Louisiana Barbecue Shrimp
In the mid-1950’s, in a little known Italian restaurant in New Orleans called Pascal’s Manale, a patron asked the chef to replicate a dish he’d tried in Chicago. Apparently what the chef concocted, barbecued shrimp, was pretty darn good, as the dish which was added to the restaurant’s menu, has become part of culinary history, as has the humble little restaurant where it was created.
Ingredients
- 3 tbsp unsalted butter plus 12 tbsp. cut into 1⁄2" cubes and chilled
- 2 cloves garlic finely chopped
- 1/2 cup hot sauce crystal
- 1/4 cup Worcestershire sauce
- 2 tbsp lemon juice fresh
- 1 tbsp black pepper ground
- 1 1/2 oz shrimp head-on large shrimp, unpeeled
- 1 tbsp Kosher salt to taste
- 1 french bread for serving
Instructions
- Heat 3 tbsp. butter in a 12" skillet over medium-high heat. Add garlic; cook until soft, 1-2 minutes. Add hot sauce, Worcestershire, juice, Creole seasoning, and pepper.
- Bring to a simmer; cook until sauce is reduced by half, 5-7 minutes. Add shrimp; cook, flipping once, until cooked through, 3-4 minutes. Reduce heat to medium-low; stir in chilled butter to make a smooth sauce. Season with salt. Serve with French bread.
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