Barbecued Shrimp Butter

Barbecued Shrimp Butter

Prep Time: 30 Minutes

Yields: 12 Servings


Barbecued shrimp first made its debut at Pascal's Manale Restaurant on Napoleon Street in New Orleans. The original owner of the restaurant served the wonderful garlic and herb shrimp to his friends who would visit the restaurant each week to partake in a poker game. Here, we have taken that famous sauce and created it as a topper for fresh-shucked oysters. It's a marriage made in heaven!


¼ pound butter

1 tbsp olive oil

2 tbsps minced garlic

1 tbsp minced purple shallots

1 tbsp sliced green onions

pinch dried basil

pinch dried oregano

pinch dried rosemary

pinch dried thyme

1 tbsp Worcestershire sauce

2 tbsps beer

salt and cracked black pepper to taste

Creole seasoning to taste


In a medium mixing bowl, cream all of the above ingredients together. Mound in the center of a square piece of plastic wrap. Roll into a cylinder, sausage style, twisting at each end. Chill until firm. Cut into 12 equal slices.