Spicy New Orleans Barbeque Shrimp Recipe for Mardi Gras

New Orleans has always held a very special place in my heart.  It’s easy to fall for its sultry, Southern charm.  I love to walk down the streets of the French Quarter and breathe in the old world atmosphere and feel the slightly decaying decadence ooze into my pores like soft mud from the banks of the Mississippi.

This Sunday, I’m making a dish that came from this center of grand culinary tradition.  The story goes that the recipe was brought back and adapted by folks that had eaten this at a restaurant in New Orleans many years ago.  It has been passed from sibling to sibling and now on to me.  If anyone knows exactly where the recipe originated, please let me know so that I can give credit where it’s due.

I first tasted this not long after I came back from my honeymoon in New Orleans.  It brought back all the wonderful memories of fiery Cajun dishes mixed with soulful Dixieland jazz and stirred with a gin fizz.  I’m making it this Sunday for family and friends as our indulgence in honor of Mardi Gras.

My special thanks to David, Gail and Maureen!

Update: A knowledgeable reader of my blog informed me that this dish originated at Pascal’s Manale located in the Garden District of New Orleans where they’ve been making barbeque shrimp since 1913.  Thanks so much for this information…I’ll have to add this to my “must visit” list for our next trip to New Orleans.

Make it special, make it Sunday!


Spicy New Orleans Barbecue Shrimp

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 15 - 20 minutes

Total Time: 40 minutes

Savory, spicy, shrimp that you can't quit eating...use crusty, French bread to sop up every last drop!


2 pounds fresh,jumbo shrimp, peeled and deveined
1/2 cup butter, melted
4 tablespoons Heinz Chili Sauce
3 tablespoons olive oil
2 tablespoons Worcestershire
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon Tabasco sauce
5 cloves fresh garlic, minced


Peel and devein the shrimp.
Add all of the other ingredients in a saucepan, stir and let simmer for 10 minutes.
Remove pan from heat and let cool.
Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp.
Cover and refrigerate for at least 4 hours, or preferably overnight.
Preheat oven to 400 degrees.
Bake shrimp for 15 - 20 minutes.
Serve immediately with crusty French bread, new potatoes and a crisp salad.





116 Responses to “Spicy New Orleans Barbeque Shrimp Recipe for Mardi Gras”

  1. 1

    Merrin Donahue — Sunday, February 19, 2012 @ 4:19 pm

    Yhe dish originated, and is still served, at Pascal’s Manale in the Garden District. They’ve been making BBQ shrimp since 1913.

    • Susie replied: — February 19th, 2012 @ 6:36 pm

      Thanks so much…I’ve updated my post to reflect your information! We’ve been enjoying this for so many years, it’s nice to finally know the source.

  2. 2

    Lindsey — Monday, February 20, 2012 @ 11:24 am

    I’m not really sure what you mean when you say Chili Sauce. The only bottle in my pantry that says Chili Sauce on the label is Sriracha, and I think that would be awfully hot to use a whole 1/4 cup in this dish. Are you referring to something different?


    • Susie replied: — February 20th, 2012 @ 11:44 am

      Thanks so much for your comment. The Chili Sauce that I used is Heinz Chili Sauce…it can be found in the store near the Tabasco sauce…(or at least that’s where it was in my store).

  3. 3

    Sandy — Tuesday, February 21, 2012 @ 11:53 am

    It looks really mouthwatering! I would prefer it instead of pancakes for this pancake day ;) Craving for a spicy dish…

    • Susie replied: — February 21st, 2012 @ 12:03 pm

      I agree, pancakes will have to wait! Thanks so much for your comment.

  4. 4

    LucyRed — Tuesday, February 21, 2012 @ 8:22 pm

    Heinz Chili Sauce is near / beside the ketchup in my grocery store

    • Susie replied: — February 22nd, 2012 @ 8:27 am

      Thanks for your comment…so glad that you found the Chili Sauce, perhaps I should say that it’s in the condiment aisle, near the ketchup…thanks!

  5. 5

    Carla — Wednesday, February 22, 2012 @ 1:07 am

    I made this for our Mardi Gras dinner tonight and we loved it! I did cut way back on the cayenne as my husband can’t eat things that are quite this spicy. It doesn’t say in the directions, do you bake it covered or uncovered?

