented the the BBQ shrimp recipe. The story goes that one of the restaurant’s regulars, Vincent Sutro, had just returned from a business trip to Chicago, and he began explaining a delicious dish he had there to chef Jake Radosta. He knew it had something to do with shrimp, butter and a lot of pepper, and he asked Radosta if he could try to make it.

Radosta did his best to recreate the dish based on the customer’s description. What he presented to Sutro ended up being not what Sutro had tasted in Chicago, but he remarked instead that it was even better. The restaurant put the dish on the menu, where it’s been ever since. From there,  BBQ Shrimp eventually became a staple of the city’s cuisine.



There is some disagreement (of course there is) of whether the Louisiana shrimp should be cooked beheaded, peeled and deveined or intact so the fat contained in the shrimp heads can be incorporated into the sauce.

Up to you, I think heads on adds a lot of flavor !


  • 2 pounds whole (head on) shrimp, 16-20 size or larger    shr
  • 2 tablespoons Creole seasoning  cre
  • 1 tablespoon olive oil
  • 16 garlic cloves, sliced very thin
  • 3 tablespoons minced fresh rosemary
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons hot sauce, hs
  • 1/3 cup beer ( real beer  – not lite! )
  • 1 large lemon, juiced. Juice reserved. Reserve rind also, sliced into thin strips
  • fresh ground black pepper
  • 8 tablespoons cold butter, chop , then melt  in a small pan over low heat or nuke for 1 min.
  • Good French bread

Toss shrimp with half the Creole seasoning.

Preheat a large 14-inch heavy duty skillet over high heat. Add the oil to the pan.

When it begins to smoke add the garlic and rosemary. Toss well to avoid burning, but it will lightly brown quickly.

Immediately add the shrimp, tossing well.

Add the Worcestershire, hot sauce, lemon juice and lemon rind. Stir for a minute, add the beer and scrape bottom of pan to deglaze.

Add remaining Creole seasoning and a few grinds of black pepper.

Cook for 2 minutes or until shrimp are just cooked through and liquids have reduced.

Turn off the heat. Stir in the butter, –  in thirds.

Serve right away.



Eat and Enjoy!






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