Creole Classics
Nothing says Louisiana quite like New Orleans style BBQ shrimp. Barbecue shrimp was invented at an Uptown New Orleans restaurant called Pascal’s Manale in the mid-1950s. A regular customer had recently returned from a business trip to Chicago. He told the chef about a dish he had there that had shrimp, lots of butter, and pepper. The chef tried to replicate the recipe and created an even better version than the original. The dish was immediately added to the menu and remains there to this day. That sounds about right to me!
You will find BBQ Shrimp on just about every menu in New Orleans. If you ever get a chance to visit the city you have to try them at Deanie’s Seafood or Commander’s Palace. Trust me you will not be disappointed.
For me, I have always loved the dish served simply with lots of warm, French bread for sopping up the heavenly sauce and a couple of cold beers. When I published my first cookbook, Along The Way, I was not prepared for all of the creative ways that BBQ shrimp could be eaten. My absolute favorites have been serving the bbq shrimp over creamy grits and along side grilled fish and mashed potatoes as shown below. I love a dish with endless possibilities. Maybe even Pasta-bilities! Can you imagine BBQ Shrimp Alfredo…um, um, ummmmm.
Pan seared fish topped with New Orleans Style BBQ shrimp served over mashed potatoes
Enjoy other seafood recipes here.
