New Orleans Barbecue Seafood


  • 1 lb of unsalted butter, softened
  • 1/2 cup extra virgin olive oil
  • 1 tsp basil
  • 3 tsp smoked paprika
  • 4 cloves garlic, smashed
  • 1 small onion, minced
  • 2 tsp thyme
  • 1 tbs Dijon mustard
  • 1 tbs Old Bay seasoning
  • kosher salt and black pepper to taste
  • Seafood of your choice

This is a recipe that is used for “Barbecue” shrimp and craw fish  It is not truly barbecue, however that is how it is referred to in New Orleans. It has a butter and olive oil base that is full of  herbs and spices. When using just add 5-6 tbs to a saute pan and add shrimp or craw fish and saute for about 5 minutes. Serve garnished with scallions and lemon wedges.


  • In a large saute pan add the olive oil along with the garlic and onions.
  • Cook using medium-low heat until garlic and onions are soft. Do not brown.
  • Add the butter, basil, thyme, mustard, Old  Bay and paprika to a large bowl.
  • Allow the olive oil, garlic and onion mixture to cool completely, then pour into the bowl along with the butter and spice mixture. Season with salt and pepper.
  • Using a wooden spoon stir to combine mixture well.
  • Once mixture has been combined, place the mixture in the middle of a sheet of plastic wrap.
  • Roll to make a log, twisting both ends of the wrap.
  • Add the roll to a  (12×12) piece of aluminum foil and, tighten the roll and twist both ends.
  • Refrigerate until cold.
  • When ready to use, you may slice off the needed amount and add to a saute pan, along with fresh shrimp or craw fish.
  • Cook seafood for about 5-7 minutes, place in bowls and garnish with scallions and lemon wedges.

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