Tangipahoa Shrimp and Salmon

One of my husband’s favorite dishes is Barbecued Shrimp or as he calls it Tangipahoa Shrimp. He is from New Orleans and you would be hard-pressed to find anyone from the Deep South who doesn’t love this ridiculousnly savory and rich dish. He asks for it every chance he gets and although I am a huge fan of not messing with perfection (Tangipahoa shrimp are fantastic) I wanted to try the same flavor, ingredients and method with a piece of salmon as one would with the shrimp.

Did I mention intoxicating in my description above? The ingredient that makes this dish so amazing is the beer. Not that you can actually taste the  beer in the dish but the nutty, slightly bitter, slightly sweet and rich flavor of the beer after being reduced is just excellent with the butter and Worcestershire. It is enough to make you Slap Your Mama~! (don’t tell her I said that). A handful of spicy seasonings, a variety of herbs and a hint of sugar turns this dish into one of those meals you only dream about (or is that just me?)

What is one to do with the sauce? Get you a big huge piece of french bread (no butter needed), toast it and get going dipping away! Best dipping sauce bar none!

So how was the barbecue mixture with the salmon? AMAZING! How was it on shrimp? AMAZING! How is it dipped with bread- AMAZING? Do you get the picture? The dish is amazing and if your not already in the kitchen whipping it up then shame on you! Your missing out. Best part of all there is no need to make the same barbecue mixture twice. For my barbecued salmon I just froze the remaining mixture from making barbecue shrimp a few months back and then thawed it, cooked the salmon in it and just like that I have an absolutely rich delicious seafood meal in minutes.

Tangipahoa Shrimp and Salmon
  • 3 pounds large Gulf shrimp, in their shells or
  • 1½ lbs. of fresh salmon fillets
  • 12 ounces of dark beer ( I use Abita or Shiner)
  • ½ cup Worcestershire Sauce
  • 1 stick of butter
  • dash of hot sauce
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 lemon, juiced
  • 2 bay leaves
  • 3 TBSP thyme
  • 3 TBSP basil
  • 3 TBSP parsley
  • 1 TBSP oregano
  • 1 TBSP cajun seasoning
  • 1 tsp salt and pepper each ( or more to your liking)
  • 3 green onions, chopped
  1. Season you shrimp generously with salt and pepper and spread out evenly in a skillet, casserole dish or your choice of pan (as long as it has at least 2 inches depth). Set aside.
  2. Melt butter in a medium saucepan and add in the onions and garlic and saute til tender (5-6 minutes). Add in the seasonings, hot sauce and herbs. Slowly pour in the lemon juice, beer and Worcestershire and bring to a simmer. Simmer-covered for 10-20 minutes (the longer the better the flavor). Stir in the green onions and pour mixture over shrimp or salmon. Bake in a 350 oven 15 minutes for shrimp and 20-25 minutes for salmon (depending on thickness of the fillets)



  1. Shea

    This looks amazing!! My husband loves shrimp too, and I am a salmon girl so this is a marriage made in heaven!

  2. Balvinder

    Its amazing to see your kids grow. Your son was looking a like big boy sitting in that kid car. I was not able to leave comment there so thought to mention about it here.

    salmon and shrimps are two seafood that I enjoy more than any other. The dish looks wonderful.

  3. Torrie @ a place to share...

    you are KILLING me with this one jessica… our diet is so limited right now, but- when we are ‘off’ of it, this will be most definitely on the menu… bookmarking now!!!

  4. Malli

    Hi Jessica..
    That’s quite a mouthful to say:)Tangpohoaaa…………..but what a thick, sticky and flavor-loaded sauce that is and that salmon sure looks stunning!!!

  5. Eva

    That does look incredible, Jessica, but then again, what wouldn’t with a stick of butter in it. And the corn and bean salsa at the end looks absolutely mouth watering.

  6. Mary

    wow – this looks so delicious – a fantastic dish!
    mary x

    1. kbelleicious

      Thanks mary~!

  7. kankana

    I love seafood a lot but with shrimp and salmon .. i can eat any time. The second photo seriously made my mouth watery!

  8. jackie@marin mama cooks

    My husband would go BONKERS over this dish. It looks amazing and your photographs rock!

    I have a quick question, where did you find the link for the video at the top that shows your latest recipes? I would love to set up something like that on my blog.

  9. Nami | Just One Cookbook

    Oh my, this looks so good! I’d dip my bread until all the sauce is gone. I love seafood and this dish looks amazing Jessica!

