Recipe by CARML mama
Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. This version is served with French or Sourdough Bread for soaking up the rich sauce. Found this recipe in Martha Stewart Living, Aug 2009.... IT IS AMAZING and easily doubled. We served this in a shallow bowl so everyone could soak up a bit of the flavorful sauce!
Top Review by sportmore
Took a risk and made this for the first time for my mother's birthday for 18 people- it was a hit! Served the shrimp over white rice with scallions- yummy! Made the recipe multiplied by 5. Had grilled veggies, a salad and bread on the side.
- 4 ounces unsalted butter, cut into small pieces
- 3 garlic cloves, minced (1 tablespoon)
- 1 tablespoon finely chopped fresh rosemary
- 1⁄3 cup fresh lemon juice, rinds reserved and sliced (from 2 lemons)
- 1⁄4 cup Worcestershire sauce
- 1 1⁄2 teaspoons hot sauce, such as Tabasco
- 1 lb medium to large shrimp, unpeeled or peeled tails on
- 1⁄2 teaspoon coarse salt
- fresh ground pepper
Directions See How It's Made
- Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
- Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve in a shallow serving bowl with bread.