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.
serves 4
Ingredients
- 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
Directions
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.
So I have been sampling BBQ shrimp recipes lately and this was certainly a great tasting dish, but much more lemon flavor than I expected. I love that it is such a versatile dish to begin with and will make this again. Best using Frank’s hot sauce and Old Bay over red peppers.
They’ve been pairing them together in Genoa, with a little pasta and potatoes all in same dish. But I like your pasta free option. I looked at your NOT green bean casserole and thought, I could eat at least half myself and that would be dinner.
I love the ambiance in this photo. It’s like heaven.
And they lived happily ever after!
I love your idea of salting the greenbeans after blanching them, and then letting them hang out with the salt for awhile to absorb it.
What a wonderful gratinate and a positive romance for my palate! I’d like to have it for mi dinner right now 🙂
Cheers,
Gera
That looks amazing and full of flavors! The idea of combining green beans, basil and mozzarella is great!
You’re opening lines had me laughing this morning, Greg. Where did you get that casserole dish? Alexis saw it and wanted to know.
It was a gift, so I don’t know where. But the brand is Revol.
I have just started harvesting my green beans and I believe that there will be a place on my table for a graninate such as this.
That is certainly a new combo for me too but that does make sense and I love the idea!
Hi Greg, every time I read your blog, I learn something, this is amazing, thank you for sharing.
You know I never thought to put basil and green beans together. Come to think of it. They would definitely made a good match. It like a new version of the green bean casserole. I’d this any day.