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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?

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    eruby RE: JoanArkham Aug 15, 2012 11:56 AM

    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.


    1 Reply
    1. re: eruby
      kukubura RE: eruby Aug 15, 2012 06:58 PM

      Theuy have it at Clarence's up in Aberdeen but it's not head on it's good but not quite to the NOLA standard.

    2. c
      cb1 RE: JoanArkham Aug 15, 2012 01:22 PM

      We make BBQ shrimp using Mr B's Bistro recipe. So easy and so good. Have never seen this in any restaurants up here.


      3 Replies
      1. re: cb1
        Hue RE: cb1 Aug 15, 2012 01:42 PM

        There is always shrimp on Barbie

        1. re: Hue
          cb1 RE: Hue Aug 15, 2012 04:56 PM

          Hue, you owe me a beer!!! Was laughing at your Shrimp on Barbie and turned to tell my wife to come take a look and over goes my pint. Good one!

        2. re: cb1
          kukubura RE: cb1 Aug 15, 2012 06:56 PM

          I've made this recipe and it is freaking great. But it's a looooot of butter.

        3. Mermaidfish RE: JoanArkham Aug 15, 2012 01:46 PM

          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......

          3 Replies
          1. re: Mermaidfish
            cb1 RE: Mermaidfish Aug 15, 2012 05:05 PM

            Ditto. You must have lots of butter, the garlic and lemons and Worcestershire. The bread is mandatory too. Never thought about adding hot sauce. Think Sriracha might be nice....thanks for the tip. Sometimes I add Old Bay, although not everyone in my house likes it like that.

            1. re: Mermaidfish
              hill food RE: Mermaidfish Aug 15, 2012 07:22 PM

              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.

              1. re: hill food
                VaPaula RE: hill food Aug 16, 2012 08:22 AM

                I do something similar (probably less than half butter, though!) and I agree, it's still good.

                My key ingredient is rosemary, although I have no idea where I got that from. I see the PM recipe has a mix of herbs, though.

            2. JoanArkham RE: JoanArkham Aug 15, 2012 04:03 PM

              Thanks, all! Will have to just start cooking and tasting, I guess. (Now, where to find good gulf shrimp?)

              1 Reply
              1. re: JoanArkham
                Teddybear RE: JoanArkham Aug 15, 2012 04:28 PM

                We get N. Carolina shrimp at Captain White's at the Maine Ave seafood market.

              2. chowser RE: JoanArkham Aug 15, 2012 07:13 PM

                I've had it at the Bayou Bakery in Arlington. It's their Friday special.

                6 Replies
                1. re: chowser
                  eruby RE: chowser Aug 16, 2012 04:25 AM

                  Do they use head-on shrimp or headless?

                  The picture/recipe in the Mr. Bs link supra is pretty much what we had at Deannie's in NOLa.

                  LOVE the head-on shrimp!

                  1. re: eruby
                    chowser RE: eruby Aug 16, 2012 11:02 AM

                    It's been a few months since I've been and I don't remember but OTOH, I don't remember sucking out the heads which I probably would have done so probably headless.

                    1. re: chowser
                      chowser RE: chowser Aug 16, 2012 11:04 AM

                      They're headless. I just found a picture:


                      1. re: chowser
                        JoanArkham RE: chowser Aug 16, 2012 01:06 PM

                        Well, that's definitely not the version I had but I'd certainly be willing to give it a try...

                  2. re: chowser
                    JoanArkham RE: chowser Aug 16, 2012 10:38 AM

                    Have been meaning to try Bayou but not seen many reviews beyond as a coffee shop/bakery.

                    1. re: JoanArkham
                      chowser RE: JoanArkham Aug 16, 2012 11:01 AM

                      The beignets are worth going for. The dinners are hit or miss--some very good, some just okay. But, it's fun. And, they have some of the best cupcakes around. The frostings are perfect--not too sweet, which is hard to find.

                  3. m
                    mscoffee1 RE: JoanArkham Aug 16, 2012 02:30 PM

                    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.

                    1. t
                      TastyK RE: JoanArkham Aug 20, 2012 03:39 PM

                      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.

                      1. a
                        anchor RE: JoanArkham Aug 29, 2012 04:49 PM

                        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!

                        1. d
                          dining with doc RE: JoanArkham Aug 29, 2012 05:13 PM

                          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.

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