Barbecued Shrimp Tangipahoa
This chef-curated Barbecued Shrimp Tangipahoa offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 24g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 360 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Barbecued Shrimp Tangipahoa offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Barbecued Shrimp Tangipahoa to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Barbecued Shrimp Tangipahoa, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- Prep Time: 30 Minutes
- Yields: 6 Servings
- Comment:
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Barbecued shrimp first made its debut at Pascal’s Manale Restaurant on Napoleon Street in New OrleansStep 2: Technique & Execution
The original owner of the restaurant served this wonderful garlic and herb shrimp to his friends who would visit the restaurant each week to partake in a poker gameStep 3: Technique & Execution
Ingredients: 36 (16–20 count) shrimp, head-on ½ pound butter ¼ cup olive oil ¼ cup minced garlic ¼ cup minced purple shallots ½ cup sliced green onions 3 tbsps chopped basil 3 tbsps chopped oregano 3 tbsps chopped rosemary 2 tbsps chopped thyme ½ cup Worcestershire sauce 1 cup beer salt and cracked black pepper to taste Creole seasoning to taste Louisiana hot sauce to taste Method: Preheat oven to 350°FStep 4: Technique & Execution
In a 13" x 9” baking dish with a 2-inch lip, spread shrimp out evenlyStep 5: Technique & Execution
In a 1-quart saucepot, heat butter and oil over medium-high heatStep 6: Technique & Execution
Add garlic, shallots, green onions, basil, oregano, rosemary and thymeChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 360 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 24g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 24g | Complex, slow-digesting dietary fiber |
| Fat | 14g | Wholesome dietary lipids for micronutrient absorption |
Barbecued Shrimp Tangipahoa
This chef-curated Barbecued Shrimp Tangipahoa offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Comment
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: Barbecued shrimp first made its debut at Pascal’s Manale Restaurant on Napoleon Street in New Orleans
Technique & Execution: The original owner of the restaurant served this wonderful garlic and herb shrimp to his friends who would visit the restaurant each week to partake in a poker game
Technique & Execution: Ingredients: 36 (16–20 count) shrimp, head-on ½ pound butter ¼ cup olive oil ¼ cup minced garlic ¼ cup minced purple shallots ½ cup sliced green onions 3 tbsps chopped basil 3 tbsps chopped oregano 3 tbsps chopped rosemary 2 tbsps chopped thyme ½ cup Worcestershire sauce 1 cup beer salt and cracked black pepper to taste Creole seasoning to taste Louisiana hot sauce to taste Method: Preheat oven to 350°F
Technique & Execution: In a 13" x 9” baking dish with a 2-inch lip, spread shrimp out evenly
Technique & Execution: In a 1-quart saucepot, heat butter and oil over medium-high heat
Technique & Execution: Add garlic, shallots, green onions, basil, oregano, rosemary and thyme
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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