Food & Drink » Five in 5

Five twists on New Orleans-style barbecue shrimp


Ralph's on the Park

900 City Park Ave., 488-1000

Garlic and rosemary gnocchi form a puffy bed for shrimp and sauce.

The Pelican Club

312 Exchange Place, 523-1504

Rice noodles, chiles and pineapple complete the clay pot barbecue shrimp.

Flaming Torch

737 Octavia St., 895-0900

A ripple of whiskey sets off the sauce in crevettes Sazerac.


7900 Maple St., 866-0100

Shrimp ravioli in barbecue sauce with more shrimp on top is a frequent special.

The Store

814 Gravier St., 322-2446

A fried shrimp po-boy is filled with greens and peppery barbecue sauce.

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