A classic New Orleans dish, this is one of Louisiana’s favorite seafood preparations. Created in the mid-1950s at New Orleans restaurant, Pascal’s Manale, the dish was made in an attempt to replicate a dish a patron had eaten in Chicago. The resulting recipe was proclaimed better than the original dish. Barbecue shrimp is infused with Creole seasonings and is rich in flavor. It is not only delicious but also fast and easy to make.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 16 jumbo shrimp, unpeeled, heads on
- ½ cup Worcestershire sauce
- 2 Tbsp fresh lemon juice
- 2 tsp ground black pepper
- 2 tsp cracked black pepper
- 2 tsp Creole seasoning
- 1 tsp minced garlic
- 1½ cups (3 sticks) butter, cubed
Directions
- Cook shrimp, Worcestershire sauce, lemon juice, both black pepper, Creole seasoning, and garlic in a large skillet over medium high heat, until shrimp turn pink, about 1 minute on each side.
- Reduce heat to medium and gradually stir in butter cubes until all butter is melted.
- Remove skillet from heat, transfer shrimp to a bowl, and pour the sauce over the shrimp.
- Serve hot.
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