Jump to content

New Orleans Style "Barbequed" Shrimp


Recommended Posts

New Orleans Style BBQ Shrimp


New Orleans style BBQ shrimp is not a BBQ in the sense we normally think about with regard to the cooking method.  It is a very rich dish with deep flavor that is actually oven baked.  Personally, I think the BBQ moniker really originates from the ingredients and the seasoning flavors coming together especially the Worcestershire sauce addition.


I grew up eating this dish - my mother could make this dish better than anybody and even though I have cooked it for years I still think hers was magical.  I  was never really sure of the recipe as my mom mostly cooked by sight, smell, and taste.  I think the version I have made all these years comes close to what I remember,  Thanks mom!


Normally you cook this in a regular oven.  This time I decided to cook it in Big (Red) Joe and add a touch of smoke to the dish using pecan wood.  I  set-up for indirect cooking at 350 on the dome thermo.  Cook time for this “overfull” pan was about 45 minutes.  I am not really sure we could tell any major smoke impact but all agreed this was an excellent batch - so maybe the smoke did add some kiss of flavor.  I would not go for a heavy smoke component, however.


Here are the photos. A basic “well you get the idea” recipe follows below the pictures.


Plated and ready to eat.  Just add the warm French Bread which was heating in Big (Red) Joe:




Ingredients in the baking dish  and ready to head to Big (Red) Joe:




Starting the Cook:




Cooking Nicely – about half way done:




Ready for the table:






Basic ingredients (adjust amounts as desired):


For best results use head-on unpeeled shrimp.  The head and shell contributes to the flavor and the sauce development.  It can be done with headless or even peeled shrimp – the cooking time in those cases is much faster and the final flavor may not have quite the same depth but it will still be good. 
  • 3 lbs Head On Shrimp in the shell – the fresher the better
  • 2 + 1/2  sticks unsalted butter
  • 1/4  cup extra-virgin olive oil
  • A good handful of peeled garlic – some fine chopped, most in ¼ or half pieces
  • 1 small onion sliced thin
  • Some green onions chopped coarse
  • Some fresh parsley chopped
  • A stalk of celery cut into coarse pieces
  • 2 tablespoon Worcestershire sauce (this is a key flavor element – it may even take a bit more ..)
  • 1/4 teaspoon thyme
  • 1/2 teaspoon coarse black pepper
  • 1/2 teaspoon cayenne pepper
  • 3  teaspoons Louisiana-style hot pepper sauce (or to taste)
  • 1/2 teaspoon paprika (smoked works good)
  • 1/4 teaspoon chili powder
  • 1 lemon halved and sliced into thin rings to add to baking dish (adjust to your taste)
  • Squeeze of lemon juice into the butter/olive oil mix
  • Salt, to taste

You can play with the ratios of the Cajun seasoning, cayenne pepper, black pepper and hot sauce to your preference.  I really never measure any of the ingredients for this dish and just do what is "right" as I make it. 


Melt the 2 sticks of the butter and add the olive oil.  Add seasonings and all remaining ingredients (except the shrimp and lemon slices) and mix.  Taste and adjust seasoning as desired.  You want a rich and deeply-seasoned sauce that will meld together as it cooks.  Note the flavor of the sauce will mellow some when cooked with the shrimp as the shrimp juices come out .


Put rinsed and drained shrimp along with lemon slices in large greased baking dish (like 9 x 13).  Add all remaining ingredients into the baking dish.  Pour on the seasoned butter and olive oil + ingredients mixture.  Toss gently to coat well.  Add the remaining half-stick of butter as slices on the top.


It is better to have a larger pan and let the shrimp not have too many layers but, as you can see in the photos, the 3 lbs+ of shrimp in a 9 x 13  works if you mix gently during the cook to get them evenly cooked.


Bake at 325-350 degrees for about 30 to 45 minutes.  It depends if you have a single layer of shrimp (cooks faster) or a bunch of shrimp stacked up.     -   Stir shrimp gently about every 10-15 minutes. 


Check after 30 minutes for doneness of the shrimp and the flavor of the sauce to have developed and infused the shrimp.  DO NOT OVER COOK – Shrimp will get tough and hard to peel. After 30 minutes I would try a “test shrimp” about every 10 minutes (and every 5 minutes when very near the end time) when also gently stirring.


Serve the shrimp with a generous amount of the pan sauce for dipping.


To eat -  Warning - this is a finger food meal!  Remove the head and peel the shrimp and enjoy!  Add some good warm French bread for dipping in the pan sauce. 

Link to comment
Share on other sites

Let me start by saying Thanks Mama Smokehowze for passing on your tradition thru your son. And thank you Smokehowze for sharing a family tradition with us. I feel so many memorable family moments are spent around sharing a meal together. I look back at times watching my mom in the kitchen and my dad around the grill with great fondness. Smokehowze my mother cooked the same as yours. Sight, smell, and taste. That's how the best cooks do. By the way that magic you refer to ...... It's called love.

