New Orleans BBQ Shrimp Toasts

New Orleans BBQ shrimp is one of the most famous dishes of Creole cuisine — despite the name, it has nothing to do with American barbecue. There is no grill, no smoke, and no tomato-based BBQ sauce. Instead, "BBQ" in this context refers to the spicy, buttery, Worcestershire-laden sauce in which the shrimp are cooked. The dish was invented in 1954 at Pascal's Manale, a historic Creole-Italian restaurant in New Orleans' Uptown neighborhood, when a customer described a dish he had eaten in Chicago and the restaurant's chef attempted to recreate it. The result was an entirely new creation that has become a New Orleans classic.

The dish is defined by its sauce — a rich emulsion of butter, Worcestershire sauce, lemon juice, black pepper, garlic, rosemary, and Creole seasoning. The shrimp are cooked shell-on in this sauce, which penetrates the shells and flavors the meat. The traditional presentation is a massive bowl of saucy shrimp served with French bread for soaking up the butter — the bread and sauce are, in many opinions, the best part of the dish. For a party, serving the saucy shrimp on small toasts is an elegant, hand-held adaptation of this famous New Orleans classic.

About the Ingredients

Shrimp should be large (U/15 or 16/20 count), shell-on. The shells are essential — they protect the meat during cooking, add flavor to the sauce, and create the traditional presentation. In the original Pascal's Manale recipe, the shrimp are served head-on and shell-on, eaten with the hands. For party toasts, peel the shrimp after cooking but reserve the shells for the sauce.

Worcestershire sauce is the primary seasoning — it provides the deep, savory, umami backbone that characterizes the dish. Lea & Perrins is the classic brand. The amount is generous — ¼ cup for a single batch.

Butter — a full stick (½ cup) — creates the rich, glossy sauce. The butter is added at the end and emulsified into the sauce. Use unsalted butter so you can control the seasoning.

Black pepper — freshly cracked, in generous quantity — provides the "spice" that the original dish is known for. The pepper should be coarsely ground, not fine, so it provides texture as well as heat.

Rosemary — a few sprigs — is a distinctive aromatic that sets this dish apart from other shrimp preparations. The rosemary infuses the butter and provides a piney, herbal counterpoint.

Ingredients (makes 24 toast bites): - 1 lb large shrimp (16/20 count), shell-on - 1 French baguette, sliced into 24 rounds (½ inch thick) - ½ cup (1 stick) unsalted butter - ¼ cup Worcestershire sauce - 2 tablespoons lemon juice - 4 cloves garlic, minced - 3 sprigs fresh rosemary - 1 tablespoon Creole seasoning (or 1 teaspoon each paprika, cayenne, garlic powder, onion powder, dried oregano, dried thyme) - 1 tablespoon olive oil - 1 teaspoon coarsely cracked black pepper - ½ teaspoon salt - Fresh parsley, chopped for garnish - Lemon wedges

Instructions: Preheat the oven to 400°F (392°F). Toast the baguette rounds for 5–6 minutes until golden and crisp. Set aside.

Peel the shrimp, reserving the shells. Toss the shrimp with 1 tablespoon of olive oil, the Creole seasoning, salt, and cracked pepper. Set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp shells and cook for 3–4 minutes until they turn pink and fragrant — this extracts their flavor into the butter. Remove and discard the shells.

Add the remaining butter to the pan. Add the garlic and rosemary sprigs. Cook for 1–2 minutes until the garlic is fragrant. Add the Worcestershire sauce and lemon juice. The sauce will bubble vigorously.

Add the seasoned shrimp in a single layer. Cook for 1–2 minutes per side until just pink and opaque. Remove the rosemary sprigs. The sauce should be a glossy, dark, buttery emulsion.

To serve: place 1–2 shrimp on each toast and spoon a generous amount of the buttery sauce over the top. Garnish with chopped parsley. Serve immediately with lemon wedges.

The Mimosa Pairing Logic: The rich, buttery, peppery, Worcestershire-laden sauce calls for a bright, acidic mimosa to cut through the butter and refresh the palate. A classic Champagne mimosa or a blood orange mimosa is ideal — the citrus in the mimosa echoes the lemon juice in the sauce, while the wine's acidity cuts through the richness of the butter. The blood orange provides a slightly bitter, complex counterpoint that complements the Worcestershire's umami depth. The bubbles cleanse the palate of the butter between each rich bite, keeping the appetite sharp.

Reference Links: - New Orleans BBQ shrimp recipe: Serious Eats - BBQ shrimp from Pascal's Manale: Mr. B's Bistro - New Orleans BBQ shrimp: NYT Cooking

Make-Ahead: The toasts can be made up to 2 hours ahead and stored at room temperature. The shrimp shells can be toasted in butter up to 4 hours ahead. The shrimp must be cooked just before serving — they toughen if held in the hot butter. The sauce comes together in under 5 minutes, so prepare all ingredients in advance and cook at the last moment. The cooked dish does not reheat well — the butter separates and the shrimp become rubbery.

Pro Tips: The shrimp shells are not optional — they are the secret to the sauce's depth. Toasting them in butter extracts their flavor into the fat. Use generous black pepper — the dish should be noticeably peppery, which is part of its identity. The Worcestershire sauce should be the dominant seasoning — do not be shy with it. The shrimp cook very quickly — 1–2 minutes per side is all they need. Overcooked shrimp are rubbery and tough. The sauce should be served immediately while it is still a glossy emulsion — as it cools, the butter will solidify and separate. The toasts must be sturdy — they need to hold the shrimp and soak up the sauce without falling apart.