Every week in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef or restaurant. This week we have the GW Fins’ barbecue shrimp recipe.


BBQ Shrimp


  • 4 pounds fresh head-on Louisiana shrimp (10-15 count or bigger)
  • 1 pound prepared BBQ butter (see recipe)
  • 2 bottles Abita Amber beer (you’ll have ½ of one left over for drinking)
  • 1 Tbsp. Paul Prudhomme Shrimp Magic (or Creole seasoning)
  • Butter
  • Extra Virgin Olive Oil
  • Chopped parsley



Preparation for one pound at a time of BBQ Shrimp, due to restriction of pan size.

Peel shrimp, leaving the heads attached, split the back 1/4 inch and remove the sand vein. Season with Shrimp Magic and reserve. In a large skillet, sauté one pound of seasoned shrimp in about a tablespoon each of butter and oil for two minutes on med-high heat. Turn and continue cooking for one minute. Add about four ounces of beer and reduce to 1 ounce. Lower the heat and stir in several cold 1″ chunks of BBQ butter (see recipe). Continue adding a total of four ounces of butter, stirring constantly to make the sauce a creamy consistency. Add chopped parsley.
Repeat instructions for remaining 3 pounds of Shrimp. Serve in large heated bowls with plenty of French or sourdough bread for dipping. This is also great on mashed potatoes.


BBQ Shrimp Butter


  • 1 pound butter (plus an additional 2 oz)
  • 6 Tbs. shallots, finely diced
  • 6 Tbs. garlic, finely diced
  • 2 Tbs. freshly squeezed lemon juice
  • 2 Tbs. reduced veal stock, (optional)
  • 2 Tbsp. chopped fresh rosemary (measure before chopping)
  • 1 1/2 tsp. chopped fresh thyme (measure before chopping)
  • 1 finger pinch, cayenne pepper
  • 1 1/2 tsp. freshly ground black pepper
  • 1 tsp. Lea & Perrins Worcestershire sauce
  • 1 1/2 tsp. salt
  • 1 Tbs. paprika



Melt 2 oz of butter in a heavy duty small sauce pan. Place chopped shallots and garlic in butter and cook on low to medium heat, covered, until soft, but not browned. Spread the mixture on a pan and refrigerate until cold. Place the one pound of butter in a mixer with a paddle and whip on high until white and fluffy. Reduce the speed, add the remaining ingredients as well as refrigerated shallot and garlic mixture. Increase the speed and whip for one minute on high. Roll it up in plastic wrap into a log that is 2 inches in diameter. Refrigerate or freeze until needed. Can be frozen for up to two months.





This recipe is part of Fish Fry Fridays to benefit Hospitality Cares. If you don’t feel like cooking at home, consider visiting one of the Fish Fry Friday participating restaurants. Each restaurant will donate $1 per fish fry entrée sold each week. To see a full listing of participating restaurants please visit www.FishFryFriday.org.