New Orlean’s Barbecue Shrimp

Main Course

Recipe courtesy of Chef Philipe LaMancusa, Kitchen Witch, New Orleans, LA

Serves 6

  • 6 sticks butter, melted
  • 4 pounds extra-large Gulf shrimp (U–15), head and shells on
  • 3 lemons
  • 1 head of garlic, peeled and bruised
  • 1 recipe Barbecue Seasoning Mixture(recipe follows)
  • hot French bread

Barbecue Seasoning Mixture:

  • 2 tablespoons sea salt
  • 1 1/2 tablespoons Spanish paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons coarsely ground fresh black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 3 teaspoons ground cardamom

New Orlean’s Barbecue Shrimp

New Orlean’s Barbecue Shrimp

Click image to enlarge




Preheat oven to 350°F. Pour butter into a large baking pan (10x16x2-inch). Using a vegetable peeler or sharp knife, remove lemon peel in long ribbons and juice the lemons. Add lemon peel, juice, and garlic to the butter. Stir, place in oven, and bake for 5 minutes. Add Barbecue Seasoning Mixture and bake 5 minutes more.

Raise oven temperature to 400°F. Add shrimp to butter mixture, toss to coat, and bake until shrimp are pink and firm to the touch, 8 to 10 minutes.

Serve with toasted French bread and plenty of napkins.

When preparing the barbecue mix, make sure you combine all ingredients in a small bowl and mix thoroughly.


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