Spicy, garlicky sauce cries out for dunkable bread
If there were a “truth in advertising” law for recipes, this one would get busted. Because New Orleans Barbecue Shrimp isn’t really barbecue at all. And shrimp don’t even play the leading role. Instead, it’s the sauce you’re after—a butter-heavy dunking mix that’s liberally spiced (and delightfully seasoned with garlic). You’ll want to mop up every last drop with crusty French bread.
Given the amount of butter in the sauce, this dish clearly is no diet food. But did you really expect it to be, with “New Orleans” in the name? That part, at least, is for real.
Recipe: New Orleans Barbecue Shrimp
Technically, the word “barbecue” refers to long, slow cooking over a smoky wood fire. So this dish clearly falls short. But who cares when the flavor is so outstanding?
Restaurant versions of this dish usually feature huge, head-on unshelled shrimp (sized about 9 to 11 to the pound). Restaurants typically bake the dish in a butter sauce in the oven, generally in large quantities. For home cooks, this approach is a bit impractical. Instead, it’s easier for us to make this dish on top of the stove—especially since it cooks quickly (and we’re not preparing enough to feed a restaurant full of people). And although those big head-on shrimp contribute lots of fat and flavor, most of us just don’t have access to shrimp that size. For us, it’s easier to use headless tail-on shrimp in the 21/25 size range (i.e., 21 to 25 shrimp per pound).
This dish originated at Pascal’s Manale Restaurant sometime in the 1950s (today you can find it at many other New Orleans restaurants as well). My recipe for New Orleans Barbecue Shrimp has changed quite a bit over the years as I have adopted and discarded ideas from various sources. The version I discuss here is heavily influenced by the original Pascal’s Manale rendition—which Mark DeFelice, the restaurant’s current chef, describes in this video.
Prep time for this dish is about 10 minutes, with cooking time of perhaps another 10 minutes or so.
You can serve New Orleans Barbecue Shrimp as either a first-course or a main dish. This recipe yields 4 to 6 first-course servings, or about 2 hearty main-dish servings.
- 2 tablespoons unsalted butter (for the first stage of cooking; you’ll be adding more later)
- 1 tablespoon olive oil
- 2 - 3 cloves garlic, finely minced (or to taste)
- 1 teaspoon hot sauce (like Tobacco or Crystal; after you make this dish once, you may decide you want to use more)
- 1 teaspoon freshly ground black pepper (or more to taste)
- 1 teaspoon Cajun or Creole seasoning (I use my own blend—you can find the recipe in my prior post on Chicken and Andouille Sausage Gumbo; or use a commercial blend)
- 1 teaspoon sweet paprika
- 1 teaspoon fresh rosemary, minced (optional, but tasty)
- 1 tablespoon Worcestershire sauce
- ¾ cup white wine or dry vermouth
- 1 pound white shrimp, size 21/25, shelled and deveined but with the tail unshelled (thaw in the refrigerator overnight if frozen; see Notes)
- salt to taste
- 1 additional stick unsalted butter, chilled and cut into 8 tablespoon-sized pieces
- minced parsley or scallions for garnish
- French or Italian-style bread (for this dish, I like a somewhat softer crust, so I often use an Italian-style bread)
- Assemble all the ingredients and do the prep work: Mince the garlic and rosemary, measure out the spices and other ingredients, have the shrimp at the ready, cut the stick of butter into chunks, wash and mince the parsley or scallion garnish.
- Heat a 12-inch frying pan on a medium-hot stovetop. Once heated, add 2 tablespoons of butter and 1 tablespoon of olive oil. When these ingredients are hot (they’ll bubble and sizzle), add the garlic and cook for 2 minutes.
- Add the hot sauce, ground pepper, Cajun/Creole seasoning, paprika, rosemary (if using), Worcestershire sauce, and white wine or dry vermouth. Stir to incorporate all ingredients, then simmer for 3 or 4 minutes.
- Add the shrimp. Simmer the shrimp until they’re cooked through (about 4 minutes), flipping them once or twice during the process.
- Reduce the heat to low, taste the sauce, and add salt to taste. Quickly stir in the stick of butter a tablespoon at a time, forming an emulsion.
- Divide the cooked shrimp among deep serving bowls (such as soup dishes), then pour the sauce over them. Garnish with parsley or scallions, and serve with hearty bread. And lots of napkins.
