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Best BBQ shrimp in the French Quarter

Looking for some good BBQ shrimp...Deanies?

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      1. re: sanglier

        Me three! #1 - Mr. B's #2 - Pascals Manale

        Pascal Manale's Restaurant
        1838 Napoleon Ave, New Orleans, LA 70115

      2. My favs. are:

        NOLA and then Mr. B's.



        1. +1 Mr B's; also Bourbon House

          Bourbon House
          144 Bourbon St, New Orleans, LA 70130

          3 Replies
            1. re: FoodChic

              Mr B's plus 3. I will be sitting at Mr B's bar this coming Saturday having some BBQ shrimp and Gumbo soup.

          1. another vote for Mr. B's. Yum!

            1. We had the BBQ Shrimp at Mr. B's 3 years ago, and I can still taste that sauce. A coronary artery clog on a plate, but so worth it!

              1. my bbq shrimp buddy has been raving about them at John Besh's Steakhouse at Harrah's.

                The Besh Steakhouse at Harrah's
                228 Poydras Street, New Orleans, LA

                1. Mr. B's all the way! the problem with NOLA or any of Emeril's places is that they are not served the traditional way with the heads and shells on. less messy for sure but not as legit if you ask me.

                  Emeril's Restaurant
                  800 Tchoupitoulas, New Orleans, LA 70130

                  1 Reply
                  1. re: mcegielski

                    I know, what's up with that? I had some at Boucherie in a poboy and they had been cooked after being peeled. Very disappointing. I guess the shell holds in the flavors while they are cooking.

                    8115 Jeannette St, New Orleans, LA 70118

                    1. re: sirvelvet

                      Just made my reservation to try Mr. B's for the first time, and of course I'm going to have the BBQ shrimp. But I'm curious about how to eat them, if they're slathered in sauce and have the heads and shells still on. Is it just the sloppy mess it sounds like, followed by a trip to the washroom, or is there a technique to it?

                        1. re: ClevelandRandy

                          They have it all figured out. Bibs, damp cloth napkins, etc. Yep, it's a mess but after the first bite you will not care one bit.

                          It's served hot so my little ritual is to remove the shrimp from the sauce and let them rest on the lip of the bowl to cool. Eat some bread and sauce for a bit until the shrimp are reasonably cool enough to peel. They provide a bowl for your hulls. Peel shrimp and cut in half, eat more bread and sauce with shrimp. Ask server to hose me down with a garden hose.

                          My husband would never order them because he saw the messiness of it and didn't want to get involved with all of that but he sure liked to dip into my sauce a lot. We were there about 3 weeks ago and he ordered the bbq shrimp too! He said they're just too good to pass up. So dive in, you will eventually anyway :-)

                          1. re: texasredtop

                            What a great idea about letting them cool on the lip of the bowl. Thanks! I had them about two weeks ago when a friend came into town from Ohio. She ordered the pasta with shrimp (which, by the way, was quite tasty) because she was squeamish about the heads. Still, she braved one and enjoyed it.

                            Needless to say, diving into the sauce posed her no problem. It cracks me up that they serve it with three little slices of french bread. We were dining at the bar so I asked the bartender whether anybody had ever ordered it and just had the three slices and he allowed as to how it had never happened.

                            Needless to say, the loaf they then provided sopped up every last bit of that delicious sauce!

                            Wow, now I'm tasting them again, too.

                            1. re: texasredtop

                              Love the barbecue shrimp at Mr. B's, it's radically different than the other versions I've had in NOLA.
                              Hidden menu gem is the fried catfish.So good I asked about origin and the waitress said the owner had a secret source.Sweet meat with no gray stripe.

                              1. re: scrumptiouschef

                                I wonder if the "secret source" involves China, Taiwan, or Vietnam etc. ~~~ They have to supply that information...Right?

                                1. re: Uncle Bob

                                  I doubt it very much. I'm pretty sure it's illegal to catch wild catfish in Louisiana but I know that a couple of restaurants get them from country Louisiana fishermen through the back door.

                                  We did have the fried catfish (man cannot live on BBQ shrimp alone!) and it was astoundingly tender.

                                  1. re: kukubura

                                    I know a commercial fisherman who fishes catfish. I've never heard of it being illegal. He is also the mayor of his tiny town.

                                    1. re: pattisue

                                      Gotta make a livin' he's a Loosiana man!

                                    2. re: kukubura

                                      If it were illegal to go cat fishing....60-75% of Louisiana residents would either be in prison or out on parole :) LOL!!!!

                                      1. re: Uncle Bob

                                        I'm only saying what I heard, although what I heard came from the mouth of Poppy Tooker (although it was a few years ago). Maybe it was a particular kind of catfish or maybe its for commercial fishing above a certain volume or something. I dunno. But it was specific enough of an anecdote that I remember which classic restaurant was getting them through the back door from a guy who had a wild source that was definitely illicit.

                                        Who knows, maybe Poppy was pulling a fast one.

                                        (Anyway the only reason I chimed in on this was to squash the notion that Mr B's doesn't use local seafood. I find it very hard to believe that they get their seafood imported from Asia. My hackles go up because here in Maryland a LOT of the big name crabcake restaurants do use Asian crustaceans (that aren't even crabs) in place of Chesapeake Bay crabs. Ridiculous.)

                                        1. re: kukubura

                                          Don't know how far you are from Silver Springs but I ate there about a month ago at Crisfield's (actually ate there twice) and it was very good fresh seafood. Some of the best I've eaten outside of NO.


                                          1. re: texasredtop

                                            It's a bit far and I've never been there. We have some places that pride themselves in their local produce but there are big name places that don't bother and even go out of their way to get imported stuff. But then again the midatlantic doesn't have the passion for their food and culture that NOLA does.

                                  2. re: scrumptiouschef


                                    I like both wild and farm-raised catfish but I think you might be talking about the farm-raised variety. There's a lot of difference in wild and farm-raised shrimp but in catfish, I don't find the difference so overwhelming. The wild catfish have a fishier taste. Farm raised seem clean tasting, lighter meat, lighter taste with no heavy fish taste.

                            2. NOM NOM NOM I am a Mr. B's BBQ Shrimp eating robot

                              1 Reply
                              1. Mr B's are certainly my favorite- the recipe is available on line too! But it ain't quite the same, even though it calls for enough butter to give Paula Deen a coronary...

                                1 Reply
                                1. re: Clarkafella

                                  I made it from their recipe once (with head on shrimp, sadly imported from Asia and not the Gulf but it's what I could get in Maryland) and without a doubt it was awesome. Definitely worth a try. (And, yeah, three sticks of butter is crazy)

                                2. Try em at Crazy Johnnie's Steak House in Metaire, La on the corner of 18th and N Arnoult Rd about 6 blocked off Veterans Blvd...... head on, huge, and plenty of sauce. The sauce there is a little different. its not just butter and seasoning. and plenty of bread for dipping. Also, while you're there get his half and half plate with the crawfish johnnie and the filet mischa with crazy potatoes instead of the rice.....OH YEA.. Anyway, he has menu on his website. www.crazyjohnnies.net I've been there at least thirty times and ate all over the menu and every time its good.