Aug 212014

Today I received an email from the Ralph Brennan Restaurant Group. He stated that the restaurant at 417 Royal Street will reopen asĀ  Brennan’s in the fall of this year. So here is an iconic New Orleans dish from Brennan’s.

15 to 20 (about 1 pound) large shrimp, peeled and deveined

1/2 cup (1 stick) Butter

1/4 cup Water

2 Garlic Cloves, minced

1 tablespoon Italian Seasoning

1 tablespoon Thyme Leaves

2 teaspoons chopped fresh parsley

1 teaspoon Black Pepper

Pinch of Paprika, Salt and White Pepper


Preheat oven to 375 degrees

Slice the shrimp lengthwise down the back, being careful not to cut all the way through. Melt the butter in a large skillet and saute the shrimp for 1 to 2 minutes. Stir the remaining ingredients and 1/4 cup water. Cook briefly, then transfer the shrimp and butter mixture to a shallow ovenproof dish. Bake in the hot oven for 3 to 4 minutes.

Te serve, divide the shrimp between 4 plates, then pour some of the butter suace over the shrimp. Serve with thinly sliced French Bread.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.