    We will definitely have this again. And I’d like to try it using chicken tenders instead of shrimp as our daughter can’t eat shrimp.

    • Susie replied: — February 22nd, 2012 @ 8:31 am

      I’m so glad that you enjoyed this dish! I agree, that it would taste great with chicken tenders as well. When I prepare it, I bake it uncovered. Thanks for your comment!

  6. 6

    Jude — Wednesday, February 22, 2012 @ 1:23 pm

    I am English and I am not sure what Heinz Chili sauce is, or liquid smoke? I am going to see if I can find something online, but this looks delish!!

    • Susie replied: — February 22nd, 2012 @ 1:45 pm

      I’m sorry that I don’t know the British equivalent to Heinz Chili Sauce, but Heinz is a major US company (they also make catsup/ketchup) so the chances are good to find it online. Liquid Smoke is a product that imparts a bit of hickory smoked flavor…the one that I used is made be a company called Colgin. They make 2 versions… I used their “Natural Hickoy, Original Recipe”. I hope that this information helps, good luck!

  7. 7

    Sam @ My Carolina Kitchen — Friday, March 2, 2012 @ 4:39 pm

    Marti Gras shrimp never looked so good. No wonder you are nominated for one of the Best Food Photography blogs where I saw your name. Best of luck to you.

  8. 8

    Steve — Sunday, March 11, 2012 @ 9:26 pm

    This looks awesome. We used to have a place that served a version of this, and I’ve tried to recreate it without success. I’ll give this a go, with one switch: in lieu of the liquid smoke I’m going to add smoked butter made in my cold smoker.

    • Susie replied: — March 12th, 2012 @ 7:12 am

      Wow, I love the sound of that…I’m hoping to get a smoker soon and would love to try smoked butter! Thanks for your comment!

  9. 9

    Steve — Monday, March 12, 2012 @ 8:50 am

    If you have a grill of some sort (gas, electric or charcoal), you can add a cold smoke generator to it and eliminate the need for a smoker. This is where I got mine. The guy who makes them is up in Waukegan. To install it, you need to drill an 3/8th inch hole in the grill. I have mine hooked up to my Weber charcoal. The unit works pretty well, but you need to tend to it every 20 minutes or so, rapping the unit with a screwdriver and refilling it with wood.

    To smoke butter, the temperature outside needs to be cold as a refrigerator. Just start up the cold smoke generator and put your butter sticks in the chamber and smoke it for an hour or so. The smoke coming out of the generator is about 80 or 90 degrees, so if it is cold enough the butter doesn’t melt. With global warming, that ship may have sailed this year.

    The other thing I use my smoker for is cheese. Specifically, mozzarella. We can’t eat pizza without smoked cheese anymore, and neither should you. It also works great for smoking salmon.

    Here’s where you can get yours: http://www.smokedaddyinc.com/

    Bon appetit’

  10. 10

    Chantell gomez — Tuesday, March 13, 2012 @ 6:50 pm

    This would be great for a camp dinner. I will def try this,. Thanks

  11. 11

    Kristin Nicole — Monday, March 19, 2012 @ 9:34 am

    This looks amazing. I want to try this dish out, do you mind if I post it on my site? Of course I will give you credit with my opinion of the dish :)
    Love your site btw.
    kristin nicole

    • Susie replied: — March 20th, 2012 @ 10:03 am

      Thanks so much for asking! Yes, go ahead and post to your site and thanks for giving credit!

  12. 12

    Steve — Friday, March 23, 2012 @ 1:45 pm

    Made it last night with the smoked butter, but substituted ketchup for chili sauce and Lousiana hot sauce for Tabasco. I eyeballed all ingredients. Think I over did the cayenne, but the finished product was awesome! Thanks, Susie.

  13. 13

    Kasey — Thursday, March 29, 2012 @ 10:30 am

    What is the reasoning behind refridgerating over night? Could this be made without doing that? Just curious. :) Looks delicious!

