• Tommy Centola

Barbecued Shrimp from Paul Prudhomme

K-Paul's restaurant in the French Quarter has permanately closed. It was here that Paul Prudhomme shared his gifts with New Orleans. To honor his legacy, I will share two recipes from his Louisiana Kitchen cookbook.


2 dozen large shrimp with heads and shells (about 1 pound)


Seasoning Mix

1 teaspoon cayenne

1 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried rosemary leaves, crushed

1/8 teaspoon dried oregano leaves


1/4 pound (1 stick) pus 5 tablespoons unsalted butter in all

1 1/2 teaspoons minced garlic

1 teaspoon Worcestershire sauce

1/2 cup shrimp stock

1/4 cup beer at room temperature


Rinse the shrimp in cold water and drain well. then pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange shrimp fat from the head attached to the body. Set aside.


In a small bowl, combine the seasoning mix ingredients. Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat. Who the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.


Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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