Appetizers/ Entree/ Fish/Seafood

Bar-B-Q Shrimp BBQ — Barbecue — Bar-B-Q Shrimp However you choose to spell BBQ, it still is not going to describe this dish.

On our recent trip to new Orleans, my daughter, Alexis, and I took a cooking class at The New Orleans Cooking Experience. Chique Collier taught the class and I think this may be my favorite recipe I took away from the class. I can’t say enough about how great this Bar-B-Q Shrimp is and you are just going to have to trust me and try it. When we first booked the class and I read the menu and discovered we were doing BBQ shrimp, I envisioned shrimp swimming in sweet thick, red sauce or skewered shrimp basted and cooked on the “barbie”. Not so. That would not have been what I would have wanted it anyway.

The shrimp in this recipe was marinated in oil, wine and lots of spices and finished at the end of the cooking process with some cream. The recipe called for heads on x-large shrimp which I can normally find in our stores, but I couldn’t find them over the Thanksgiving holiday this year. Chique told us that typically BBQ shrimp recipes in Louisiana is made with lots of margarine and enough  black pepper to completely cover the shrimp.  This recipe is so much better than any recipe containing a pound of margarine and black pepper. (Totally carb friendly; you will just not be able to dip the crusty French bread into the sauce unless this is your treat for the week. Skip the bread if you want and simply eat the shrimp and sauce.)

Buy 20 Mg Valium This recipe was part of our New Orleans themed meal we did for our “feast day” on Friday after Thanksgiving. Here’s our menu: (and a few pictures below)

BBQ Shrimp with Crusty  French Bread
Duck Crepes with Port Wine Cherry Sauce and Pistachios
Champagne with appetizers lots of wine with everything else
Chicken Sausage Gumbo with Rice
Crusty French Bread

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Buy Xanax Nyc This shrimp dish isn’t something you would put out at a party, but rather something you would sit down to eat with good friends.  The type of friends who don’t mind getting messy, sopping up all the wonderful juice with bread while pinching off shrimp heads and squeezing out the “whatever” is inside the head into your bowl. We were missing one son and his family this year, but good friends drove straight from the airport on their way back from Jackson and made it just in time for the popping of the champagne cork. Another meal with family and good friends. Always lots of fun and wonderful memories. Marinate for 2-6 hours so all the flavors develop.

Saute these not more than two deep until pink. Then add back in the marinading liquid and cook a few minutes longer. The dish is finished off with the addition of heavy cream. Wow! does that ever put this dish over the top. Serve 5-6 shrimp per person along with a few slices of crusty French bread for sopping up all the juices.  Get the napkins ready and dig in!


Bar-B-Q Shrimp


  • 2 1/2 - 3 lbs. heads on jumbo shrimp 15-20 count*
  • 1 cup good olive oil
  • 2 tsp. lemon pepper
  • 1/2-1 tsp. coarsely ground black pepper
  • 1 tsp. crushed red pepper flakes or more to taste
  • 2 Tbsp. Worcestershire Sauce
  • 2 Tbsp. fresh garlic minced
  • 1 tsp. granulated garlic
  • 1 tsp. Kosher salt
  • 4 Tbsp. fresh rosemary leaves chopped
  • 1 Tbsp. dried oregano
  • 2 bay leaves
  • 1 c. chardonnay wine
  • 1 c. heavy cream
  • Crusty French Bread toasted slightly.


  1. *Figure on 5 shrimp per person for an appetizer portion of 12-14 per person for an entree.
  2. Place all ingredients except cream in a large bowl. Toss in raw shrimp. Cover and marinate at least 2 hours, preferably 6.
  3. When ready to serve, heat a large skillet on high heat. Lift shrimp out of the marinade and stir fry (no deeper than 2 layers of shrimp) until the shrimp turn pink. Do this in batches if necessary. When shrimp are pink (about 3 minutes), add the marinade to the pan and cook 2 minutes longer. Add 1 cup heavy cream and simmer another minute or two. Taste and adjust seasoning according to your taste.
  4. To serve: Place 5-6 shrimp into center of plate or flat bowl and top with sauce and serve with plenty of hot French bread.

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