New Orleans is home to some of the finest regional cuisine in the United States, if not the world! I know, a strong statement to make, but the unique flavor complexities and richness of New Orleans food make it unarguably delicious and justifiably famous. It’s also the reason I have several recipes from the city already blogged (with many more planned over the months and years to come)!
One of the great signature dishes of the city is BBQ shrimp, which despite its name never goes near a barbecue or barbecue sauce. Instead, it uses the finest, freshest head-on shrimp cooked with a spiced and herbed garlic butter in an oven or on the range top. It is judiciously seasoned with Worcestershire sauce, beer and other ingredients that make it one of the messiest and most wonderful dishes you’ll ever eat as you peel the shrimp and devour the sauce you’ve sopped up with bread.
The dish is said to have originated at Pascal’s Manale restaurant located in the Garden District of New Orleans, where they’ve been making barbeque shrimp since 1913. It has since spread to homes and restaurants throughout the city.
My version has the trademark TFD flavor complexity and hews very close to the classic recipe. I have adjusted the herbs and spices to my preference and added one very optional ingredient – a touch of liquid smoke that I find really enhances all the other flavors. By all means leave it out if you prefer a classic version of the recipe.
Citizens – BBQ shrimp is absolutely a ridiculously high calorie/diet destroyer recipe. TFD heartily encourages us all to live a little and enjoy this recipe with gusto and abandon!
Battle on – The Generalissimo
The Hirshon New Orleans BBQ Shrimp
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