Barbecue Shrimp

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This dish was supposedly invented in New Orleans at Pascal’s Manale. This particular recipe was given to us by our dear friend and neighbor, Anne Morvant. Anne always serves the BBQ shrimp with boiled red new potatoes and of course, crusty French bread to soak up the buttery spicy seafood broth.

Serves 8-10 people.


8–10 pounds shrimp, heads on
1 pound butter
1 pound margarine
6 ounces Worcestershire sauce
8 tablespoons black pepper
4 lemons, sliced
8 garlic cloves, sliced
Tabasco or Crystal hot sauce
2 teaspoons salt
White wine
Pinch of rosemary


Melt butter and margarine in saucepan. Add other ingredients. Pour sauce over shrimp. Stir well. Cook in 400 F oven for about 15–20 minutes, stirring a couple of times.

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