New Orleans Barbecued Shrimp

Barbecued shrimp is a New Orleans favorite. Pascal's Manale Restaurant in New Orleans is known for creating this delightful dish. The secret is that the recipe does not contain barbecue sauce!

French bread is a must for dipping in this tangy sauce.

New Orleans Barbequed Shrimp


  • 1½ sticks butter
  • 1 cup italian dressing
  • 4 cloves garlic, minced
  • 4 bay leaves, crushed
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 teaspoons dried rosemary leaves, crushed
  • 2½ pounds shrimp, headless
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • Juice from 1 small lemon

  • Directions
    In heavy pan, melt butter. Add italian dressing and mix well.

    Add all other ingredients, except shrimp.

    Cook over medium head, stirring constantly until sauce begins to boil.

    Reduce heat to low and simmer for 7 to 8 minutes, stirring frequently. Remove the pan from the heat and let stand uncovered for 30 minutes.

    Add shrimp to the sauce, mix thoroughly, put pan back on burner. Cook over medium heat for 6 to 8 minutes or (optionally) bake for 10 minutes.

    Serve equal portions of shrimp with sauce ladled over each serving.

    Serve with French bread for dipping.

    Serves 6

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