Billy Tauzin, a former Louisiana congressman and author of "Cook and Tell," shares his recipe for barbecue shrimp, his Cajun specialty. This lunch or dinner recipe is easy to prepare, requiring only a handful of spices.

Martha Stewart Living, July/August 2000


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees. In a heavy-bottomed ovenproof saucepan, melt butter; add oil, stirring to combine. Add garlic, bay leaves, rosemary, basil, oregano, salt, cayenne pepper, paprika, black pepper, and lemon juice. Cook over medium heat, stirring constantly, until the sauce begins to boil. Reduce heat to low, and simmer, stirring frequently, 7 to 8 minutes. Remove from heat, and let stand at room temperature for at least 30 minutes.

  • Add shrimp, and stir to combine. Return to heat, and cook shrimp over medium heat until the shrimp turn pink, 6 to 8 minutes. Transfer saucepan to oven, and bake for 8 minutes. Remove from oven, and serve immediately with crusty baguette.

Cook's Notes

You can use any shrimp available to you, but it's preferable to use whole, fresh shrimp with their heads on for more flavor.


Reviews (1)

Rating: Unrated
I am trying to find a copy of Billy Tauzin's Cook and Tell. My mother says that we are related and she really wants a copy. We have been trying to find the cookbook for quite some time now. Please email me at if you know how I can find a copy. Yvette