On Valentine’s Day you want to make something that your Valentine loves, and my husband loves this Cajun Barbecue Shrimp. He first had it when he was on a business trip to New Orleans and ate at the famous restaurant Pascal Manales. They are known for a wonderful Barbecue Shrimp. I received a New Orleans cookbook once and in the cookbook was a recipe that was supposed to be the one from Pascal Manales. I have seen other versions of this recipe that also claim to be the authentic version from Pascal Manales but this recipe is “OUTSTANDING”!
It has become a tradition around our house to make these Cajun Barbecue Shrimp on special occasions. Another dish that my husband loves is Grand Marnier Souffle. The first time we had Grand Marnier Souffle was at a little restaurant overlooking the San Francisco Bay and it has also become a favorite over the years. (Look for the recipe for Grand Marnier Souffle coming in a few days) Both dishes are extra rich so I only make them for special occasions.
The authentic recipe for this dish is made with whole shrimp, heads and all. Sometimes I have a little trouble finding the shrimp with the heads on but I can request it from our local fish market with the heads still on. Most people would prefer it without the heads. I’m told that the heads release a special oil that makes the sauce extra special. So as you see below I used large fresh shrimp with no heads.
First make a sauce out of butter, oil, and cajun spices like crushed bay leaves, rosemary leaves, basil, oregano, cayenne, paprika, garlic and lemon. When you cook the shrimp in the sauce they will turn pink within a few minutes.
The best way to serve this beautiful and delicious Cajun Barbecue Shrimp dish is to serve it in a bowl with about 1/2 cup of the spicy sauce. One thing that is very important is to make sure to have some french bread or a baguette for dipping in the sauce. The sauce is to die for!
My husband always makes a Caesar salad from scratch with the anchovies and homemade croutons to go with the Cajun Barbecue Shrimp.
Shrimp in the shell cooked in a spicy butter sauce and served in bowls. Use your hands to peel the shrimp and have a French bread ready for dipping into the delicious sauce.
5 minPrep Time
45 minCook Time
50 minTotal Time
- 1 c. salted butter (2 sticks)
- 1 c. vegetable oil
- 2 tsp. finely minced garlic
- 4 whole bay leaves, crushed fine
- 2 tsp. crushed dried rosemary leaves
- 1/2 tsp. dried basil
- 1/2 tsp. oregano
- 1/2 tsp. salt
- 1/2 tsp. cayenne
- 1 Tbs. paprika
- 3/4 tsp. freshly ground black pepper
- 1 tsp. fresh lemon juice
- 2 lb. whole fresh shrimp in the shell
- In a heavy saute pan or saucepan melt the butter, then add the oil and mix well. add all the other ingredients except the shrimp and cook over medium heat, stirring constantly, until sauce begins to boil.
- Reduce the heat to low and simmer for 7 to 8 minutes, stirring frequently, then remove the pan from the heat and let it stand, uncovered, at room temperature for at least 30 minutes
- Add the shrimp to the sauce, mix thoroughly and put the pan back on the burner. Cook over medium heat for 6 to 8 minutes or just until the shrimp turn pink.
- Let sit in the sauce for 10-20 minutes and then return to heat until heated through.
- Serve equal portions of shrimp with 1/2 cup of the sauce ladled over each one. Serve with slices of French Baguette.