    • Susie replied: — March 29th, 2012 @ 10:57 am

      Thanks for your comment. The longer the shrimp sits in the herbs and spices the deeper the taste will be because the flavor soaks into the meat. If you only have a few hours to marinate, no problem, you just won’t get as deep of a flavor.

  14. 14

    Cindy Stone — Saturday, May 19, 2012 @ 10:51 pm

    My husband and I went to New Orleans quite a few years back and had BBQ Shrimp at a restaurant on the Lake Pontchartrain. It was one of the best shrimp dishes we’ve every had. I have since been looking for a recipe that comes at least close to that dish and never could find one until now. Thank you so much for sharing.

  15. 15

    Elizabeth McNeel — Monday, June 4, 2012 @ 11:06 pm

    I made this for my family on Saturday we all loved it.

    • Susie replied: — June 11th, 2012 @ 9:17 pm

      I’m so very glad that you enjoyed it!

  16. 16

    Kimberley — Monday, June 11, 2012 @ 7:27 pm

    Made it as you listed. Unbelievably good! I love it when taste and ease come together. Thank you for sharing.

    • Susie replied: — June 11th, 2012 @ 9:16 pm

      I’m so glad that you enjoyed it…I know, we always do!

  17. 17

    Food » Blog Archive » BBQ Shrimp — Tuesday, June 26, 2012 @ 12:46 am

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  18. 18

    sara — Tuesday, June 26, 2012 @ 12:53 am

    This looks so good! I have really fond memories of barbeque shrimp from New Orleans, and I’m excited to recreate the dish at home!

  19. 19

    Betty — Thursday, June 28, 2012 @ 6:01 pm

    I was born in NOLA and have been making a similar recipe for years but I like to leave the shells on so the shrimp do not get tough.

  20. 20

    Jane — Monday, July 2, 2012 @ 2:38 am

    Living in South Africa, I had never tasted anything like this till last night…..it was amazing! Best thing is that it can be prepared well before the guests arrive, will certainly be making it again.

  21. 21

    Kim — Monday, July 2, 2012 @ 9:48 pm

    Awesome recipe, but these were bugging me-
    just trying to help…

    It’s easy to fall for ITS sultry…

    …French Quarter and BREATHE in the old world atmosphere…

    It has been PASSED from sibling to sibling…

    …so that I can give credit where it’s DUE…

    • Susie replied: — July 8th, 2012 @ 10:19 am

      Thanks so much for the edit…all stands corrected.

  22. 22

    Patricia — Thursday, July 5, 2012 @ 9:37 am

    Manale’s always left the shells on….messy to eat but wonderful. Have been to NOLA a few times lately but had forgotten about this restaurant. Thanks for jogging my memory. Will defintely go again when I go back.

    • Susie replied: — July 8th, 2012 @ 10:22 am

      Thanks for commenting…please leave the shells on if you’d like. As you said, “messy but wonderful”.

  23. 23

    Jill — Thursday, July 5, 2012 @ 7:37 pm

    This looks like a dish also made at a restaurant called Deanie’s, of which the original is in Bucktown. They opened another Deanie’s in the French Quarter fairly recently. The shrimp they use are huge. Hands down, it was the best meal I have ever eaten.

    • Susie replied: — July 8th, 2012 @ 10:24 am

      Thanks so much for sharing, I’ll have to put Deanie’s on my list as well.

  24. 24

    Amy — Monday, July 9, 2012 @ 8:22 pm

    This was quite tasty although a bit spicy by the end of all my bread dipping. There is a great one on Cooking Light that I like even more (although I double the sauce for aforementioned dipping) and has a ton less oil and butter, so a lot less guilt per dip!

    • Susie replied: — July 9th, 2012 @ 10:49 pm

      Yes, this is not bland diet food…that’s for sure! This is spicy and a bit decadent, just like New Orleans.

  25. 25

    Caitlin K — Thursday, July 12, 2012 @ 9:13 pm

    Made this tonight and OMG was it completely incredible. I am in love and will be making this dish often!!! Thank you for sharing.
    I hope you don’t mind I shared the link for this recipe/your blog on my own humble blog. Giving you and your blog full credit of course. =) This recipe is just too good not to share!!!

