Prep Time
10 Mins
Cook Time
30 Mins
Yield
Makes 6 servings

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.

How to Make It

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.

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.

Also appeared in: Southern Living, September, 2006

Ratings & Reviews

susankwc's Review

Sandra4547
August 01, 2012
I've made this recipe over and over and over again. It's positively our favorite way to eat shrimp. Occasionally, I'll serve over rice to make use of the extra sauce. Yummmm. Keep an eye on those shrimp, though - mine are always done long before the 25 minutes are up.

Sandra4547's Review

susankwc
July 25, 2011
One of the best shrimp recipes; fast and easy. When my family goes to the beach each year we buy fresh gulf shrimp and make this dish. Serve with green salad, french bread and ice cream for dessert. It is wonderful!