Rob's BBQ Shrimp - New Orleans Barbecue Shrimp Recipe (2024)

FAQs

How do you eat New Orleans BBQ shrimp? ›

Served with the heads and tails on, and grilled in Worcestershire sauce and butter, many use a bib to enjoy it. You will have to use your bare hands to eat, and most restaurants will provide ample French bread to sop up the addictively silky sauce.

The “barbecue” in barbecue shrimp refers not to the process of barbecuing shrimp on a grill, but rather the sauce in which the shrimp are prepared that results in a smokey red, or “barbecued,” color!

You can easily serve these shrimp kabobs as your main dish, on their own, or with a side of Garlic Aioli for dipping. These side dish recipes also go perfectly with shrimp: Skordalia (Greek garlic and potato dip); plain couscous; or lemon rice. Grilled Vegetables; Greek baked fries; baked zucchini; or fried eggplant.

What do you serve with New Orleans BBQ Shrimp? While a loaf of crusty bread and a pint of cold beer are hard to beat, BBQ Shrimp would also be delicious served over creamy grits or with a side of white rice and a simple salad.

I love to serve this shrimp over Southern-style cheesy grits. However, you can also serve it over rice or just by itself. To sop up every bit of that New Orleans BBQ sauce, I recommend a side of crusty French bread. Get a loaf of good bread, or better yet, make your own no-knead artisan bread or southern spoon rolls.

Pascal's Manale in New Orleans. Pascal's Manale invented barbecue shrimp in 1953 and today it's one of the most copied New Orleans dishes in the world.

LOUISIANA SHRIMP INDUSTRY

Shrimp, namely white, brown, and seabob, have been harvested commercially in Louisiana since the 1800s and continue to be the foundation as the second largest commercial fishery in the state.

Louisiana shrimp are prized by home cooks and restaurant chefs alike. The overall quality of our Gulf shrimp is unparalleled when it comes to taste and texture. Some call it a briny sweetness that shines in almost any culinary preparation with a texture that is unmatched by imported products.

Preheat your grill to 350-450°F and set it up for direct cooking. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process. The outside of the shrimp should turn a nice pink color when it is cooked while the meat inside should be white and opaque.

The idea of leaving the shell on is primarily to protect the tender meat. It provides a more robust layer to shield against the flame, a heat deflector, if you will. Charcoal grilling lends the most superb flavor to shrimp, and I've experimented quite a bit with the best way to grill a shell-on shrimp.

What vegetables go well with kabobs? ›

Some of my favorites for kabobs are: bell peppers (any color), zucchini, yellow squash, mushrooms, onions (I like red onions, but yellow onions or shallots are great too), and tomatoes (smaller cherry or grape tomatoes). I've also tried grilled brussels sprouts on skewers and loved them!

The proper way to eat a shrimp co*cktail in a restaurant is to start by using the small fork provided to pick up a shrimp from the co*cktail sauce. Then, bring the shrimp to your mouth and take small bites, savoring the flavor of the shrimp and the sauce.

The shrimp in a shrimp co*cktail should be served peeled and are usually small enough to be eaten in one bite. The traditional utensil is an oyster fork, although any small fork will do. If the shrimp are bigger than one bite's worth, just spear each shrimp with your fork and cut it on the plate on which it's served.

Simply pop the whole shrimp in your mouth. Cut the shrimp in half it if is too large to eat in one bite. Spear the shrimp with your fork and place it on your plate. Hold it in place with your fork, and use a knife to saw the shrimp in half.