New Orleans Barbecue Shrimp

BY ZELLA PALMER / MAKES 20 SERVINGS

New Orleans Barbecue Shrimp are not actually barbecued or doused in barbecue sauce—
they’re simply sautéed in a generous amount of butter and spices. Apparently, long ago a
Chicago businessman raved about the “barbecue” shrimp he had eaten in New Orleans. But it
was more likely that he was referring to shrimp at Pascal’s Manale, which was and is famous
for its BBQ shrimp (though many restaurants in New Orleans prepare the same dish).

6 pounds jumbo shrimp (preferably Louisiana)

1 cup (2 sticks) butter
1 sprig fresh rosemary, chopped
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon Creole seasoning
1 teaspoon crab boil
2 lemons, cut into wedges
1/3 cup chopped fresh parsley
French bread, for serving

Preheat oven to 325°F.

Rinse any grit off the shrimp, leaving heads and tails on.

In a large cast-iron skillet, melt the butter over medium heat. Stir in the rosemary, brown sugar,
paprika, Creole seasoning, and crab boil.

Add the shrimp and cook it, basting constantly with the seasoned butter, just until it turns
completely pink, 3 to 5 minutes. Transfer to the oven for 8 minutes.

Remove the pan from the oven. Squeeze a little lemon over the cooked shrimp and garnish it
with the parsley. Serve immediately with french bread and the remaining lemon wedges.