  26. 26

    Buddy Robbins — Monday, July 23, 2012 @ 6:19 pm

    I did make this shrimp and loved it. I did add some Gorgonzola cheese to it, and may I add that I think that it is wonderful that you comment on each comment.
    Thanks Susie

    • Susie replied: — July 23rd, 2012 @ 6:55 pm

      I’m so glad that you enjoyed the recipe. It’s always been a favorite at our house. Also glad that you appreciate the fact that I respond to comments. It takes time, but my readers are worth it!

  27. 27

    “Anyway, like I was sayin’, shrimp is the fruit of the sea” – Bubba Gump « Poore Amy — Tuesday, July 31, 2012 @ 8:01 am

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  28. 28

    Jill — Sunday, August 19, 2012 @ 9:18 pm

    Made this tonight after seeing it on Pinterest. It was FREAKING AWESOME!! Thank you so much for sharing it.

    • Susie replied: — August 19th, 2012 @ 9:34 pm

      Yes I totally agree…should have called it that!

  29. 29

    Ke;;e — Sunday, August 19, 2012 @ 9:30 pm

    This was absolutely the very best shrimp recipe I have ever made! Thank you so much for sharing. Another poster mentioned taking it camping. I’m thinking it will be on my menu for my Labor Day camping weekend.

    • Susie replied: — August 19th, 2012 @ 9:35 pm

      So glad that you liked the recipe…I’m so happy that you think that it’s the best ever!

  30. 30

    Pat Luce — Friday, September 7, 2012 @ 1:09 am

    This is the real deal. Been making it for years. Do leave shells on though. And cut up the lemon after juiced and throw it in the marinade. Do not substitute liquid smoke!! It makes the flavor authentic. Oh, and no cheese, please!

    • Susie replied: — September 9th, 2012 @ 9:07 pm

      Great suggestions! Thanks for taking the time to comment!

  31. 31

    Bill Davis — Saturday, September 15, 2012 @ 6:38 am

    We LOVE this dish (on rice or with French bread to sop up the sauce.)

    A Filipino friend in N’awlins gave us his recipe with TONS of black pepper. This one “sees red” with lots of cayenne. Can’t wait to try it…

  32. 32

    Tahera — Sunday, September 23, 2012 @ 12:57 pm

    Susie, do you flip the shrimp halfway through baking or does it cook evenly throughout without flipping?

  33. 33

    Tom Rector — Friday, October 5, 2012 @ 12:36 pm

    Pascal Manale’s is my absoulte FAVORITE place in New Orleans. I have been going there for their BBQ shrimp (and oysters!) and Bread Pudding for decades. Thank you for posting!

  34. 34

    Mary Palmer — Thursday, October 18, 2012 @ 12:55 pm

    I don,t really like a smoky taste . Is there anything I can use instead of liquid smoke?

  35. 35

    Kelly — Tuesday, October 23, 2012 @ 10:47 am

    Made this last night, it was awesome! We loved it!



  36. 36

    Leslie — Monday, November 12, 2012 @ 9:08 am

    Thank you so much for this recipe, which I found on Pinterest. Years ago I received a recipe very similar to this from a friend in New Orleans. It came from his mother’s copy of a cookbook from her Junior League or League of Women Voters. Lost the friend, lost the recipe and have been searching since. This one is very, very close.

  37. 37

    Monica — Thursday, November 15, 2012 @ 1:33 am

    I had dinner at Pascal Manale’s in New Orleans and
    was told I had to order the BBQ shrimp and I was not disappointed!
    So flavorful with spices & lots of butter. It was served in a bowl, so
    You could dip your bread in the delicious rich sauce. They serve their shrimp
    In the shell so you have to peel it but that wasn’t a problem…I really enjoyed it!
    Thanks for sharing this recipe!

  38. 38

    Frank — Monday, November 19, 2012 @ 10:43 pm

    Is this fresh cayene pepper or the powdered kind? If powered 1 1/2 t seems like a lot.

  39. 39

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  40. 40

    Kelly Wells {Adorned Well} — Monday, December 17, 2012 @ 9:15 pm

    Sounds delicious! Can’t wait to try this.

  41. 41

    Jessica — Sunday, December 23, 2012 @ 3:02 pm

    Just made this for our pre Christmas dinner. Was the best ever. I also added long neck clams it’s Devine.

