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Don’t take out the grill, we ain’t going to bbq.  Why it’s called barbecued shrimp is a mystery. Maybe for commercial reasons. It does have a mouthwatering connotation.

First to appear at Pascal’s Manale Restaurant in New Orleans, Louisiana in 1954.  Ever since, the recipe has become a Southern staple.

Ample amounts of shrimp, butter, garlic and Worcestershire sauce are used.  The rich and delicious sauce that is developed makes it great for sopping with French baguette.


  • 4 ounces (1 stick) butter
  • 4 garlic cloves, minced (1 tablespoon)
  • 1 tablespoon finely chopped fresh rosemary
  • 1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
  • 1/4 cup Worcestershire sauce
  • 1 1/2 teaspoon hot sauce, such as Tabasco
  • 1 pound (about 30) medium to large shrimps, heads and tails on
  • 1/2 teaspoon coarse salt
  • Freshly ground black pepper


  1. Heat a 12-inch skillet (preferably cast iron) over medium-high heat.  Add butter, and cook until melted and foamy.
  2. Add garlic, rosemary, lemon juice and rinds.  Stir in Worcestershire and hot sauces, and bring to a simmer.
  3. Season shrimps with salt and pepper; add to skillet.  Cook until pink and firm to the touch, 3 to 4 minutes.
  4. Correct seasoning with salt & pepper.
  5. Serve with baguette.


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