Big Easy Barbecue Shrimp
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.
Recipe by Southern Living July 2013
Gallery
Recipe Summary test
Ingredients
Directions
Chef's Notes
Bay leaves are an integral seasoning in Cajun and Creole cooking. However, when left whole, as in this recipe, they should not be eaten. For testing purposes only, we used A Taste Of Thai Garlic Chili Pepper Sauce, which is found on the international or Asian aisle of the supermarket.