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New Orleans BBQ Shrimp Recipe

New Orleans BBQ Shrimp

Emeril Lagasse

Recipe from New New Orleans Cooking by Emeril Lagasse with Jessie Tirsch, published by William Morrow, 1993

Show: Emeril LiveEpisode: Crew Favorites

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

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  • on March 14, 2012

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    So, I am not a fan of any seafood even though I am from Nova Scotia....but...I can eat these all day long...amazing. Also had these at Emeril's place in Atlanta a few years back, with the Colorado rack of lamb...out of this world!!!! Keep it up Emeril! bam!

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  • on December 28, 2011

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    OMG..... garlicy, buttery, Worcestershirey?!?!. It creates a liquid that is so good to dip crusty bread into. I cannot say enough! Please remember, you WILL have garlic breath after this one, but it's worth it!!!

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  • on December 20, 2011

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    Great recipe. It was a lot of work but definitely worth it. Theres a great website that sells authentic Louisiana spices that I've purchased from called Fiestaspices. very easy to make!

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  • on December 17, 2011

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    Eh... it's okay. Actually the base recipe is fine, but always felt Emeril's recipe used way, way too much salt. I'm not a huge fan of salt anyway, so I always cut it in half, at least. You can always add more to taste. Also exchange red wine for the white...my preference on flavor. Still tasty!

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  • on November 27, 2011

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    Very good! Add to your taste but great!

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  • on October 17, 2011

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    Great dish.
    Have made it several times.
    Who ever has trouble with sauce not thickening does not let it reduce enough.For me takes longer than recipe says. sauce is SO great , I find cream is too much (dilutes great flavor

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  • on September 03, 2011

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    YUM! I have never had New Orleans BBQ shrimp before...I have obviously been missing out!! This recipe was absolutely delish...perfect level of spice. We didn't have any onion powder so we omitted it. I didn't have any oregano so I used an Italian seasoning (had a few other spices in addition to oregano. Otherwise we followed the recipe as directed and it was INCREDIBLE! Crusty French bread to mop up the sauce was the perfect complement. Delish!

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  • on August 27, 2011

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    I have made this recipe twice both times it was fantastic. I am not a chef, never went to culinary school I just love to cook. Scot from culinary school you didn't follow the direction. The recipe had a lot of taste and it did not taste like lemon. I agree with grumpie from CO. I am concerned with your professional choice. The other person that didn't get base thick, you did something wrong too try making it again and follow the directions.

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  • on April 03, 2011

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    Hey AGScott...you'd think that a "culinary grad student" would understand that "3 lemons, peeled and sectioned" means SUPREMES. No pith. No peel. Your "culinary graduate program" must be at the Universidad de Guadalajara or somewhere equally depressing. If you are the future of professional cooking, then I'm deeply concerned....

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  • on March 24, 2011

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    The best shrimp dish EVER!!!!! Everyone I make it for loves it. As a matter of fact I am asked all the time to make it.

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