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Mr. Jim's Louisiana Barbecued Shrimp

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      Louisiana BBQ Shrimp

      Lucinda Scala Quinn prepares classic Southern shrimp in a rich garlic-butter sauce, a recipe from Martha’s newest book, "Martha’s American Food."

      Watch the Video

      Play VideoLouisiana Barbecued Shrimp

      Louisiana BBQ Shrimp

      Lucinda Scala Quinn prepares classic Southern shrimp in a rich garlic-butter...

      Louisiana BBQ Shrimp

      Lucinda Scala Quinn prepares classic Southern shrimp in a rich garlic-butter sauce, a recipe from Martha’s newest book, "Martha’s American Food."

      Watch the Video

      Play VideoLouisiana Barbecued Shrimp

      Louisiana BBQ Shrimp

      Lucinda Scala Quinn prepares classic Southern shrimp in a rich garlic-butter...

      Louisiana BBQ Shrimp

      Lucinda Scala Quinn prepares classic Southern shrimp in a rich garlic-butter sauce, a recipe from Martha’s newest book, "Martha’s American Food."

      Watch the Video

      Play VideoLouisiana Barbecued Shrimp

      Louisiana BBQ Shrimp

      Lucinda Scala Quinn prepares classic Southern shrimp in a rich garlic-butter...

      Louisiana BBQ Shrimp

      In this classic Southern dish, the shrimp are sauteed in garlic and butter, never actually touching a barbecue grill.

      Watch the Video

      Play VideoMr. Jim's Louisiana Barbecued Shrimp

      Louisiana BBQ Shrimp

      In this classic Southern dish, the shrimp are sauteed in garlic and butter,...

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    Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a Southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.
    Martha Stewart Living, August 2009
    • Yield Serves 4
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    Ingredients

    • 4 ounces (1 stick) unsalted butter, cut into small pieces
    • 3 garlic cloves, minced (1 tablespoon)
    • 1 tablespoon finely chopped fresh rosemary
    • 1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
    • 1/4 cup Worcestershire sauce
    • 11/2 teaspoons hot sauce, such as Tabasco
    • 1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
    • 1/2 teaspoon coarse salt
    • Freshly ground pepper
    • Baguette, for serving

    Directions

    1. Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.

    2. Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.

    Recipe Reviews

    • MarthaandMeBlogger
      12 Oct, 2010

      This was incredibly good. You can see my results here: http://marthaandme.wordpress.com/2009/08/12/shrimp-heaven/

    • grazianolinda
      6 Nov, 2009

      We served this as an appetizer with a "Southern" dinner. The lemon added a nice, different twist. Recommend.

    • Learner10
      23 Jul, 2009

      This is so simple and totally delicious!!

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