Faust Family Famous Recipes

Barbecued Shrimp
Diana Faust


Preparation time: 1 hour                                        
6 servings

Commentary:  Barbequed shrimp originated at Manale's Restaurant in New Orleans. Long lines
would form down Napoleon Avenue with customers waiting for the next table. Difficult for the
novice to master, eating barbequed shrimp is an experience.

3 pounds 21-25 count (jumbo) head-on shrimp
1 cup melted butter
1/2 cup olive oil
4 Tbsp. diced garlic
4 Tbsp. cracked black pepper
4 Tbsp. Worcestershire sauce
2 Tbsp. dried basil
1 Tbsp. dried thyme
1 Tbsp. Louisiana pepper sauce

It is important to realize that the head-on shrimp is best used when barbequeing. In Cajun country, it is a must to suck the heads of the butter-garlic flavored cooked shrimp.

Preheat oven to 375 degrees F. In a heavy-bottomed sauté pan, heat butter and olive oil over medium-high heat. Combine all remaining ingredients and blend well into butter mixture. Cook one to two minutes.

Place head-on shrimp in a large baking pan with a one-inch lip. Pour melted butter mixture on top of shrimp, coating as evenly as possible. Place shrimp on center rack of oven and cook three to five minutes or until shrimp are pink and curly. Turn shrimp one time, baste well and allow to cook three to five additional minutes. Remove from oven and serve in soup bowls with the seasoned butter mixture.

Hot French bread should accompany this dish.

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Published 20 June 1996 -   This page added 12 January 1999    -   Last updated 12/28/16 04:35 PM