On my husband’s birthday, I wanted to make him something special so I made this Cajun Barbecue Shrimp that he loves so much. This would be good for Valentine’s Day also or any special occasion. 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.
This sounds fantastic. I have been craving shrimp for the past few weeks!
Sara, you won’t go wrong with this one. Thanks.
Ali @ Home & Plate says
Cajun BBQ shrimp is such a favorite of mine and there is a big difference with the New Orleans flavors that are so prominent. I will have to give this recipe a try VERY soon. Looks yummy.
Oh, you are another lover of Cajun BBQ Shrimp also. It is yummy! Thank you.
OMG These look succulent! Love the flavors too! Thanks for shainr 🙂
Yes Mahy, this dish is succulent because you use your hands to eat the shrimp!
Rebecca Hubbell says
This sounds like just the dish to warm up a winter weeknight!
Thanks Rebecca. It is very hearty even though it is just shrimp, butter and spices.
Sam | Ahead of Thyme says
This looks soooo good!! Thanks for the recipe I can’t wait to make it!
Hope you try it Sam. It is one of our favorites!
Peter Block says
I love the Cajun spices you developed.
Thanks Peter. Those spices are pretty typical for Cajun food.
Vacuum Mania says
I’m really weird. I take shrimp shells and dip ’em in egg wash then dredge in seasoned flour and deep fry. So crazy crunchy!I’m making this for dinner tonight!🍤🍤 thank you so much
Sounds a lot like me. I like shrimp tails when crunchy. In this recipe, you peel the shrimp and then eat it. Makes for a messy but delicious meal!
Apenny Vacuum says
Thank you so much for the amazing CAJUN BARBECUE SHRIMP! It is absolutely delicious and just became one of my new favorites!
I’m so glad you liked it. Definitely one of all time favorites!
Linda, it’s so tasty! Just made this shrimp! I Had to make a last minute dish for a party… this was so tasty!
So happy that you tried the recipe and liked it Nataly. It is one of our favorites!
Annette Bullard says
There is no recipe
Sorry, I changed servers for the website and some of the recipes disappeared. Ill be putting them back on soon, Thank you for your interest.