  42. 42

    Omelzane — Tuesday, January 1, 2013 @ 12:46 am

    It looks very delicious

    And I would like to help me about some
    Items I didn’t know ( I’m Arabian )

    These items what they r ?

    cayenne pepper
    Liquid Smoke (hickory)
    Tabasco sauce

    I have to try it sooo soon

  43. 43

    Nancy — Tuesday, January 1, 2013 @ 6:03 pm

    I have had this exact recipe for probably 25 + years — and yes, Pascal Manale and mostly any restaurant in NOLA makes a version of this including Mr. B’s which makes a wonderful rendition. The difference in all of their recipes and this one is that this recipe includes the addition of chili sauce and liquid smoke.
    Freaked me out — I am fairly certain that this recipe came from Bon Appetit or Gourmet magazine back about 25+ years ago. We, too, have passed it on to all of our friends over the years and it’s in several elementary school cookbooks now, too!
    Love this recipe — but try Mr. B’s as well — just google it. It’s equally good – how can it not be with 3 sticks of butter — and a nice change to this recipe once in awhile.

  44. 44

    Nancy — Tuesday, January 1, 2013 @ 6:35 pm

    Looks like Susie no longer blogs Omelzane —

    Worcestershire is made from anchovies – it’s used in making Bloody Mary’s — it’s a little salty. In US, you can find it in the condiment section along with ketchup, mustard etc. This is also where you can find liquid smoke. If you cannot find either ingredient, google them and I am sure there is a place where you might buy them online.
    Tabasco is a spicy ingredient — you could probably use any plain hot sauce — Frank’s Hot Sauce is popular here in the US. As far as cayenne, it can be found in the spice section. It is powdered and hot. Again, google will be your best friend on this ingredient, too.
    Good luck.

  45. 45

    christi — Thursday, January 3, 2013 @ 6:29 pm

    Thank You! Ihave looking for this recipe for years and years. My mom used to make it, she jusr cooked the shrimp in the sauce on the top of the stove, I loved it.

  46. 46

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  47. 47

    Yvonne — Friday, January 11, 2013 @ 12:34 am

    Pascal Manale is forever – my aunt worked there n cousin gave me the recipe – yours looks delish….the heads should be left on for the flavor – wonderful.

  48. 48

    Teena Lurlene — Friday, January 11, 2013 @ 8:16 am

    Beautifully written, photographed, and Lord have Mercy…the star of the post…that recipe. I’m making it this weekend. Shared on my FB page and hope to have all my friends following your posts. Thank you…and the comments sounded good too. Smoked Butter? Who would have thunk it?

  49. 49

    Laura D — Sunday, January 13, 2013 @ 10:02 pm

    Just made this tonight for dinner and it was a hit! Everyone loved it. The sauce is divine.

  50. 50

    Juliana — Saturday, January 26, 2013 @ 2:04 am

    I plan on letting this marinate over night as suggested, but doesn’t the butter coagulate (harden) in the refrigerator?

    • Susie replied: — February 2nd, 2013 @ 5:38 pm

      Yes, it does, but not to worry, it will turn to liquid when baked.

  51. 51

    EatAndBe.ru — Saturday, February 2, 2013 @ 4:49 pm

    Fantastically beautiful! I’ll definitely try to do it. Thank you, Susie!

    • Susie replied: — February 2nd, 2013 @ 5:40 pm

      This is one of my personal favorites…everyone loves this recipe!

  52. 52

    Valli Walker — Monday, February 4, 2013 @ 1:08 pm

    I had found this on Pinterest a few months ago & have made it several times since. I am a shrimp lover but crabs will always be my families favorite. I made this & changed ALOT of minds! Thank you so much for posting this recipe.

  53. 53

    Rose — Monday, February 4, 2013 @ 4:13 pm

    I am to cheap to buy fresh shrimp and lazy to peal. Can I use frozen pink shrimp?

  54. 54

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  55. 55

    Tom — Thursday, February 7, 2013 @ 11:46 am

    Try this dish but add whole leaf thyme to it. I have had this dish both ways
    I think you will like this different variation.

