Besh BBQ Shrimp

Main Course

Recipe Courtesy of Chef Jared Tees, Besh Steak, New Orleans, LA

Serves 4



  • 24 colossal (U-10) Gulf shrimp, peeled and deveined
  • 1 cup Shrimp Base (recipe follows)
  • 1 cup heavy cream
  • 2 sticks butter
  • 2 tablespoons freshly ground black pepper
  • hot French bread

Shrimp Base

  • 2 tablespoons olive oil
  • 1 cup shrimp peelings (heads, shells)
  • 1 cup oyster liquor
  • 1 cup Worcestershire sauce
  • 1½ tablespoons cracked black pepper
  • 1½ tablespoons Creole seasoning
  • 1 whole clove garlic
  • 1 bay leaf
  • 2 tablespoons lemon juice


John Besh Barbeque Shrimp
John Besh BBQ Shrimp


Click for Video of Cooking Demonstration



Combine all ingredients in a saute pan set over high heat and boil until shrimp are fully cooked and pink. Remove shrimp to a serving dish. Continue to reduce sauce until it is thick enough to coat the back of a spoon and is the color of melted milk chocolate.

Shrimp Base

Saute shrimp peelings in olive oil until bright red. Add remaining ingredients and simmer. Reduce by half and strain through a chinois. Discard solids.


Divide shrimp among 4 bowls and ladle sauce atop.

Serve with hot French bread.

Featured Recipe:
March/April 2013

Louisiana Recipes Weekly


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