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BBQ Shrimp pairing?

jdm40 Dec 26, 2013 03:22 PM

I am making NOLA BBQ shrimp and need a wine or beer pairing with it. Any suggestions?

Thanks and Happy New Year.

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  1. s
    shanefink RE: jdm40 Dec 26, 2013 06:33 PM

    Abita Jackamo

    1. h
      Hockey19 RE: jdm40 Dec 28, 2013 07:06 AM

      Nothing beats a cold Abita with BBQ shrimp but there are so many good winter brews available that would work. Support a local micobrew choice to make it special. We have been drinking a bit more Reisling these days which also might work.
      Here's the real deal recipe which I have made.


      3 Replies
      1. re: Hockey19
        Leepa RE: Hockey19 Dec 28, 2013 07:16 AM

        Thanks for the recipe. Question... after the shrimp is basically cooked, do you remove them from the skillet while adding the butter in a bit at a time or do you keep them in the skillet? I'm a bit afraid of overcooking the shrimp if they're left in.


        1. re: Leepa
          roro1831 RE: Leepa Dec 28, 2013 07:51 AM

          You don't remove the shrimp

          1. re: Leepa
            hazelhurst RE: Leepa Dec 28, 2013 08:21 AM

            There is a timing trick but remember you are using a lot of butter (or margarine if you believe the old Manales' recipe). that will slow the cooking to a degree and you are adding those blocks in chunks. Some seafood stock is often used at the end..leave it warm or cool when added. Ideally you run it up to "just about cooked" when you pull it and serve.

            As to pairings, I never gave it any thought. Beer is obvious with that much garlic and pepper. In the 1960s I learned that Indian curry was often served with an IPA in the old British Colonial days and that would be a similar idea here

        2. h
          Hockey19 RE: jdm40 Dec 28, 2013 04:21 PM

          Everything will cook quickly but big shrimp can handle it. A problem may be fresh shrimp versus frozen Thai or Philippine or Chinese or who knows. Finding high quality head on shrimp is not easy.

          1 Reply
          1. re: Hockey19
            kibbles RE: Hockey19 Jan 4, 2014 09:59 AM

            head on down to the Shrimp Lot in Westwego. right off the boat...

          2. Bill Hunt RE: jdm40 Jan 3, 2014 06:02 PM

            For me, a nice QmP GR Riesling, at probably the Sp├Ątlese level. A producer, such as Ernst Loosen, would be ideal. The bit of RS, plus the big fruit-forward characteristics will work with almost whatever "heat" you bring to the Shrimp.



            2 Replies
            1. re: Bill Hunt
              hazelhurst RE: Bill Hunt Jan 3, 2014 06:14 PM


              I can always learn from you ( well,you ARE so much older) [Grin] What you say makes sense..I need to keep up more on producers....but, then, I have you to rely on. Many, many thanks.

              1. re: Bill Hunt
                zin1953 RE: Bill Hunt Jan 4, 2014 04:53 PM

                Actually, Bill, I'd prefer a Kabinett - perhaps from Joh.Jos. Christoffel . . . though I certainly wouldn't say no to something from Loosen! ;^)

                When we do BBQ shrimp at home, we typically do open a Riesling, but in New Orleans, if the Arbita (or Bayou Teche) is on tap . . .

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