Recipe: Louisiana Barbecue Shrimp
This barbecue shrimp recipe is finger-licking good!
Housed in a 200-year-old French Quarter landmark once linked to Napoleon Bonaparte, Napoleon House is one of New Orleans’ most iconic restaurants. Today, the historic spot is known for its old-world charm, signature Pimm’s Cup cocktail and Creole-inspired cuisine.
One standout dish is executive chef Chris Montero’s barbecue shrimp — rich with butter, garlic, and the bold herbs and spices that define Louisiana cooking.
Bring a taste of the French Quarter home by adding this flavorful recipe to your collection.
Ingredients:
- 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
Method of Preparation:
- Place the first eight ingredients into a 10-inch sauté pan.
- Squeeze lemon over pan (be careful not to let the seeds fall in!) 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 aren't crucial to the dish.
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