BBQ shrimp is a traditional dish from New Orleans. Despite the name, it has nothing to do with barbecue – instead it's either cooked on the stove or in the oven. The dish is made with large fresh shrimp (shells on), butter, lemon juice, hot sauce, garlic, and Worcestershire sauce.
The combination is baked or cooked on the stove, and it's then traditionally served as an appetizer. BBQ shrimp are typically served with crusty french bread on the side to mop up the juices.
MOST ICONIC New Orleans-Style BBQ Shrimp
MAIN INGREDIENTS
Shrimp bisque is a traditional Cajun dish originating from Louisiana. The soup is usually made with a combination of large shrimp, seafood broth, shrimp broth, butter, bell peppers, shallots, garlic, flour, cream, brandy, hot sauce, and seasonings.
The shrimps are simmered in the broth until the liquid is reduced, while a combination of butter, bell peppers, shallots, and garlic is sautéed and sprinkled with flour and mixed with brandy and cream until the combination becomes thick. The cooked shrimps are added to the pot and simmered until hot, and the dish is then served, often garnished with sliced green onions or parsley.
MOST ICONIC Shrimp Bisque
Shrimp Creole is a classic seafood dish with origins from South Louisiana, which has an abundance of gulf shrimp. The shrimp are traditionally simmered in a flavorful tomato sauce, while the whole dish is usually served over white rice. The tomato sauce typically consists of whole, diced, or canned tomatoes, bell peppers, onions, celery, and traditional spices based on hot peppers.
According to many, the secret is in adding the shrimp near the end of cooking so that they don't become rubbery and overcooked.
MOST ICONIC Shrimp Creole
View moreShrimp remoulade is a traditional dish originating from Louisiana. The dish features fresh shrimp served with a creamy remoulade sauce over crispy iceberg lettuce. The ingredients for red Creole remoulade (the French one is white and based on mayonnaise) include scallions, celery, mustard, Worcestershire sauce, horseradish, garlic, cayenne pepper, paprika, ketchup, and wine vinegar.
The sauce is chilled, then combined with the shrimp and the dish is traditionally served as a cold appetizer in numerous Louisiana restaurants.
MOST ICONIC Shrimp Remoulade
Shrimp Chippewa is an American dish hailing from New Orleans. It was invented by Paul Prudhomme in a restaurant called Commander's Palace. The dish is a simple combination of sautéed shrimp, shallots, mushrooms, and garlic. Other ingredients include butter, chicken broth, and chopped spring onions and parsley.
Although it's technically a soup, shrimp Chippewa is more of a main dish. It's traditionally served with lots of French bread to soak up the garlic and butter sauce. The word Chippewa in the name of the dish refers to Chippewa Street in the Irish Channel.
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