Prep 30 mins
Cook 0 mins
Another of my top ten favorite recipes always requested by my frequent house guests. It apparently originated at Pascal's Manale Restaurant in New Orleans. There are many similar BBQ shrimp recipes, but this is how we make it at "The Hotel California". It's spicy hot & finger licking good!
- 1 cup butter (NO substitute)
- 1 cup olive oil (I use 1/2 of each) or 1 cup canola oil (I use 1/2 of each)
- 4 bay leaves
- 4 teaspoons dried fine herbs
- 8 crushed garlic cloves
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh ground pepper
- 2 lemons, juice of
- 2 teaspoons salt (I omit this)
- 1 (6 ounce) bottle louisiana hot sauce
- 2 lbs washed large raw shrimp, in shell
- Heat all ingredients except the shrimp in a large saucepan and simmer for about 10 minutes. Set aside for flavors to blend.
- When ready to cook, add the shrimp and bring the mixture to a boil. Lower heat and slowly simmer, stirring often for 10-15 minutes.
- Serve in flat bowls with with sauce, crusty French or sour dough bread for dipping, icy cold beer and lots of napkins! This is an "eat with your fingers experience". Suck the juice from the shrimp and then peel & eat (or eat the shells if you're so inclined.).
- It really doesn't get much better than this!
This is a good recipe and amazingly, not as hot as I expected. I also cut way back on the butter & the oil & I don't believe it lessened the quality of the recipe. Every last shrimp was devoured and the icy cold beer to sip along with it is highly recommended. Thanks for sharing.
Mmmmm. If you just can't get too much garlic or too much hot sauce give this recipe a try. I did cut way back on the butter, using almost all olive oil. Didn't miss it - the sauce was still rich and satisfying.