The name New Orleans White BBQ Shrimp is a bit of a fabrication. The New Orleans part is authentic, but “White BBQ” was coined by a chef at a Sarasota restaurant we frequent. When I couldn’t get the recipe, I recreated it myself, three attempts, plenty of determination, and a lot of tasting. The result matches the original in color, velvety texture, and that subtle back‑of‑the‑throat heat from Creole seasoning and black pepper.
The dish traces back to Pascal’s Manale in the 1950s, where BBQ Shrimp was born. It isn’t barbecued at all, but sautéed and served in a rich, peppery butter‑and‑Worcestershire sauce, just like my version!
Ingredients
- 20 large shrimp raw, shells on, 5 shrimp per person
- kosher salt
- 1-2 tbsp olive oil
- 4 cloves grated garlic
- 8-10 whole cherry or grape tomatoes
- 1 whole green bell pepper
- 1 tsp ground black pepper
- 1 tbsp fresh lemon juice
- 1/2 cup Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano flakes
- 2 tsp Cajun Spice Mix
- 1 tsp chili powder
- 1 tsp cumin
- 1 pinch sugar
- 1/2 cup white wine
- 1 cup chicken or shrimp stock
- 1/2 cup heavy cream
- 1 tbsp corn starch
- 2-3 tbsp water
- 2-3 tbsp chilled unsalted butter
- 3 tbsp parsley chopped
Instructions
- Gather ingredients before starting the recipe.
- Peel 20 large shrimp and remove shells and leave the tails, set shrimp and shells aside.
- Heat 1-2 tbsp olive oil in a medium skillet over medium high heat for 1-2 minutes.
- Add 2 shallots, chopped and shrimp shells. Sauté, stirring often, until the shrimp shells turn pink and the shallots are translucent about 5 minutes.
- Add 4 cloves grated garlic, stir and sauté for another minute or until the garlic becomes fragrant. Add 1 whole green bell pepper, chopped and 8-10 whole cherry or grape tomatoes, chopped and sauté until soft, about 4-5 minutes.
- Add 1 tsp ground black pepper, 1 tbsp fresh lemon juice, 1/2 cup Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried oregano flakes, 2 tsp Cajun Spice Mix, 1 tsp chili powder, 1 tsp cuminand 1 pinch sugar and stir to combine. Add 1/2 cup white wine1 cup chicken or shrimp stock. Bring to a boil, reduce heat to a simmer and cook for about 15 minutes.
- Strain the sauce, pushing the solids through a fine sieve, then transfer the sauce to a wide sauce pan that will fit all the shrimp.
- Bring sauce to a boil and let it roll for 2 or 3 minutes, add shrimp and cook for 2-3 minutes, or until the shrimps turn pink. Remove shrimp from pan and set aside.
- Stir in 1 tbsp corn starch dissolved in 2-3 tbsp water to the sauce. You ultimately want the sauce to be thick enough to barely leave a trail but not too thick. Add 2-3 tbsp chilled unsalted butter, one tablespoon at a time and swirl until melted.
- Add in 1/2 cup heavy cream and stir until combined. Return the shrimp to the pan and heat for 2-3 minutes until the shrimp and the sauce has been warmed through.
- Garnish with 3 tbsp parsley chopped.
Serving
- Serve immediately with toasted baguette, rice, grits or a side of baby new potatoes and green beans tossed in garlic butter.