- In many parts of the country, “fresh” shrimp actually arrive at the market in a frozen state. So I usually just skip the “fresh” ones and buy frozen. Shrimp often are higher quality anyway if they’re IQF (individually quick frozen). IQF shrimp are “blast frozen” soon after they’ve been harvested, so most of their flavor remains intact. For this dish, I suggest buying frozen, deveined shrimp that have been shelled (except for the tail portion).
- I thaw frozen shrimp overnight in the refrigerator. For this dish, you can add them to the frying pan (Step 4) while the shrimp are still frozen, but they'll take about twice as long to cook.
- If you’re using fresh shrimp, you’ll probably want to devein them (the dark line that runs along the top of each shrimp is its intestinal tract, or “vein”). If you’re buying fresh shrimp, I assume you know how to deal with them, but here’s a brief recap of the procedure (I always buy fresh shrimp in the shell, with the heads attached): First, pull off the head and legs. Then, starting at the end where the head was, pull off the outer shell (I usually leave the bit at the tail end attached). To devein, I use a small knife and cut a slit down the shrimp’s back, maybe ¼ inch deep. Then I use the knife to remove the vein.
- If at all possible, buy shrimp that were harvested from the Gulf of Mexico. They have the best flavor, IMO.
- Most people will find this dish a little spicy (but not too much so). You can adjust the spicing to your preference.
- Rumor says this dish originally was made with margarine rather than butter. Forget that—use butter.
- Speaking of butter, this dish uses a lot. You can cut the amount you use in Step 5 in half (4 tablespoons instead of 8), but you’ll lose some flavor. (And you'll need to reduce the amount of seasoning a bit so you don't get the sauce too spicy.)
- If you’re ever in New Orleans, do try this dish at Pascal’s Manale restaurant. It’s worth the visit. The restaurant was founded in 1913 by Frank Manale and was staffed mostly by members of the Manale family, including Frank’s nephew, Pascal Radosta. When Frank Manale died in 1937, Pascal took over sole management. Later on, Pascal decided to add his name to the establishment, but kept the Manale part to honor his uncle—hence the name Pascal’s Manale. Pascal died in 1958, but the restaurant is still in family hands. Currently, it’s run by Virginia DeFelice, Pascal’s youngest daughter.
“Wow,” said Mrs. Kitchen Riffs. “This sauce can’t be beat.”
“It’s wonderful,” I agreed, dunking a hunk of bread. “And very rich.”
“Yeah, when I first saw the recipe, I thought maybe there was a typo,” said Mrs K R.
“Why, because there was no barbecue in the dish?” I asked.
“No, because it called for 10 tablespoons of butter,” said Mrs K R. “Also known as 1¼ sticks. For a mere pound of shrimp.”
“So, were you planning to correct me, Madame Editor?”
“Nah,” she said. “You know what the tabloids say. Some stories are just too good to check.”
You may also enjoy reading about:
Chicken and Andouille Sausage Gumbo
Red Beans and Rice
Scallops on Artichoke Scoops
Fennel Soup with Shrimp and Beans
Or check out the index for more recipes
Please don't take this the wrong way ... but I would LOVE to shove my face in a bowl of this right now!
Seriously, this screams perfection ... the flavors, the colors ... beautiful recipe!
A wonderful dish! So fragrant. Great flavors.
Hi Kimberly, these are really hard to resist, aren't they? Such a delish dish! Thanks for the comment.
Hi Rosa, this really does have fabulous flavor, and is really, really fragrant! Too rich to have too often, but such a nice treat. Thanks for the comment.
Yum! I love cajun flavored shrimps. It is about lunch time here and looking at your shrimp dish makes me so hungry. I wish I can dig in right now!
Ok, so I'm drooling, my mouth is watering! This looks like amazing! I can see all the good stuff is in the sauce. Looks like a spicy jazzed up version of shrimp scampi! I'd much rather eat this one. Great recipe, John!
This is fantastic! I have been avoiding bread but I would have to make an exception b/c you need something to sop up that yummy sauce!
You know I love bbq shrimp. Can't wait to try your version! Of course this is AFTER I lose ten pounds!
Just added 'shrimps' to my grocery list. I want to make this STAT! Thanks for sharing.
This is very tempting!!! And I have to keep the temptation away during the lent period :) Will definitely try this after lent. Looks terrific!!!
I can't recall the last time any of us had shrimp thou we love it. This recipe sounds terrific and full of flavor.
This sounds amazing, John. I just ate lunch and I still want this right now. I agree with your take on margarine: um, no. To me, this points up New Orleans cooks' predilection for cooking with processed ingredients, garlic powder and onion powder being chief among them.
