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.