  56. 56

    Ed — Thursday, February 7, 2013 @ 12:53 pm

    Liquid smoke? Really??

  57. 57

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  58. 58

    M Schexnayder — Sunday, February 17, 2013 @ 8:15 pm

    Wow. This was amazing! I doubled the sauce except for the butter. Added a finely chopped onion and sauted 10 min. Slit open my shrimp peels to devain but left the peels on. Then realized I had to marinate. I figured I’d just try it without marinating and wow. Simply the most delicious shrimp ever! Can’t wait to have time to actually marinate this…must be outstanding! Thanks for sharing.

  59. 59

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  60. 60

    Jessiekays — Tuesday, February 19, 2013 @ 5:09 am

    I made this – thanks so much it was delicious! Here is my version (especially for people in the UK – you can’t get some of those ingredients!)

  61. 61

    Omelzane — Friday, February 22, 2013 @ 11:37 pm

    Thank u Nancy for ur help (:

    And I will try to find them

    Or items instead of in Middle East

    Thanx again

  62. 62

    Rosieb — Saturday, March 23, 2013 @ 10:09 pm

    I like to use chicken this time , how long can i bake the dish ??? With Shrimp was very tasty !!!!!

    • Susie replied: — March 24th, 2013 @ 12:55 am

      It would depend on what type of chicken you are using, chicken tenders will cook fairly quickly, but chicken breasts will take much longer. I’d recommend the tenders and bake them for about 20 – 25 minutes till the juices run clear or 165 degree on a meat thermometer.

  63. 63

    Rosieb — Sunday, March 24, 2013 @ 2:57 pm

    Thank you!!! Delicious I use chicken breast and I cooked for 35 minutes on 300 degrees , thank you again “

  64. 64

    Denise — Saturday, March 30, 2013 @ 8:29 pm

    Love this! I don’t bake it I sauté till done in a large pan. I add more lemon and a couple shakes of chili peppers and use Tabasco and Cholula hot sauce and more oregano and garlic then the recipe calls for. I have made this last minute without marinating and it was still fab.!

  65. 65

    Ashlei — Friday, April 5, 2013 @ 12:44 pm

    I have one recommendation – for prep time it says 20 minutes but when I went to make this last night I didn’t have nearly enough time because it has an inactive prep time of 4 hours. I think you should add that to the top of the recipe so your readers know it going into the meal. Thanks.

  66. 66

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  67. 67

    Laura — Thursday, April 11, 2013 @ 12:27 am

    Just had this for dinner tonight and it was fantastic! Thanks for sharing the recipe – we’ll definitely be making this again and often

  68. 68

    melissa — Sunday, April 28, 2013 @ 12:21 pm

    Found you through pinterest. Thank you so much for sharing the recipe. This was spectacular!!! Will definitely become a regular in the rotation at our house. Thanks again!

    • Susie replied: — April 28th, 2013 @ 9:01 pm

      So glad that you enjoyed the recipe…it’s one of our faves as well!

  69. 69

    Joe Gonzales — Sunday, May 5, 2013 @ 5:31 pm

    Susie – have you ever served this over grits? I was going to take some of the sauce after the shrimp are done and let it cook down and thicken up – what do you think?

    • Susie replied: — May 5th, 2013 @ 9:48 pm

      Love grits…but there’s something about French bread with the shrimp…the dipping and of course, the crust! I’ve been known to dip bread into shrimp and grits…so maybe both!

  70. 70

    Mark Marshall — Saturday, May 11, 2013 @ 12:09 pm

    I love New Orleans and the food that comes with it. This is by far the best Barbeque Shrimp I’ve ever eaten. My sister always fixes Shrimp and Grits on Christmas Day for or family which is awesome. I will share this recipe with her and cook a large batch for the 4th of July along with Barbeque ribs and shoulders. Thank you for sharing this recipe, it’s gonna make lots of smiling faces on the 4th this year !!!

    • Susie replied: — May 11th, 2013 @ 3:09 pm

      Sounds like a great get together! Thanks for your comment!

