Barbecued Shrimp from Galatoire's

Servings: 1


8 each 12/15 head-on shrimp
2 teaspoons Creole seasoning
1ounce vegetable oil
2 ounce beer
1 ounce Worcestershire sauce
2 teaspoons cracker black pepper
1 teaspoon chopped garlic
1 teaspoon chopped fresh rosemary
1 teaspoon lemon zest
1/2 each lemon juiced
1/4 pound butter cut into pieces


Season shrimp with creole seasoning.  Heat saute skillet to high and add vegetable oil.  Cook shrimp on both sides until golden brown. Add beer to pan. Allow to reduce to almost dry.  Add remaining ingredients except butter. Incorporate the butter - a few pieces at a time while swirling the pan.  This will allow sauce to remain emulsified. Serve in a bowl

Galatoire's Bistro Announces
Summer Dinner Menu

Offering Three-Courses for $29.95 Through September

Galatoire's Bistro has announced its summer dinner menu, which is a three-course meal available for $29.95 through the end of September.

By popular demand, Executive Chef Brian Landry's Avocado Vichyssoise is now available on the summer dinner menu.  The chilled potato and leek soup became a local favorite when it debuted during the summer of 2007. This unique featured item is pureed with fresh avocado and garnished with a boiled shrimp relish.

This year's $29.95 summer dinner menu offers guests the following options:

Choice of Appetizer:

Avocado Vichyssoise
Fried Green Tomatoes
Oysters Bienville

Choice of Entrée:

Beef Tips Bourgignon
Grilled Gulf Fish
Redfish Court Bouillon
Barbeque Shrimp
Roasted Chicken

Choice of Dessert:

Banana Bread Pudding or Caramel Cup Custard

Galatoire's opened its Baton Rouge bistro, located at 17451 Perkins Road, in November 2005, the same year it celebrated 100 years of its family-owned restaurant in New Orleans. For more information about Galatoire's and its history, visit