Wow - this is just beyond mouthwatering! I love shrimp - slurping up that sauce is gonna be a divine experience!
Thanks for the info on fresh vs frozen shrimp, I need to switch to getting frozen shrimp from now on.
Hi Holly, sorry about that hunger thing. ;-) These really are worth a second lunch, though! Thanks for the comment.
Hi Nazneen, these are a lot like shrimp scampi! I hadn't thought of that, but now that you mention it, the two dishes share a lot. But I'm with you -- I'd rather have this! Thanks for the comment.
Hi Alyssa, this would be a tough dish to eat without bread, IMO. The shrimp are good, but the sauce is ambrosia! Thanks for the comment.
Hi Abbe, I do indeed know of your love for BBQ shrimp! Actually, most recipes for this dish are pretty similar, at least in the end result. And this isn't a dish you can eat while you're trying to lose weight! Thanks for the comment.
Hi Barb, enjoy. ;-) Nice thing about this dish is the flavor is so good, and the effort (and time) required is so little. Perfect! Thanks for the comment.
Hi Shibi, gee, I thought fish was Lent food? ;-) Maybe not all that fat, though. ;-) Definitely worth trying. Thanks for the comment.
Hi VIcki, tons of flavor in this. Butter, too. ;-) Worth it, though. Thanks for the comment.
Hi Terry, I'll use garlic and onion powder in a couple of things (homemade Chex mix, primarily), but it's one of those convenience things that tends to subtract rather than add flavor. This is so worth making -- I think you'll love it. Thanks for the comment.
Hi Shashi, unless one lives on the Gulf coast, "fresh" shrimp are so often inferior to frozen, IMO (and I used to live on the Gulf coast and would buy shrimp fresh off the boat, so I do know the difference). Thanks for the comment.
Shrimps , I love shrimps just love to try out your recipe.
I wish I could receive this mouthwatering dish by mail!
Stovetop simple dish and I am in! I dont have much kitchen in this little apartment. I love the sauce, and potential of bread soaking it all it :)
I love this version because I am not sure if I would like to see the head of shrimp. :)
What a scrumptious dish inspired by New Orleans! It looks absolutely divine, John. But of course, the bread for mopping up the sauce is the best part!
Now YOU speak my (cape cod) language!
We always have bread with our lobster, our shrimp and our scallops because of the sauces and juices.
So you get 5 stars on your chart for the bread mention! lol
Hi John , this dish , I will vouch for it , delicious . When we go to N.O. about twice a year,have to stop at Pascal's for this dish and thanks to you I can now make it at home . I also agree with you about the fresh vs frozen shrimp , I always buy frozen the taste and end results are better . I know Will be on the thread-mill for the next week , but got to have this dish . Thanks so much for sharing :)
Totally and utterly yummy! Not to mention, an interesting introduction! Thanks John.
I've had this as a first course and loved it so much I went back to the same restaurant the following night to have it as a main. AND I'm not much of a seafood eater. :) The sauce sounds exactly like I remember it.
OH MY! This dish does want me to quit being a vegetarian. No, No! I am not blaming you - just the dish you made :))
Great insight into the origins of this dish and you are spot on about frozen Shrimp. Since I live in land locked state, I learned this the hard way.
As much as I LOVE shrimp and I do John, I'm a dunker from way back when and this may just be one of those instances where the dunking is better or equal to the shrimp, lol...I love that you added the flavor of history to this post, John. It sure does make it taste even better (if that's possible:) Thank you so much for sharing...
Hi Candy, this is a good one -- you'll love it. Thanks for the comment.
Hi Denise, I'd love it if we can all mail fun dishes to each other! ;-) Thanks for the comment.
Hi Ilke, the whole shrimp is kinda interesting, but I prefer this version, too. And it's a great dish when you limited cooking facilities. Thanks for the comment.
Hi Georgia, the bread (and sauce!) really are the best part. ;-) Thanks for the comment.
Hi Dawn, you really can't eat this dish without the bread. Oh, you can, I suppose, but why would you want to? Glad to get the 5 stars! ;-) Thanks for the comment.
Hi Nee, isn't Pascal's great? I've been there several times, and always get this dish. And after doing this post, Mrs K R and I are longing to visit New Orleans again, so probably will have a chance to have it again! Thanks for the comment.
Hi Lizzy, isn't this terrific? Really an outstanding dish. IMO, of course. ;-) Thanks for the comment.
Hi Maureen, the sauce is just outstanding. The shrimp are good, too, but the sauce is dynamite. Thanks for the comment.
