Even though the name of this Shrimp dish is “Barbecue”, it isn’t cooked on a grill, or slathered with thick, tomato-based sauce from a jar. It is a classic New Orleans dish, made famous at Pascal’s Manale Restaurant, among others. The colors of the sauce evoke barbecue, but the flavor is nothing like you’ve ever tasted!
Succulent and spicy, you can serve this shrimp atop grits, or with crusty French bread to dip, which is traditional at Brennan’s and Pascal’s Manale. Since you peel the shrimp as you eat them, it’s a messy experience. But truly, that’s part of this meal, which you won’t soon forget!
Quick and easy, this recipe serves 4-6 hungry people.
Equipment needed: a large (12”) skillet, cast-iron or stainless both work.
Adapted from Finecooking.com
1. I used about 2.5 lb of 8-12/lb sized shrimp in my recipe. If you use smaller shrimp, say 21-25/lb, you’ll need to reduce the initial cook time for the shrimp to about 2-3 minutes, and the covered, off-heat time to about 8 minutes. Just be sure to check for doneness at the end of the cooking time.
Keywords: New Orleans BBQ Shrimp, Cajun Spicy Shrimp, Pascal Manale Barbecue Shrimp, NOLA Spicy Shrimp, Louisiana Barbecue Shrimp