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

FAQs

How do you eat New Orleans BBQ shrimp? ›

Serve with hot French bread. For a dish that's easy to eat, and still has that classic Barbeque Shrimp presentation, peel the shrimp, leaving the heads and tails on, before adding them to the sauce. Try substituting poached oysters for the shrimp, or fried oysters for a great barbeque oyster po-boy on hot French bread.

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!

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.

Shrimp can be grilled with or without their shells. I like to peel the shrimp prior to grilling. Remove all of the shell except for the part that is around the tail of the shrimp. Removing the shell will allow the marinade to penetrate the meat and give the shrimp more taste.

You can find brown, white, and pink shrimp in Louisiana waters for grilling, boiling, or frying and seabob shrimp, which is especially good for marinating.

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.

Our Louisiana BBQ Sauce is a perfect blend of tangy vinegar, rich tomato, and sweet molasses, all complemented by the spicy kick of Cayenne Pepper. It offers an abundantly bold flavour profile and an unbeatable, world-class BBQ taste that's sure to impress.

Cajun and Creole food are both native to Louisiana and can be found in restaurants throughout New Orleans. One of the simplest differences between the two cuisine types is that Creole food typically uses tomatoes and tomato-based sauces while traditional Cajun food does not.

You should marinate the shrimp for at least 15 minutes, but no more than 2 hours, or it will begin to “cook” in the citrus marinade and your shrimp will end up tough and chewy. You can use this marinade on other seafood, like scallops, tilapia, swordfish, cod or halibut.

Shell-on shrimp cook up juicier and more flavorful.

Do you rinse shrimp before grilling? ›

Thaw frozen shrimp in the refrigerator overnight or under cool running water in a colander for about an hour. Rinse and drain the shrimp in the colander and dry thoroughly before prepping for cooking.

New Orleans BBQ shrimp has actually very little to do with barbecue. The Louisiana dish refers to sautéed shrimp in a garlicky, Worcestershire-spiked butter sauce. Typically made with copious amounts of butter, the shrimp are cooked and served with the shell on and then peeled at the table.

Yes and no. You can grill shrimp from frozen, but you probably shouldn't. "It makes the outside tough and cooks unevenly, tending to leave the inside raw," Price says. "It's best if the shrimp is thawed, peeled, deveined, marinated, then grilled."

Shrimp co*cktail is the best! You can hold the shrimp with tails by the tail with fingers, dip it in sauce, then bite it off. For the tail, discard it on the plate underneath the co*cktail dish. When the tail of the shrimp is already removed, you may eat it with a seafood fork.

My favorite way to eat drunken shrimp is in a bowl with a crusty piece of bread to dip in the sauce. This shrimp would also be excellent over your favorite pasta, like orzo or spaghetti. For sides, serve the shrimp with broccolini or wilted spinach with garlic and oil or a salad like a Caprese Salad.

You want them very hot, and to just barely cook the shrimp through. Butter poaching is a great option, as is simply steaming them.” Raw royal reds are also a downright delicious option. “They make a fantastic shrimp for Mexican aguachile, which is like a ceviche without the long marinating time,” says Shaw.