Hi Ansh, sorry for the temptation. ;-) And frozen is often so much better than something that's a week old but is called "fresh." Thanks for the comment.
Hi Louise, the shrimp are really good, but the sauce is so much better, the shrimp are almost forgotten! And since you're a dunker, this dish is perfect for you! Thanks for the comment.
This hits me right in my childhood. I have a version of this I could make while sleep walking! By the way, you'd be surprised what other treats we Southerners called BBQ that never touched flame nor grate. The general connecting theme to BBQ treats may be the spice factor. GREG
Hi Greg, BBQ & spice makes sense to me. And you might be sleepwalking when you make your version of this, but the great taste would jolt you awake, I'm sure. ;-) Thanks for the comment.
Oh, my. Spicy and buttery? I'm sold!
I have made a recipe that it very similar to this. I love this dish it is one favorite ways to eat shrimp.
Hi Liz, spicy and buttery is a pretty good combo, isn't it? At least it works for me! Thanks for the comment.
Hi Dawn, isn't this a great way to prepare shrimp? I love the rich flavor! Thanks for the comment.
Oh how I can smell the spicy goodness rising from these bowls!!! New Orleans style BBQ shrimp is one of those dishes that take you to heaven on the first bite. I do have to admit that I have never made it at home because I was afraid that I would be disappointed if it wasn't as good as the one I used to get at Deanie's in New Orleans. It was so finger-licking good! Your bowl with all of the gravy and the pieces of bread looks just like Deanie's! I've got to try your recipe! Thanks John!
Hi MJ, this is a pretty easy dish to make, although nailing the exact flavor profile that you crave might be a bit more difficult. I like the one in this recipe, but I've made a good half dozen or more different recipes throughout the years. This is also good if you really add a lot of black pepper, and cut back on some of the other hot stuff (the Creole seasoning and Tabasco) so the overall flavor isn't too hot. It'd be fun to try a New Mexico version of this, I'd think, using some of the chiles you know so well! ;-) Thanks for the comment.
Looks just too good to resist! Will be trying this one. Yum!
Hi Padaek, resistance really is futile for this one. ;-) Thanks for the comment.
I have a shrimp lover in my family, and this looks so full of flavor and bread to dunk. Very tempting John.
I love barbecued shrimp and this looks like a five star recipe. I could sit down with the whole pound and a loaf of crusty bread and be a very happy girl.
Hi Madonna, this dish will please any shrimp lover! Not to mention butter lover .;-) Thanks for the comment.
Hi Karen, isn't this such incredibly good stuff? Bread never tasted better! ;-) Thanks for the comment.
All these spices must have given these shrimps quite a kick ;) I can already imagine how good all those spices would taste if I used them as a marinade in boneless chicken or small chunks of beef.....mmmmmmmmm!
Swoon! I love that it's all about the sauce. My mouth is watering so much right now, John.:)
Oh gosh...with all that butter, this MUST be amazing!! I'm in :)
Bring on the butter! I love the look of this dish and the meal must have so much flavour with all the beautiful spices. This looks like perfect comfort food. My husband grew up in Chile where at every meal, bread is on the table. They would eat food like this with lots of sauce and mop it up with the bread! xx
Barbecued shrimp looks ridiculously good, it is full of lovely flavour and I bet has that awesome smokiness to it :D
Choc Chip Uru
Great recipe! i've only had New Orleans bbq shrimp a few times, but you're right: it's outstanding and sinful and totally delicious. Looks fabulous.
Hi cakewhiz, the spicing is great! And you could turn the sauce into a great marinade -- super idea! Thanks for the comment.
Hi Nancy, it's fun getting sauced with this dish! ;-) Thanks for the comment.
Hi Ashlely, the butter is over-the-top, but the flavor is so, so worth it. ;-) Thanks for the comment.
Hi Charlie, saucy meals like this are fun, aren't they? ;-) Carl would love this! Thanks for the comment.
HI Uru, this is totally good stuff -- nice and spicy! Thanks for the comment.
Hi Shannon, sinful is exactly the word for this dish! Fabulous works too. ;-) Thanks for the comment.
Love the sound of this!
Hi Caroline, isn't this nice? A bit messy, but so worth it. ;-) Thanks for the comment.
Me encanta se ve muy delicioso , super,abrazos
Well, I couldn't ask for anything more. You got the delicious sauce to dunk the bread in and at the same time you got the shrimp to bite on. This is a fabulous dish John. Thanks.
