Louisiana Barbecue Shrimp Recipe
This barbecue shrimp recipe will leave everyone delightfully happy. It's finger-licking good!
The Napoleon House in New Orleans has been a landmark of the French Quarter for 200 years. The building was originally the residence of Nicholas Girod, New Orleans’ mayor from 1812 to 1815. However, when Girod offered his home to the exiled Napoleon Bonaparte in 1821, residents began calling it the Napoleon House and the name stuck.
Since then, the Napoleon House has changed hands several times, from a mayor’s residence to a grocery store to its current form as one of Ralph Brennan’s restaurants. One of the best things about the Napoleon House, aside from its signature drink (the Pimm’s cup) and Creole-influenced dishes, is its Old World charm, which is prevalent throughout the building.
The Napoleon House doesn’t take reservations, but there's plenty of seating in this two-story restaurant. Don’t fret if you have to wait — we can certainly think of worse things than waiting for a table surrounded by the glowing lights, teeming nightlife and mystic vibes of the French Quarter.
And who wouldn’t stand in line to taste executive chef Chris Montero’s succulent barbecue shrimp with all the spicy, savory herbs and spices of Creole cooking?
Add his dish to your recipe book.
Ingredients for Barbecue Shrimp
- 16 12–15 count head-on Louisiana shrimp
- 4 tablespoons Worcestershire sauce
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons finely ground black pepper
- 2 teaspoons coarsely ground black pepper
- 2 teaspoons minced garlic
- 2 teaspoons Creole seasoning
- 1 cup amber beer
- 1 whole lemon
- ½ pound unsalted butter
- 4 sprigs rosemary, for garnish
How to Prepare Barbecue Shrimp
- Place the first eight ingredients into a 10-inch sauté pan.
- Squeeze lemon over and place half the lemon in the pan.
- Cook over high heat, turning shrimp occasionally until shrimp are just cooked and liquid is reduced by three-fourths.
- Reduce heat to medium-low and add butter, one tablespoon at a time, stirring constantly, until the butter is melted.
- Serve with your favorite bread for dipping. Serves four as an appetizer or two as an entrée.
Note: If you don’t have access to head-on shrimp, you can substitute shrimp tails. The heads add flavor but are not crucial to the dish.
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