ISO: barbeque (BBQ) shrimp
- JoanArkham Aug 15, 2012 11:24 AM
Just returned from a great (but too short) trip to New Orleans where we had the most amazing BBQ shrimp. I've been looking for local places to get something similar, (or a recipe?) but there are just too many variations and I'm not sure what version we had since I don't have anything to compare it with.
The restaurant was called "Eat," and I've emailed them for a recipe but haven't received an answer yet. No description on the menu beyond "BBQ shrimp". It was served very simply, with the shells on but no heads. The broth was reddish in color and "zingy" but not really spicy. There was definitely butter, but I don't think there was heavy cream. I've seen a lot of recipes that call for Worcestershire sauce, but I didn't detect any in this. It was served with some great bread, but no rice or grits.
Any thoughts? There seem to be a growing number of New Orleans-based places in the DC area, one of them has to have this dish, right?
Below is a link to a thread with the recipe for Pacales Manale, which some say invented the BBQ shrimp (which has no bbq sauce : )
We didn't eat there but we did have them at Deannie's and they were excellent. Extra bread to sop up the sauce!
I've never seen it at any place in the DC metro area.
I love New Orleans BBQ shrimp! I've had several variations and to tell you the truth, each has somehting to offer. I'm partial to the more zingy kind. I suggest you find a recipe that has the basics - butter, garlic, lemons, and yes, Worcestershire sauce - and let your nose lead the way. I like a lot of season and hot soauce but thats me. Bread is ESSENTIAL for sopping. I also like to leave the heads on... more flavor. By the way, I've never had it with cream... I think I have enough calories with the half pound of butter I usually use......
whenever I've made it, I cut about half the butter with good olive oil. maybe not authentic, but tastes as good and just a squinch healthier. and plenty of bay leaf in the boil.
<edit> just read the Manale link and it looks about right, except I don't bake, it I do it stove top.
RT's in Alexandria still has on the dinner menu as an appetizer called:
Acadian Peppered Shrimp
New Orleans Style Barbequed Shrimp
I had had it and loved it many times (then it was also a main) many years ago.
I went a few months ago, but did not have the shrimp. I was disappointed some things were great (fried catfish) and others like fried oysters not so much. This used to be a very good and consistent restaurant.
Maybe someone else maybe can comment if they have recently visited RT's especially if they had the shrimp.
3804 Mt Vernon Ave.
Alexandria, VA 22305
I have made it at home and it was easy and good, although not as good as RT's. Lots of garlic, cayenne, bay leaves, paprika, rosemary ,thyme, salt and a lot of black pepper, some Worcestershire and butter and some olive oil. You heat sauce ingredients gently and cook very low for 20 min before you add the shrimp.
They had this on the menu at Acadiana last time I was there. It wasn't as good as the version I had in New Orleans, but it was close.
Chasin Tails in Falls Church has fantastic head-on shrimp that you can get in a variety of sauces, including a buttery, spicy one. I'd check it out, you can get an Abita too!
The beat BBQ shrimp up here is at Ruths Chris steakhouse. Remember, they originated in Nawlins and their BBQ shrimp is just like you get down there.