I wish I could have seen your recipe two days before :) anyway not too late. I love buttery recipes and I love butter - I know I will die from a heart attack one day. Great recipe.
Hi Rosita, it really is a delish dish! Thanks for the comment.
Hi Ray, isn't this nice? The sauce is so good! And the shrimp are really worth having, too. ;-) Thanks for the comment.
Hi Amira, butter is pretty hard to resist, isn't it? Particularly in this recipe! Thanks for the comment.
What timing! My husband has been craving Louisiana food for his birthday. Just might have to surprise him with this dish!
Hi Carolyn, it's be your husband's favorite birthday, ever. ;-) Thanks for the comment.
Oh my, but this sounds fab - and I have just been catching up on "True Detective" Perfect timing!
Today, I bought some large uncooked King Prawns (shrimp) at the Adelaide Central Market- really fine specimens- they would go well with this dish. Unfortunately in San Diego, I could only find small shrimp.
This looks so good!
I will have to pin this recipe because it looks so deliciously buttery and good! Otherwise a trip to New Orleans would be on the cards.
Hi Julie, this is a fantastic recipe! So lush and flavorful. And cheaper than a trip to New Orleans! Thanks for the comment.
Hi Adri, timing is always important, isn't it? ;-) This is such a good dish, although one I dare not eat too often! Thanks for the comment.
Hi Fran, in the US the really large shrimp aren't a staple at most fish mongers, alas, although most of them can order them for you. The King Prawns sound ideal for this! Thanks for the comment.
This looks amazing. and sometimes it's important to splurge. They say it helps the metabolism!!
Thank you, thank you, thank you for this recipe. I tried this years ago after my return from NO and the recipe I found just didn't measure up to what I had in a restaurant. I must have lost interest and not looked any further. I'll be making this very soon!
Hi Chris, after this dish, I think our metabolism must be working at top speed! ;-) Thanks for the comment.
Hi Lea Ann, this is one of those recipes that you'll probably want to play with to get exactly the seasoning that you like -- it's an easy recipe to adapt in that way. Although I think it's pretty good as is! Thanks for the comment.
That looks absolutely amazing, will have to try it some day.
Hi Nat, this really is good stuff! Truly worth trying. Thanks for the comment.
I am licking my chops. This sauce sounds amazing. Julia Childs would be proud that you are using lots of butter as that makes this dish. Lots of spice so that is a big plus as my boys like it spicy. Thanks for introducing us to this great little dish and it sounds pretty easy to prepare so love that so much. (Question: I have problems with frozen shrimp here in Asia. I am not kidding you but they excrete a blue dye when they are unthawing. Have you ever had this problem? )
All that butter can't be wrong! A delicious combination.
Hi Bam, blue dye? Weird -- I'd stay away from that. In my market I see a lot of Thai shrimp, and I've used it (frozen), but no blue dye. Not a lot of flavor either alas. Maybe some Vietnamese shrimp too, but that's pretty much it for Asian shrimp (at least what I've noticed; and no blue dye). Anyway, your boys would love this, and it'd fill them up (particularly with the bread). Though from what you've said, I'd look for fresh shrimp! Thanks for the comment.
Hi Beth, is butter ever wrong? Really? ;-) Thanks for the comment.
Another great Cajun dish! I love that it's so quick and easy and those flavors! I don't can what you call it, I call it delicious!
Nice dish, this is one I need to try. I'm with you on the butter v. margarine.. it's butter any day for me
Hi BIll, I call it delicious, too! One of those dishes that once you taste it, the flavor will always be with you. Thanks for the comment.
Hi Dahn, as I recall, back in the 50s margarine was really popular, then fell out of favor in the 60s ad 70s. Still, I can't imagine why I'd want to use the stuff -- it really didn't taste all that good. Thanks for the comment.
I am drooling over here, what a super delicious dish! :-) I am going to try your reciepe!
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Hi Michael, this is so good! Definitely worth a try. Thanks for the comment.
Oh my! I would be needing a lot of bread with this recipe. Thanks for sharing.
Hi Peachy, this recipe is definitely a great excuse to eat bread! Thanks for the comment.
Oh wow!! How did you know I have shrimps waiting in my fridge just waiting for this recipe? I can't wait to try it. I am going to try putting the seasoning together as well and let you know how it turned out. I am practically salivating.
Hi Minnie, shrimp in the fridge? You're so in luck! You'll love this. And the seasoning is definitely worth making. Do let me know how yours turns out. Thanks for the comment.
