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Mr. Jim's Louisiana BBQ Shrimp

96

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.

  • Servings: 4

Source: Martha Stewart Living, August 2009

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
  • 1 1/2 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.

Reviews Add a comment

  • gumby22
    16 OCT, 2013
    amazing.... the buttery tangy taste..... and sooooooo easy!!!!!
    Reply
  • Czechbroad63
    26 MAY, 2013
    This is a super recipe and so easy. Will make this one of regulars.
    Reply
  • kantorplace
    8 JUL, 2012
    Awesome recipe!
    Reply
  • MS10401152
    7 JUN, 2012
    This is a lip-smacking recipe for shrimp that I've made a couple of times now. The worcestershire sauce and lemons make the recipe along with the butter. One of my favorite shrimp recipes to make!
    Reply
  • MarthaandMeBlogger
    12 OCT, 2010
    This was incredibly good. You can see my results here: http://marthaandme.wordpress.com/2009/08/12/shrimp-heaven/
    Reply
  • MS11402627
    6 NOV, 2009
    We served this as an appetizer with a "Southern" dinner. The lemon added a nice, different twist. Recommend.
    Reply
  • Learner10
    23 JUL, 2009
    This is so simple and totally delicious!!
    Reply