    1. kbelleicious

      Thanks nami! Sorry I am just getting to your comment. Life has had me busy but still trying to keep up with the blog! Hope you are doing well. I just love that blueberry ice cream you posted this week. It is a must for me to make soon

  10. Mandy - The Complete Cook Book

    Belle, you have the BESTEST (pretend that is a real word) recipe ever!
    🙂 Mandy

  11. Angie@Angie's Recipes

    Gosh…All I want to do now is dig into that bowl of shrimps!

  12. Donna @ The Slow Roasted Italian

    Sounds like the perfect dish for Louisiana. I am more a ‘turf’ than an ‘surf’ kinda girl. Never went over well living in NY or FL. On the ocean and you don’t eat fish…. I know, and I try over and over.

  13. Jed Gray (sportsglutton)

    Totally salivating in my seat right now Jessica. Let me know next time you make this and I’ll be knocking on your door. 🙂

  14. yummychunklet

    I love all the herbs you used. Yum!

    1. kbelleicious

      Herbs are the key to this dish-especially the thyme. It gives the sauce such a wonderful nutty aroma that goes great with the butter and beer. Listen to me! LOL! Anything goes great with butter and beer together! LOL!

  15. daphne

    cajun, butter, spices, salmon, prawns.. my kind of dish!

  16. Baker Street

    Shrimp and salmon laced with butter and spices! ’nuff said!

    1. kbelleicious

      Lol! My sentiment exactly:)

  17. chef_d

    Yum, what a great looking dish! Love all the ingredients…have to try it one of these days 🙂

  18. Charles

    Aaah, that picture of the bread dipped into the sauce… it’s literally making my mouth water… it’s like I can almost smell it!

    This looks fantastic. Shrimp is always a winner in my book and I can well imagine the flavours would lend themselves perfectly to salmon too!

    1. kbelleicious

      I was surprised Charles that it actually tasted just as good with the salmon. My husband was floored as well bc he swore it’s only best with shrimp- that is until Made it with the fish! Best of both worlds

    2. kbelleicious

      Yes, when in doubt I cook shrimp. It is easy and lends itself to such a broad range of flavors. You would love this dish Charles

  19. Joanne

    Gotta be honest, I prefer salmon to shrimp anyways so I’m so happy the flavors work with salmon also!

  20. LISA

    This looks great, I just want to dip some bread in the sauce! YUM!

  21. kitchen flavours

    WOW! I love shrimps! And these looks delish!!!! I could finish the whole plate!

    1. kbelleicious

      Come girl! Would love to have you for dinner and share this meal!

  22. Tina (PinayInTexas)

    Oh my, the salmon and shrimps are calling my name, Jessica! Even if salmon and shrimps aren’t my favorite, I wouldn’t say no to this yummy dish…but they are, and that’s what makes this even more irresistible for me!

    1. kbelleicious

      I would never know that you aren’t a fan of shrimp. You seem to cook any and everything and have the best recipes. I just figured you liked shrimp. whether you do or not I promise you will like this dish.

  23. PolaM

    Wow this dish looks delicious! I would love to dunk a slice of bread in that sauce!

    1. kbelleicious

      Dunk away and away! There is always plenty of leftover sauce! It’s just perfect with any and all bread! Thanks for stopping by! Shall visit you soon!

  24. Kristy

    I’m hoping to get to New Orleans this fall sometime…I will be looking for this on the menu. It looks totally intoxicating and addictively delicious!!! Mmmmmm. And then after I get a chance to try it, I’ll plan to make it. 🙂

    1. kbelleicious

      Oh please let me know when u go! Our family is there and we are always there! How cool to be able to meet for coffee:)

  25. Lena

    that piece of salmon looks marvellous mouth watering!! i havent heard of tangipoa, shame on me! now i should really slap myself!! LOL!

    1. kbelleicious

      you are cracking me up Lena! Don’t worry= no need to slap yourself:) but there is a need to make it!

  26. Candace

    I love Cajun style barbecued shrimp. What a great idea to make salmon like that! This is a must try!

    1. kbelleicious

      Oh candace- you of all people would truly enjoy a dish like this. It is the best of the south in my opinion and so easy- thats the best part about it

  27. Kiran @ KiranTarun.com

    I’m salivating, thanks to the drool-worthy photos. Must. Make. Soon!!

    1. kbelleicious

      oh girl, my photos are nothing compared to yours:)

  28. nancy at good food matters

    fabulous–I know that this is the Real Deal for NOLA style barbecued shrimp. terrific idea to try on the salmon. thanks for this recipe–a true winner!

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