Gosh, John. You won't hear me say this often but I'd give up a couple of shrimp just for a little more of that sauce and an extra piece of bread. This really does sound luscious. Like lobster, shrimp does very well in a butter sauce, so, this has got to be a fantastic dish. i just wish I hadn't made the pasta with shrimp dinner last Wednesday. This would have been so much better. I"ll definitgely be maining this one soon. Thanks for sharing another of your great recipes, John.
Hi John, it's pretty hard to beat shrimp and pasta, although this dish may do it -- the sauce, at any rate. It's wonderful! Worth trying at some point -- I think you'd like it. Thanks for the comment.
John, I love how informative your posts are and this dish is just a winner!
I can smell and taste it from here! Wishing this magically appears on our dinner table tonight! ;)
Are you kidding me? I just got back from NOLA. Although I did not sample a dish like these, I ate lots of oysters! Since I've been back, I am yearning for NOLA's taste! Thanks for posting this!
Hi Gintare, isn't this a great dish? A winner, indeed! Thanks for the comment.
Hi Pamela, I wish this would magically appear on my dinner table, too! ;-) Thanks for the comment.
Hi Debra, I love oysters! I hope you had some for me. ;-) Thanks for the comment.
that sauce looks so appetizing! give me some crusty bread and i will suck it all up!
Hi Sarah & Arkadi, isn't this great looking stuff? The sauce is to die for! Thanks for the comment.
I would love to try this dish John and I hope my husband will like it. He is so difficult with prawns/shrimps dishes from other countries... Will check out your creole spice blend too, not sure if I had missed it. Hope you and your wife had a lovely weekend!
Hi Helene, if your husband wouldn't like the Creole spice blend, it's be pretty easy to substitute with whatever masala you think would be appropriate. This would be, I'd think, an extremely easy recipe to adapt to his tastes. Thanks for the comment.
I love shrimp, but I don't cook nearly enough with it. This looks SO good!
I can see all the flavour on those shrimps, a good crusty bread is a must to get all of those yummy sauce
Whoa, does that ever look good. That gravy definitely looks worthy of breaking a diet for - a special dish that's for sure.
Hi Cathleen, aren't shrimp great? And this is a particularly nice dish! Thanks for the comment.
Hi Raymund, the shrimp are really good, but it's the sauce that's truly outstanding. So load up on bread when you make this! Thanks for the comment.
Hi Mireya, isn't this nice? And as you say, worth breaking a diet for. ;-) Thanks for the comment.
I can DEFINITELY indulge myself with this dish. And when I do, I don't care how much butter is in it, as long as it tastes good! When we learn about food, history, names, etc it gets very interesting. If I had more time, I'd love to read and learn about food history in many cultures. You always write in details and it's always fun to learn. Maybe there are other dishes called BBQ but it's not really BBQ (like reg bbq). This looks so good! Extra bread is necessary too!
MMMMMMM...... so buttery and spicy. These look super delicious... I love me some shrimps.
Spicy, garlicky sauce cries out for dunkable bread makes me droll.. Wanted to taste it.
Hi Nami, I'm with you on not caring about how much butter is in a dish when I'm indulging! Interesting thought about BBQ and names. BBQ beans aren't really barbecued (although usually do contain plenty of BBQ sauce). It'd be fun to look into that subject someday! Thanks for the comment.
Hi Amy, these really are delish shrimp! And the sauce is even better. ;-) Thanks for the comment.
Hi Macky, I droll over this dish too! ;-) Thanks for the comment.
Need to get those! The shrimp look so flavorful and simply amazing!
Hi Asmita, you do need to get those. ;-) Really wonderful flavor. Thanks for the comment.
Shrimps and garlic go together so well and the spicy, rich sauce on top-
life can't get much better :)
Wow...these shrimps look delicious...I would need lots of bread to go with it...would not want to waste any of the sauce...yum!
Thanks for this delicious recipe John...have a wonderful week :D
Hi Daniela, don't shrimp and garlic make such a nice combo? And this sauce is heaven! Thanks for the comment.
Hi Juliana, I totally agree you don't want to waste a drop of this sauce! Really, really nice. Thanks for the comment.
these shrimps look marvelous...such lip smacking good flavors in this dish....thanks for sharing :-)
HI Kumar, these really do have wonderful flavor. And the sauce? Awesome. ;-) Thanks for the comment.
You just have to love a recipe that comes together in 20 minutes AND has so much flavor! Love this recipe, thanks!
Hi Kristy, isn't this such a ridiculously quick recipe to make? And for such flavor payoff! Thanks for the comment.
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