Link to comment
Share on other sites

"Awwww Man, those shrimps looook goood". I would love to sit down to that plate with a cold beer and a broken crust of fresh baked bread. Truly looks delicious. Great meal, great tradition. Thanks for sharing. To say you like this, has to be the understatement of the year. 

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Similar Content

    • By Smokingdadbbq
      After doing a warm up burn in before the weekend when we were away I was excited to get home and do my first cook on my new kamado Joe 3. 
      I reverse seared the tomahawk with the SloRoller at 250 until the IT hit 114 and then set it aside under foil while I change the setup for searing the steak and cast iron frying the shrimp. 
      couldn’t be happier with the cook, it was also my first time using one of the two bags I picked up on the weekend of KJ charcoal, not sure how much of the awesome is the coal vs the grill but it all worked together to make a meal our guests will remember. Can’t wait to try more cooks. 
      Posting a sneak peek before this hits my instagram page https://www.instagram.com/smokingdadbbq/

    • By CentralTexBBQ
      King Crab, Smoked Salmon, Lobster, Lobster Tail, Shrimp (grilled and pan seared), Sweet Corn and Red Potato







      A very bad pic ofspicy shrimp...








    • By Lydia
      One of my favourite pizza combos.  
      I used the John Lanzafame base recipe, which for one pizza is listed below but please note, I usually multiply by 4 to make two pizzas today and freeze the other two for another time:
      1 teaspoon dried active yeast
      1 teaspoon salt
      1 teaspoon sugar
      100ml (3 1/2 fl oz) warm water
      2 teaspoons oil, plus extra for greasing
      160g (5 1/2oz) all purpose flour (I used pizza flour)
      1. Place first four ingredients in a bowl and whisk until just combined.
      2. Slowly whisk in olive oil
      3. Leave in a warm spot for ten minutes until it's all thick and bubbly
      4. Add the flour and knead for 15 mins.  (with my usual MO of making 4 at a time, I start the kneading on the kitchenmaid on speed 2 until just combined and then continue on speed 1 for 15 mins).
      5. Rub the inside of a large pot or bowl with a bit of oil, place the dough inside and cover with a clean tea towel and leave for 1 to 1 1/2 hrs or until doubled in size.
      6. Give it a good punch to expel the trapped air.
      7. At this stage, it can be wrapped and refrigerated or frozen.  (I usually put in an additional freezer bag because it really likes to expand and will pop a whole and blow out of regular plastic wrap).  If making from frozen, bring to room temp and place nice and cosy inside a clean tea towel until risen by half again.
      8.  If going from
      I used :
      - one can of whole Italian tomatoes, blended and cooked down with a little water, salt and Italian herbs.  (this does me for 4 pizzas - I usually put half in - a small sealy bag so it's ready to defrost next time I pull out the two frozen doughs)
      - fresh mozzarella which you get in the tub of whey and which you tear apart
      - 12 lovely Aussie prawns (shrimp) which are peeled but not cooked prior to placing not the pizza
      - relatively thinly sliced zucchini
      - cherry tomatoes halved
      - some little chunks of home made pesto which I shaved off from a block I keep in the freezer
      - rind of one lemon microplaned
      - a couple of tablespoons of panko crumbs
      - a good dash of olive oil to get the panko and lemon combined and so it isn't dry. 
      I cranked the kamado up to 550F

      When assembling, i put a little bit of semolina on some greaseproof paper before rolling out the dough onto it.    
      I am in the  camp of sauce first, followed by cheese and then the toppings, pretty much in the order they're listed above.

      To cook it, I had the steel grates in position and then the deflectors on top and then used some terracotta pot plant feet as a spacer between the deflectors and the pizza stone. (a great tip from Kismet Kamado)

      It was pretty much done after 10 mins with a nice crispy bottom ... no soggy bottoms at Chez Lydia! :-)
    • By Tim$BudgetBBQ
      Got some steak on clearance at Walmart. They had put some seasoning on the NY strip steaks that tastes like fajita meat. I cooked them up to 135 degrees using my indirect heat shield I designed and had a friend build for me. I finished the sear on the steaks using a piece of 1/4" plate steel I had custom cut at a fabrication shop. I bought the shrimp at Sams already on the skewers. I seasoned them with Slap Ya Momma Cajun seasoning and cooked them 4 minutes, 2 on each side, on the same plate steel. The steak came out medium to well (my smoking hot wife doesnt like medium rare) and the shrimp was on target.
    • By Smokehowze
      It is  Good Friday and you are from New Orleans ...  what to cook ... simple  answer - a  Shrimp Etouffee.

      Start with a traditional roux of flour and oil

      Add the the Cajun Trinity   (onion, bell pepper, celery).  

      Add the tomato elements and the other seasonings and good stuff you learned from your mama and your "May May"  (grandmother)

      Cook the mixture for the flavor to develop and adjust seasonings until it is just right. Then at the very end  when the rice is separately done cooking, add the peeled and butterflied shrimp that have been brined in a salt solution and crab boil seasoning mixture.  Cook for a few more minutes....

      Then say the blessing and enjoy with the family.  
      Happy Easter!
  • Create New...