  71. 71

    Margie — Saturday, June 15, 2013 @ 11:04 pm

    Many folks have enjoyed your recipe, but being from Louisiana and having lived in New Orleans, it’s not the traditional BBQ shrimp from here. I’ve never had one with chili sauce or liquid smoke. While Pascal’s Manale originated the dish, it’s no longer the best representation. I’d swear they changed that recipe or my palate changed because I had it many times over the years, but the last time it was oily and lacking in flavor. You can google the recipe from there. The BEST version in New Orleans is served at Mr. B’s Bistro. The recipe is on the website. Do try it sometime just to get a taste of the real version. The shrimp are always cooked head and shell on. If you don’t have head on shrimp, they’ll still be quite good, but it’s the fat from the shrimp head that gives the dish a good bit of extra flavor especially since it doesn’t cook very long. Leftovers are good over grits or a grit cake. Bon Appetit!

    • Susie replied: — June 16th, 2013 @ 10:58 am

      Thanks so much for your comment. When I first posted this recipe one of my readers said that this recipe was from Pascal’s Manale, so I passed on the information. The recipe from Mr. B’s looks good, I’ll have to try it sometime. Sadly, in our neck of the woods, it’s rare to find shrimp with the heads on.

  72. 72

    Margie — Sunday, June 16, 2013 @ 2:42 pm

    They’re fine without the heads. I make them without heads quite often. Not as strong of a shrimp taste and they cook faster without the head protection, but they’re still very good. I don’t always find them with the heads on.
    I made a version last night that I just made up along the way. I put some garlic in a dry medium hot pan and let it sort of roast just a few minutes. Then, I added some Dos Equis beer because that’s what I had on hand and I reduced that a bit and added a generous amount of Lea and Perrin’s and reduced that some with rosemary sprigs, some hot and spicy fresh oregano, thyme, generous amount of black pepper (another bbq shrimp staple) and some of Emeril’s seasoning. A good bit of that.

    I then added butter and swirled that around until melted. Used almost 3 sticks. I based the amount on flavor and how much sauce I needed for bread dipping. I let that cool a bit and then added the shrimp and I tossed them in the sauce well. Put the whole skillet into a 400 degree oven and baked for about 10-12 minutes. They were just right. They continue to cook a bit after they come out. I’m going to do this version again because it was very flavorful. You can vary some flavors. Some people do butter, black pepper and Lea and Perrin’s only and those are darn good, also.

    Nice site by the way!

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    Mark Maeshall — Wednesday, July 3, 2013 @ 10:12 pm

    I’m preparing the finale touches to your recipe for our 4th family get together. I hope I don’t offend you but I had to triple up on the on your original recipe I used 2/3 of the fresh parsley recommended and added 1/3 cup green onions diced about 1/4 inch long. I will let you know how many smiling faces I see tomorrow…. The sauce is smelling good, it’s gonna be hard to sleep tonight with that aroma floating around the house… LOL


    • Susie replied: — July 10th, 2013 @ 11:42 am

      I hope that you enjoyed them…the more sauce you make the more bread you can dip and that’s a great part of this recipe. Thanks for your comment.

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    Michelle — Wednesday, July 17, 2013 @ 6:16 pm

    Just want to say I absolutely love this recipe! I make it all the time and its pretty much my go to dish for shrimp. The smokiness is great and I love a good spicy dish. Besides, it gives me justification for eating 4 rolls.

    However, I have a question. When I made the sauce tonight, while simmering, it separated. As in all of the sudden the oils were just sitting on top of the rest of the stuff in the sauce. Have you had this happen before? Do you know what caused it? I mean I eyeball all of the ingredients and I usually use a bit less oil and butter than the recipe calls for, I’ve just never had this happen before.

    • Susie replied: — July 17th, 2013 @ 9:32 pm

      I have never had this happen to me…I would suggest rapidly whisking the ingredients to bind them together. Also, you said that you are eyeballing the ingredients, maybe this time you put a bit more of something. Did you change brands of any of the ingredients? That could be a factor as well.

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    Gloria — Thursday, July 18, 2013 @ 6:49 pm

    This was outrageously delicious, I can’t wait to make it again

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    D Clark — Tuesday, July 30, 2013 @ 12:36 am

    My husband is from New Orleans and loves anything that involves shrimp, crab, rice, and spices. I’m making this for dinner tomorrow, along with some home made French bread, using his grandmother’s recipe.
    Anyone have a decent recipe for bouillabaisse that isn’t long, complicated, and involving fish heads?

