New Orleans Barbecued Shrimp Appetizer

"There are so many variations of this recipe. Supposedly, the Italian restaurant, Pascale Manalli's, in New Orleans, were the originators of "Barbecued Shrimp," which really have nothing to do with barbecue sauce, or a barbecue pit. Basically, it is unpeeled shrimp, with the heads still on, sauteed or baked in either a spicy butter herb sauce, or an olive oil based sauce. It's messy, so have lots of napkins, but one of the most delicious ways of preparing shrimp that there is. Here is my version of the recipe. Bon appetite! :)"
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Ready In:




  • Preheat oven to 375 degrees. Rinse and pat dry shrimp. Place in pie plate in single layer. Melt butter on medium heat. Add rosemary, oregano, thyme, garlic, cajun seasoning, cayenne pepper and beer. Simmer on low for about 7 minutes so that herbs and seasoning can flavor butter. Pour over shrimp. Bake in oven until shrimp turn pink. DO NOT OVERCOOK! Mix together lemon juice and worchestershire sauce and pour over shrimp. Garnish with chopped parsley. Serve in shallow soup plate with crusty french bread to sop up the sauce with.

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  1. kitty.rock
    Great little appy and fast. Rather than in the oven, I made on the stovetop. Based on other reviews, I used 1 teaspoon cajun seasoning (recipe#186029) and 1/4 teaspoon cayenne, plus the other herbs. Served with recipe#412960 ~ DH ended up piling the shrimp on top! Great flavor, though for us, it could use a bit of salt. Thanks for posting, we'll be having this simple dish often over the summer months. Made for Spring PAC 2010!
  2. JackieOhNo!
    I had very high hopes for this recipe, because I have enjoyed New Orleans/Cajun barbecued shrimp many times. However, I did find this recipe a little bland, which was surprising given all of the great ingredients. Perhaps a designated amount given for the Cajun seasoning and the cayenne pepper would make the difference. I would like to know what amount Irishcolleen uses. Also, believe it or not, this could really use some salt and pepper. It is a great idea, though, and just needs some fine-tuning. Made for PAC Fall 2009.


Hi! I'm of Irish heritage, with a little bit of American Indian, Spanish, and English in me. I was raised in the heart of Cajun Country, but have traveled extensively in the U.S. and abroad. I'm in the restaurant business and have worked in every aspect of it for the past 35 years. I'm also a Jazz vocalist. My passions in life are singing, gardening, and cooking. I'm in the process of writing a cookbook, as a legacy to my mother, who passed away in 1979, who was a fabulous cook, and who always wanted to write her own cookbook. I have one daughter, and a beautiful granddaughter, who is the love of my life. I can't wait to be able to teach her how to cook and cook with her! Thanks for your interest in me! God bless you and have a wonderful day!
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