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.
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!
amazing.... the buttery tangy taste..... and sooooooo easy!!!!!
This is a super recipe and so easy. Will make this one of regulars.
Rating: 5 stars
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!