Nathalie Dupree

January 1, 1970

These shrimp recipes are courtesy of Commander's Palace restaurant. Chef McPhail is coming out with a new cookbook in the fall, "Commander's Wild Side: Bold Flavors for Fresh Ingredients From The Great Outdoors."


This dish needs head-on shrimp because the fat content in the body is what gives this dish some of its flavor. Make sure the shrimp are fresh. Because of the weight of the head and shell, 1 pound yields only about 8 ounces of meat.

This dish is cooked very fast, so preparation is key.

It is critical that the garlic is not burned while cooking the shrimp. Other fresh herbs, such as marjoram, thyme, etc., may be added.

Serve with French bread, lots of napkins and finger bowls.

New Orleans Style Barbecue Shrimp


Tyrone Walker
The Post and Courier

Barbecued shrimp swims in a garlicky, spicy sauce that begs for a piece of crusty French bread to soak up all the flavors.
Makes 4 appetizers or 2 entrees

2 pounds large, head-on shrimp

2 tablespoons Creole seafood seasoning

1 tablespoon olive oil

1 large head garlic, cloves peeled and minced

2 tablespoons chopped fresh rosemary

3 tablespoons Worcestershire sauce

3 tablespoons hot sauce

1 lemon, juiced, quartered (reserve the juice)

1/3 cup beer

Salt and pepper to taste

1 stick butter, room temperature

Lemon pieces for garnish


Season shrimp with half of the Creole seafood seasoning and lightly toss.

Preheat a large skillet over high heat, put the oil in the pan, and heat until the oil begins to smoke. Place garlic and rosemary in pan and stir to brown garlic. Be very careful not to burn.

Add shrimp and carefully stir.

Add Worcestershire, hot sauce, lemon juice and lemon quarters.

Deglaze with beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan. Allow shrimp to cook 2-2 1/2 minutes (timing will depend on size) and add remaining seafood seasoning. Salt and pepper to taste.

When shrimp are finished cooking, the liquid will have a sauce consistency. Reduce heat to medium high and add butter. Saute until butter is emulsified and sauce is thick. Adjust seasoning. Remove lemon quarters.

Garnish each serving with a lemon piece.