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Dec 4, 2007 09:44 AM

What would you serve with barbecued shrimp?

I have a great recipe for New Orlean's-style barbecued shrimp (not actually barbecued, but cooked in lots of butter, that makes a great sauce for big hunks of crusty bread), and am planning on serving it for a dinner party tomorrow night, but I'm stumped as to what to serve as a side dish. Any suggestions?

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  1. I'd made a big bowl of crispy crunchy cole slaw and some corn with chipotle dressing...You could add potato salad but since you have bread, I wouldn't necessarly bother...

    1. I'd prefer something that can be eaten with your fingers to go with the rest of the shrimp eating and juice sopping good time...but the only things I can think of (corn on the cob and asparagus) are totally out of season! Maybe just a salad served beforehand?

      I've actually had NO style BBQ shrimp at a fairly fancy restaurant in New Orleans and they served it with no sides at all. Just a plate covered in saucey shrimp with the heads still on and a fresh basket of warm bread. I have to admit I was at a bit of a loss until the lovely waitress saw how confused I was and brought me a warm damp towel and told me that using my fingers was expected.

      And...mind sharing your recipe? I occasionally daydream about that meal...those shrimp were amazing.

      1 Reply
      1. re: wawajb

        New Orleans-style Barbecue Shrimp
        (I've had this a long time, but I believe it is adapted from a Paul Prudhomme recipe)

        1 tsp. cayenne pepper
        1 tsp. cracked black pepper
        1/2 tsp. salt
        1/2 tsp. crushed red pepper
        1/2 tsp. dried thyme leaves
        1/2 tsp. dried rosemary, crushes
        1/2 tsp. dried oregano

        2 dozen large shrimp
        1 stick plus 5 Tbsp. unsalted butter (note: I often stop at 1 stick)
        1 1/2 tsp. minced garlic (usually more in my case)
        1 tsp. Worcestershire sauce
        1/2 C. seafood or chicken stock or clam juice
        1/4 c. beer at room temperature

        Combine all the seasoning ingredients in a small bowl or ziploc bag and mix well. In a large, deep-sided skillet, combine 1 stick of butter, garlic, Worcestershire and seasoning. When the butter is melted, add the shrimp, cooking for 2 minutes. If desired, add the additional butter at this point, otherwise just add the stock and cook anotheer 2 minutes or so. Add the beer and cook another minute or until shrimp are cooked through.

        Obviously, the cooking times vary on how large the shrimp are. It is a very rich sauce, but wonderful with the bread!

        Thanks for everyone's suggestions. I like the idea of some chard and/or corn side dishes.

      2. Oh lucky you! I made this for a dinner party once and the only bad part was not making enough of the bbq shrimp. HUGE hit. I made dirty rice, and red chard with pepper sauce and a salad. The salad was the usual, greens and tomatoes with a champagne lemon vinagrette. Was a delicious meal. Just getting the right amount of sauce is key... careful not to dry it out. Good choice!

        1. I'd serve it over soft polenta.

          1. For finger foods, I would go with both of these: quick pickled baby carrots, and roasted green beans or brussell sprouts. The roasted veg can just be dragged thu the BBQ butter for seasoning. Make sure you roast till there are browned bits. The proportion on the pickle liquid is approx 1-1/4 cups vinegar of choice, 1/3 c sugar, 2 generous t salt, some lemon or orange zest if available, and hot pepper flakes or sliced jalapeno if desired. Simmer the carrots with the brine for a few minutes. Best if sits in fridge a couple days for flavors to permeate. The beans give you a green and a contrast, the tang of the pickle cuts the butter.