New Orleans Style BBQ Shrimp

When we were visiting New Orleans in January of 2024, I bought a box of Mam Papaul's BBQ Shrimp mix in the French Quarter to take home and try out. Reason being that, although we had tried most of NOLA's staples (gumbo, po boys, oysters, étouffée, jambalaya, red beans and rice, etc.) we missed the BBQ shrimp. Also, I wanted to demystify this classic since it turns out that there's nothing remotely "barbecue" about it. Rather, it's shell-on shrimp sautéed or poached in a spicy butter sauce. 

ORIGIN STORY: In 1913, a Frank Manale purchased a grocery store at the corner of Napoleon and Dryades to open Manale's Restaurant, where BBQ shrimp was created. Pascal's Manale is now (as of 2023) under the banner of Dickie Brennan & Co., and still has "Original Pascal's Barbecue Shrimp" on the menu. There are now many iterations of this dish, but the quintessential ingredients are butter, spices, Worcestershire sauce and lemon juice. Although I used Mam Papaul's spice mix here, you can substitute with a similar spice blend utilizing readily available herbs and spices in the pantry (my version is an amalgamation of recipes from John Besh, Paul Prudhomme, and the list of ingredients on the back of Mam Papaul's spice mix box). Shell on shrimp means you're going to get your hands dirty and there's no better way to laissez les bon temps rouler!

INGREDIENTS:

2 lbs. jumbo shrimp (21-25 count per lb.), shell on, rinsed, and patted dry with paper towels

1 stick unsalted butter

1 tbsp. olive oil

6 cloves garlic, minced

3 scallions, thinly sliced (white and green parts separated)

SPICE BLEND*:

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. dried rosemary

1 tsp. dried basil

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

2 tsp. black pepper

1/4 tsp. cayenne pepper

*or 1/4 cup of Mam Papaul's BBQ Shrimp Mix

8 oz. beer or water

1 tbsp. Worcestershire sauce

GARNISH:

1 lemon, sliced into thin rounds (optional)

Sliced green parts of scallions

Rice and/or French bread

1. Combine the ingredients for the spice blend in a small bowl; set aside.

2. In a large skillet or saute pan over medium high heat, place the butter and olive oil and heat until the butter has melted.

3. Add the minced garlic and the sliced white parts of the scallions and stir briefly.

4. Add 8 oz. beer or water, spice blend, and Worcestershire sauce; stir and bring to a boil.

5. Add the shrimp and toss frequently, until they just turn pink (about 5 minutes). Remove pan from heat and pour the shrimp onto a serving platter. Garnish with the sliced green parts of the scallions and lemon slices.

6. Serve with rice and/or French bread slices to dip into the sauce.

Mam Papaul's BBQ Shrimp Mix. There's 1/2 cup of the seasoning blend in the package, which is enough for 4-5 lbs. of shrimp. I used half the amount (1/4 cup) for 2 lbs. of shrimp in this recipe.

Heat the butter and olive oil over medium high heat until the butter has melted.

Add the minced garlic and whites of the scallions, stir briefly, then add the water or beer and spice blend (or 1/4 cup of Mam Papaul's BBQ Shrimp mix).

Add the shrimp and cook, tossing frequently, until the shrimp have just turned pink (about 5 minutes).

Pour the shrimp onto a serving platter or bowl, garnish with the sliced scallion greens, and lemon slices (optional). Serve with French bread and/or rice on the side.