New Orleans–Style Barbecue Shrimp

Estimated read time 3 min read



There are as many versions of New Orleans–style barbecue shrimp as there have been chefs who’ve put it on their menus since it first came onto the scene in the 1950s at the famed Pascal’s Manale restaurant. This recipe from Mosquito Supper Club chef-owner Melissa Martin allows you to customize the flavors to your taste with different options for deglazing the pan. Martin gives three choices: wine for a bright, acidic finish; beer for a slightly bitter and deeper flavor, or cola for a sweeter note with a warm spiced edge. 

After deglazing, add butter to create a rich, spicy, and tangy sauce that coats the shrimp for flavor in every bite. Martin advocates serving the shrimp straight from the pan — just grab, peel, and enjoy — and soak up every last drop of the delicious buttery sauce with crusty bread.

Frequently Asked Questions

  • What is deglazing?

    Deglazing, a cooking technique at the core of most pan sauces, involves adding liquid to a hot pan to quickly loosen and release seared-on savory bits from a pan bottom. 

  • What liquids can I use to deglaze a pan?

    You can use spirits, beer, or wine (the alcohol will cook off). Broths and stocks are another excellent deglazing go-to — and so is plain old water. Deglazing with a sweet element like soda or juice, another option, will cook down, and the sugars will become a bit more pronounced — so use with care. Vinegar can also be used to deglaze a pan; it will add sharp, tangy notes to a dish. 

  • Can I use peeled shrimp instead of head-on unpeeled shrimp?

    The shells and head amp up shrimp flavor — an essential factor for this dish. If you like, you can devein the shrimp by simply scoring a shallow slit along the back of the shrimp and pulling out the intestinal vein with a knife. The shells easily peel off after cooking.

Notes from the Food & Wine Test Kitchen

The shrimp cook rapidly in a very hot pan, so the key to pulling off this dish is having the aromatics and other ingredients measured, chopped, and otherwise organized before you begin cooking. Turn on your fan and otherwise ventilate the kitchen and surrounding area well, as the hot pan means you may get a little smoke in your kitchen.

If you like the spiced, sweet flavor of the butter sauce after deglazing with cola, but want to tone down some of the sweetness, you can use half the amount of honey listed, or omit it altogether.

Make ahead

This dish is best enjoyed the same day it is made.



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