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Aug 15, 2012 11:24 AM

ISO: barbeque (BBQ) shrimp

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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  1. 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

      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. 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

        There is always shrimp on Barbie

        1. re: Hue

          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

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

        3. 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

            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

              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

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

              1 Reply
              1. re: JoanArkham

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

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

                6 Replies
                1. re: chowser

                  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

                    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

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

                  2. re: chowser

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

                    1. re: JoanArkham

                      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.