New Orleans Cooking Experience offers twelve-on-one cooking classes throughout the year with renowned local chefs, such as Frank Brigtsen and Gerard Maras. OffBeat featured Maras in our annual food issue this year, including several of his recipes, except for what might be his very best one: BBQ Shrimp, which he created for Mr. B’s restaurant. Recently, Maras taught students at New Orleans Cooking Experience how to make them, and we’re happy to spread his legacy here, one serving at a time.

Chef Gerard Maras (left) teaches a cooking class. (Photo: Elsa Hahne and Golden Richard III)

The trick to making this dish is to cook each batch to order (do not let them sit!) and not overcooking the shrimp. You need a large pan so all the shrimp touch the bottom and cook evenly. With a very large pan, you might be able to double the recipe, as this batch makes just enough for an appetizer for two. Don’t fear the huge amounts of black pepper, or the sauce won’t come out right. You won’t go straight to hell—promise! Serve with warm, crusty French bread.
 

Mr. B's Bistro Chef Gerard Maras’ New Orleans BBQ Shrimp (Photo: Elsa Hahne and Golden Richard III)

Mr. B’s Bistro Chef Gerard Maras’ New Orleans BBQ Shrimp

Ingredients

• 12 large, fresh head-on shrimp
• 2 tablespoons Worchestershire sauce
• 1 tablespoon water
• 2 teaspoons Creole seasoning (such as Tony Chachere’s)
• 1 tablespoon cracked black pepper
• 2 ½ teaspoons ground black pepper
• 1 teaspoon chopped garlic (or more)
• ½ whole, fresh lemon
• 1 stick cold, unsalted butter, cubed

Directions

1. Place shrimp in a wide frying pan.
2. Add all other ingredients except for lemon and butter.
3. Squeeze lemon juice over shrimp, adding lemon half to pan.
4. Cook over moderate heat, turning shrimp as they begin to cook.
5. When shrimp start turning pink, increase the heat, add butter and shake the pan gently until you have a light brown, creamy sauce.