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Mr. B's New Orleans Barbecued Shrimp



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Just how many "New Orleans Barbecued Shrimp" recipes are enough? Is there
such a thing as enough? No matter how many you have (and we have lots!), please make room for this one. There are those considered to be in the know who agree
with me that Mr. B's version is tops. (News Flash! This just in! See below...)


New Orleans Barbecued Shrimp
Mr. B’s Bistro, New Orleans, LA
The Mr. B's Bistro Cookbook:
Simply Legendary Recipes from New Orleans's
Favorite French Quarter Restaurant


Serves 1

8 each jumbo shrimp, heads on
6 ounces cold unsalted butter,
cut into cubes
1 teaspoon ground black pepper
1 teaspoon black pepper - cracked
1 teaspoon Creole Seasoning
4 tablespoons Worcestershire Sauce
1/2 teaspoon chopped garlic
3 tablespoons water
Juice of 1/2 lemon

1. In a sauté pan over medium-high heat, place all ingredients
except butter. Cook until shrimp turn pink (3/4 cooked).
2. Turn heat down to medium and add butter, an ounce at a time,
stirring constantly. When all butter is melted, remove from heat.
3. Place shrimp in a bowl and pour sauce over shrimp. Serve with
slices of French bread for dipping [very important!].

 Mr. B's Bistro
201 Royal Street, New Orleans, Louisiana 70130
(at the corner of Iberville Street - in the French Quarter)


Our very favorite New Orleans food guru, Tom Fitzmorris, recently
compiled a list of "The One Hundred Best Restaurant Dishes in New
Orleans".  Three guesses which dish came in at Number Two... YES!

Number Two
Barbecue Shrimp
Mr. B's

”The dish we misname barbecue shrimp is one of the greatest creations of
Creole cookery. All credit for its invention go to Pascal's Manale, which
not only introduced it but made it popular. Not that it requires much per-
suading. Even for people who don't like shrimp especially (and I'm not
really crazy about them), a bowl of well-made barbecue shrimp is lusty and
spicy and rich and seafoody and all the other things you want out of the
experience of eating New Orleans food.
Manale's version is still good, and there are others around town I like a
great deal. But Manale's can't really change its recipe, even for an im-
provement. Mr. B's was not under such a restriction when Chef Gerard
Maras, intrigued by the possibilities, changed the dish just enough. He
cooked it more or less in the standard way, but at the last minute before
serving emulsified some additional butter into the sauce. That not only
made it look better, but it gave the sauce an even greater flavor release.
There's only one thing wrong with barbecue shrimp, and it's not the mess
from having to eat heads-on shrimp. It's that this quantity of butter in a
dish means it's something the average person can't really eat all that
often, unless his cholesterol is very low. But we do it anyway, I guess.”

What came in at Number One? (I just know your curiosity is killing you!)
Galatoire's Grilled Pompano Meunière

  Featured Archive Recipes:
Mr. B's Louisiana Crab Cakes
Mr. B's Fettuccine with Shrimp and Tasso
Mr. B's Pasta Jambalaya
*** Mr. B's Shrimp Chippewa***
Doe's Eat Place Barbecue Shrimp
Emeril's Barbecued Shrimp
More New Orleans Barbecued Shrimp
Stuffed Shrimp Tchoupitoulas


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