Louisiana Barbecued Shrimp Recipe

This BBQ Shrimp recipe will leave everyone delightfully happy: It's finger-licking good!

BBQ Shrimp at Hot Tails in New Roads, Louisiana

Barbecued shrimp is an iconic dish in Louisiana. Try this recipe for Pot O' BBQ Shrimp.

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, people started calling it the Napoleon House, and the name stuck.

Since then, the Napoleon House has changed hands several times and gone from a mayor’s residence to a grocery store to the restaurant that is currently owned and operated by culinary mogul Ralph Brennan. One of the best things about the Napoleon House, aside from its signature drink, the Pimm’s cup, and its Creole-influenced dishes, is its old-world charm, which is prevalent throughout the building.

The Napoleon House doesn’t take reservations, but there is plenty of seating in this two-story restaurant, though we can think of worst 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 barbecued shrimp with all the spicy, savory herbs and spices of Creole cooking?

Add this dish to your recipe book:

Ingredients for BBQ 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
  • 1/2 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 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-quarters. 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 4 as an appetizer or 2 as an entrée.

*Note: If you don’t have access to head-on shrimp, you can substitute for shrimp tails. The heads add flavor but are not crucial to the dish.

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