Donna S.'s Note:
I got this recipe when we visited New Orleans nearly 10 years ago. We had this dish at a restaurant called Pascal's Manale. The next day I bought a cookbook there in New Orleans so I could recreate this recipe at home. Don't forget some good crusty French bread to sop up the barbecue juices!!! Good for dinner parties.
My Private Note
Units: US | Metric
- 5 lbs large shrimp, in shell, no heads and uncooked
- 1 1/2 cups butter
- 1/2 cup olive oil
- 2 bay leaves, crumbled
- 4 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 4 garlic cloves, finely minced
- 1 1/2 teaspoons parsley, dried
- 2 tablespoons paprika
- 2 teaspoons dried oregano
- 2 teaspoons cayenne pepper
- 2 teaspoons hot pepper sauce, Tabasco
- 2 teaspoons ground black pepper
- 1/2 cup chili sauce, prepared jar
- 2 lemons, thinly sliced
- 1Rinse and drain the shrimp.
- 2Layer shrimp in the bottom of a 9x13 baking dish.
- 3Combine all remaining ingredients in a saucepan. Simmer over low heat for 10 minutes or until butter is melted.
- 4Pour mixture over the shrimp and mix to coat shrimp.
- 5Cover and refrigerate for at least 2-3 hours, stirring occasionally. This step marinades the shrimp.
- 6Preheat oven to 300 degrees. Bake the shrimp for 30 minutes or until shrimp are pink.
- 7NOTE: This recipe is great for dinner parties since you complete all steps except baking until just before serving. Let's you enjoy your company.____For shell on shrimp I usually plan on 3/4 pound per person when serving shrimp as main entree.
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Nutritional Facts for Barbecue Shrimp - New Orleans Style
Serving Size: 1 (516 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1017.1
- Calories from Fat 647
- Total Fat 71.9 g
- Saturated Fat 33.3 g
- Cholesterol 699.5 mg
- Sodium 1093.2 mg
- Total Carbohydrate 14.8 g
- Dietary Fiber 3.7 g
- Sugars 1.2 g
- Protein 79.4 g