    • Susie replied: — July 30th, 2013 @ 7:58 am

      Sadly, I don’t have a recipe, perhaps someone will post one. Thanks for your comment.

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    Recipe: New Orleans BBQ Shrimp | baconavecbacon — Tuesday, August 20, 2013 @ 2:05 pm

    […] I first made this recipe (based on this from Return to Sunday Supper) I knew it’d be a keeper. Since then I’ve made it at least […]

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    Food Porn Friday….BBQ Shrimp (Nawlins-Style)! | Ermahgerd, Mershed Perderders! — Friday, September 6, 2013 @ 1:51 pm

    […] Spicy New Orleans Barbeque Shrimp from Return to Sunday Supper […]

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    31 Days of Meal Planning: January | Happily Wed Happily Fed — Thursday, January 2, 2014 @ 9:36 am

    […] Thursday, January 23 – Paula Deen’s beef stroganoff. Simple and hearty. Friday, January 24 – Spicy barbecue shrimp. Saturday, January 25 – Ranch crockpot pork chops with roasted potatoes. Sunday, January 26 – […]

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    Desiree — Wednesday, January 29, 2014 @ 1:59 am

    Your picture of the New Orleans BBQ Shrimp caught my attention. It is one of my favorite dishes and my mother has made it since before I was born. I am from New Orleans, by the way. The recipe did in fact originate at Pascal’s Manale of uptown New Orleans. The BUT is…. I would not make it one of my stops when I come back to NOLA. I believe the recipe has been kind of diluted and made bland through the years for the tourists’ sake. Unfortunately, dumbing this dish down like Pascal’s has done makes it just generic and very close to “butter or pepper shrimp”. I think your version sounds wonderful and similar to my mom’s and likely similar to the original Pascal’s recipe from 1913! Lots of Worcestershire, rosemary and garlic puree are key ingredients! And better with lots of all 3! :)

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    Desiree — Wednesday, January 29, 2014 @ 2:04 am

    P.S. – Margie was right with her comment….. true New Orleans BBQ Shrimp doesn’t have liquid smoke nor Heinz Chili Sauce in it. Not even lemon, really. But there are versions I have seen with lemon. But whatever you like, I’m sure!!! And she is also right on the money regarding making this with the shrimp heads on makes it WAY better!

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    Paula from New Zealand — Wednesday, February 5, 2014 @ 7:45 pm

    I have been staring at this recipe on Pinterest for a long time. so we made it and have just sat down with kids and will watch it soak for 4 hours. The smell in incredible. The suspense is killing me. thank you.

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    Cheers to the Weekend! | A Minted Life — Friday, February 28, 2014 @ 10:54 am

    […] Orleans has the best food — testing this barbecue shrimp recipe […]

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    Spicy New Orleans Barbeque Shrimp - Inspiration Kitchen — Thursday, April 24, 2014 @ 9:44 am

    […] initially found by Inspiration Kitchen on the blog Return To Sunday Supper, who attributes this original recipe to Pascal’s Manale located in the Garden District of New […]

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    Kaye — Friday, April 10, 2015 @ 7:26 pm

    I made this for dinner tonight. It was very easy to make! We enjoyed it. I didn’t know the history of the dish until after I ate it and went back to read you blog post. ; )

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    Nina S — Sunday, April 19, 2015 @ 7:28 pm

    This recipe was just too good for words (I’ll try anyway, lol)! I read other comments (sorry Margie, perhaps you should stick to your recipe). Shrimp was tender, spicy and we sopped up the juices with French bread as recommended. Also read a comment about sauce separating, well yes, while marinating in fridge butter did rise to the top, but baked up beautifully! Lovely, lovely recipe! Thank you! This will be a permanent and often used recipe!!

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    Jimmie — Sunday, September 6, 2015 @ 9:44 pm

    Great dish, I found this on pintrest made it last night it was so good my fiance twisted it again tonight. Just through em in the oven.thanks for this great meal idea.

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