Big Easy Barbecue Shrimp

Southern Living
Created in 1954 at Pascal's Manale Italian restaurant in New Orleans, Barbecue Shrimp soon became a spiral-bound classic. The seasonings may vary, but it's always served with a crusty loaf of French bread for soaking up the buttery sauce. This recipe, from Elizabeth Ross of Dallas, first ran to rave reviews in our September 2006 issue.
Makes 6 servings


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3 pounds unpeeled large fresh shrimp
3/4 cup butter
1/4 cup Worcestershire sauce
1/4 cup ketchup
3 bay leaves
2 lemons, sliced
2 tablespoons Old Bay seasoning
1 tablespoon Italian seasoning
2 tablespoons Asian garlic-chili pepper sauce
2 teaspoons hot sauce
1 (16-oz.) French baguette, sliced


Prep: 10 Minutes
Cook: 30 Minutes

Preheat oven to 325°. Place shrimp in a shallow aluminum foil-lined broiler pan. Stir together butter and next 8 ingredients in a saucepan over low heat until butter melts; pour over shrimp. Bake 25 minutes, stirring and turning shrimp after 10 minutes. Serve with French bread.

Created date

August 2006