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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.

Source: Martha Stewart Living, August 2009



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How would you rate this recipe?
  • lacarr6
    24 FEB, 2018
    I love Martha Stewart and I love BBQ Shrimp but I usually make them with the shells on and they are pretty delicious. This recipe had some cred because it referenced Pasquale's Manale and by BBQ Shrimp (while delicious) are not quite that good. Neither is this. Quick and Easy but way below par on the taste. My husband won't eat them and we both agreed never to make them this way again. Way to waste a pound of shrimp!
  • gumby22
    16 OCT, 2013
    amazing.... the buttery tangy taste..... and sooooooo easy!!!!!
  • Czechbroad63
    26 MAY, 2013
    This is a super recipe and so easy. Will make this one of regulars.
  • kantorplace
    8 JUL, 2012
    Awesome recipe!
  • 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!
  • MarthaandMeBlogger
    12 OCT, 2010
    This was incredibly good. You can see my results here:
  • MS11402627
    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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