Mardi Gras NOLA BBQ Shrimp

Oh ya, NOLA BBQ Shrimp…previous post good for any day or for a summer celebration!


What happens in Vegas may stay in Vegas, but what happens in New Orleans, goes home with you. Laurell K. Hamilton

Shells on or shells off it doesn’t much matter to me, but for guests, I would peel the shrimp, but still put out lots of napkins along with a nice hot loaf of French bread to sop up all of the buttery herb sauce. A good bottle of wine or some great beer would be nice as well.


To celebrate Mardi Gras evening cocktails with a hot pan of NOLA BBQ style shrimp and a loaf of French bread, let’s just call it dinner, when we share a pound of shrimp quickly, satuéed in a lot of butter, spices, and herbs. For 1 pound of large shrimp (peeled) have ready:


1/2 cup of butter and 1/4 cup good EVOO 1/4 cup EVOO to sauté the shrimp in, the list of fresh and dried herbs is long, but it all means flavor, especially with pinches of dried herbs, enhancing the fresh herbs. All of the fresh herbs are roughly chopped…Blend 1 teaspoon fresh basil, teaspoon fresh oregano,1 teaspoon fresh thyme, 1/2 teaspoon red pepper flakes/ maybe a little less for sensitive tastebuds,4 cloves minced garlic, 1/2 tablespoon paprika or 1/4 smoked paprika + 1/4 paprika. I add 3 fresh rosemary sprigs…toss all the spices into a bowl, add some coarse sea salt and a pinch or two of freshly ground black or white pepper.

Next toss in pinches of dried herbs using the fresh as a guideline, if you don’t have them, no worries try a dash or two of the Italian dried herbs.
Heat the butter and olive oil in your best stove to table sauté pan (yes a one-pan dinner), toss in all of the herbs and spices heat to a bubbling low boil, turn down the heat to a low simmer for 3-4 minutes. I seasoned the shrimp with a little Cajun/Creole seasoning while the oil and butter bubbled away. Turn up the heat to sauté the shrimp until they just turn pink…I’ve done the same recipe with unpeeled shrimp for a real sloppy hands-on feast in the summer.

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