• Shrimp Barbeque

    4 votes
    Shrimp Barbeque
    Prep: 15 min Cook: 30 min Servings: 6
    by Amos Miller
    101 recipes
    Watch out! There is alot of butter in this dish - but life is an adventure and we have to occasionally take some risks! You will want a good French bread for dipping in the sauce & you'd better wear a napkin - or better yet, a lobster bib, too. If you are a child of N'awlins Creole and Cajun cooking, you know how to eat mudbugs (craw - or crayfish). There is substantial flavor in the heads of these shrimps, so you are advised to give 'em a suck. This is a 'peel and eat' dish and a great recipe from my culinary mentor, Chef Austin Leslie.


    • 6 lbs fresh shrimp
    • 6 sticks of butter (yes, that is 1-1/2 lbs)
    • 2 bay leaves, crumbled ( dried bay is more flavorful than fresh, so use dry here)
    • 1 cup of good beer (no Light anything - real beer. Like wine, you want to cook with good beer)
    • 5 toes of garlic, finely minced
    • 1 T Italian parsley, finely chopped
    • 4 tsp fresh cracked black pepper


    1. Preheat your oven to 350 degrees
    2. Rinse the shrimp in cold water and drain
    3. Saute all the other ingredients in a sauce pan for 10 minutes
    4. Lay the shrimps in a shallow roasting pan
    5. Pour the sauce over the shrinps
    6. Slide the shrimps into the oven and bake for 30 minutes, with an occasional stir
    7. Ladle into soup bowls
    8. There will be very little conversation while this dish is being consumed.

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    • Larry Vandewalle
      Larry Vandewalle
      I remember asking my friend Jack Frye (a N. O. native who I was working with on a computer contract in N. O.) where I might get some famous N. O. Barbecued Shrimp. He brought me to Chez Helene's.

      After I ordered, Chef Austin's wife (who was waiting our table) came out, and (without asking) put a large plastic bib on me. I asked "What's this for?". She replied "Oh, trust me, Honey. You're gonna need it!"

      She then proceeded to bring out a plate with a baguette, one large empty bowl (for the shells) and one large bowl full of these shrimp. I gingerly picked one up (They were HOT!), peeled it, and popped it into my mouth. The second one - I didn't CARE if it was hot. I HAD to get it into my mouth. As well as the third, and the fourth , and so on and so on. I then sopped up all the juice with pieces of the baguette.

      Only then did I look down at the front of my bib. Mrs. Leslie was right, I DID need it. It saved my suit jacket!

      One of (if not THE) best meal I've ever eaten. I since made it a point to go to Chef Leslies's restaurant every time I was in New Orleans, and we became friends. I have an autographed copy of his first cookbook (plus several hints and secrets learned first hand, not given in his book). I was heartbroken to hear of his passing, post Katrina. He lives on, however, in his food.

      Rest easy, Chef Austin. We'll take it from here.

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