This is very good, quick, and there's not much to clean up; however, I really felt the beer was out of place. The second time I replaced the beer with Ginger Ale. I also added a teaspoon or so of balsamic vinegar for zing, teaspoon or so of soy sauce (recipe needs salt), and a teaspoon or so of Tobasco (maybe too spicy for some, but just right for us). To the dry ingredients I added a teaspoon of sugar. The result was addictive. There wasn't a trace left. I'm also going to try with lemon juice.
I have never rated a recipe before, mostly because I didn't want to take the time, but also because individual preparation can make such a difference. But - I needed to create an account and rate this recipe! I don't know that I woud call it New Orleans Barbeque Shrimp, but more like a spicy shrip scampi. It wasn't exactly what I was looking for, but I am glad that I ran into it. This shrimp is great. The spices and different flavors that you experience while eating this dish are phenominal, and somewhat rare for many home made dishes, but more what you would find in restaurant prepared meals. This is definitely worth making. Only change - I used one stick of butter instead of two, and I still had plenty of sauce. I imagine cutting the butter in half strengthened the flavor of the spices as well! Great recipe!
This is almost identical to the divine barbecue shrimp served at Pascal's Manale on Napoleon Avenue in the Garden District of New Orleans!! Wonderful wonderful! If I can't be there to indulge this fantastic recipe is the next best thing.
Except for cutting back on the cayenne in consideration of Hubs' sensitive innards I made this exactly as written without changing omitting or adding anything and it was excellent. My only criticism is that in my mind all this butter is unnecessary and just goes to waste whether you serve this over pasta sop it up with bread or not. Other than that the seasonings all cooperate with each other into a nice flavor all its own - in other words the beer isn't obvious nor is the Worcestershire or any of the herbs or spices. I served this over a tossed green salad with a Lemon Dijon Vinaigrette. It was a light but satisfying full-flavored summer meal.
Being from south Louisiana I can affirm a previous reviewers statement this is almost identical to the barbecue shrimp served at Pascal's Manale in New Orleans. Serve it with hot french bread for dipping and no doubt about it...you'll be back for seconds! It's devine!
Truly amazing! I love BBQ shrimp. My husband made me a seafood dinner last night for Mother's Day so I had about 1/2 a lb. of leftover shrimp to make something with. I cut the recipe in half & I made about 3 changes to the recipe: didn't have beer subbed cooking sherry did 1/2 butter & 1/2 EVOO and I had to use fresh basil instead of dried (added the fresh basil to the sauteeing garlic and butter). Served with crushy French bread and I was in heaven! This is a great recipe delish!!!!!
After a trip to New Orleans I didn't think I'd ever have barbeque shrimp again as I had no idea what flavors were used for this. I came across this recipe and decided I'm going to make it for Mother's Day. I gave it a trial run for my bf & I making 2 separate batches - one with real butter and one with "move over butter" spread. I omitted beer from both and used water. This mimics what I had in the restaurant and was SO tasty! We both preferred the "move over butter" version rather than real butter which also cuts half the calories! Can't wait to make this again!
Instead of beer I used white wine. Also added two Roma tomatoes chopped up. Served it over thin spaghetti with fresh bread. Wonderful and froze really well. I just ate a frozen batch tonight.
Actually, my neighbor is a chef in New Orleans and he gave me some tips about BBQ shrimp. First, the unsalted butter goes LAST not first because you do not want the butter to break down, you want it to stay nice and creamy for dipping your bread. You can use wine instead of beer. Also, add half a lemon, squeeze juices and then throw lemon into pan. You simmer the shrimp (with heads on for extra flavor) in the liquids and spices (You can purchase Creole seasoning, we use Tony Chacheres and omit all the separate spices and salt) and let the liquid cook down and the shrimp turn nice and pink, Once the shrimp are pink and liquid cook down some, add the butter and stir just until melted then remove from heat. If the butter breaks, you can add some whipping cream. You can see this recipe demonstrated on YouTube. Just make sure you use UNSALTED butter or the dish will be too salty.
Fixed as written. It was just OK. Not BBQ shrimp like you get in the Big Easy so if that is what you are looking for this is not the recipe. It wasn't bad but there are so many good shrimp recipes out there I think this one will just go by the wayside. It is work at try if you think it sounds good.
