Louisiana style “barbecued” shrimp is really a misnomer because these shrimp are pan fried in a flavorful lemon, garlic, and hot pepper sauce. They originated at a New orleans restaurant called Pasacal’s Manale in 1954, and have gone on to become a cajun classic.
- rustic bread
- salt and pepper
- 1 pound medium to large shrimp, peeled, heads and tails on
- ¼ cup worcestershire sauce
- ½ cup fresh lemon juice
- 4 garlic cloves, peeled and minced
- 1½ teaspoon red pepper flakes
- 2 tablespoon rosemary leaves, minced
- 1 lemon thinly sliced
- 8 tablespoon unsalted butter, cut into small pieces
- ¼ cup hot sauce, or to taste
Heat a large (12 inches or more) cast-iron skillet over medium-high heat. Add butter, and cook until melted and foamy, but do not let it brown. Add the lemon slices in a single layer and cook them undisturbed until they begin to brown, about 4 minutes. Add the rosemary, red pepper flakes, garlic, lemon juice, Worcestershire and hot sauce, and bring it all to a simmer.
Season shrimp with salt and pepper; add them to the skillet. They should sizzle as they hit the pan. Cook, stirring and turning often until they are pink and firm to the touch, about 3 to 4 minutes. Season with more salt and pepper. Serve with crusty bread and additional hot sauce at the table.