Barbecue Shrimp - New Orleans Style

Lynn Dine


A recipe I found on This was a recipe that was made/originated at Manale's in New Orleans.
The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to add lots of herbs or garlic." Due to large amount of butter and pepper, this is not something you will eat often.

pinch tips: How to Peel & Devein Shrimp





5 Min


10 Min


Stove Top


3 lbs fresh gulf shrimp, 16-20 count to the pound (with heads on)
1 tablespoon fresh lemon juice
2 teaspoons worcestershire sauce
1⁄4 cup dry white wine
2 garlic cloves, chopped
1⁄4 cup black pepper (or as needed to cover all the shrimp in a light film of pepper)
1⁄4 teaspoon salt
1 1⁄2 cups butter, softened
2 teaspoons paprika
1 loaf french bread

Directions Step-By-Step

Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the pan to a light boil and cook, agitating the dish, until the shrimp turn pink.
Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. Trust me, it is almost impossible to use too much pepper in this dish. Continue to cook another couple of minutes, then sprinkle the paprika and salt over the pan.
Lower the heat to the minimum. Cut the butter into tablespoon-size pieces, and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Keep agitating the pan to make a creamy-looking, orange-hued sauce.
When all the butter is incorporated, serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American