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N'awleans BB-Q Shrimp

Serve as an entree w/salad, beer or wine or as an appetizer. My very spicy cajun shrimp."


2 lbs. large shrimp (in shell)
1/2 Cup Olive oil
1/4-3/4 Cups fresh cracked black
1/2 fresh squeezed lemon Juice
Tabasco (to taste)
1/4 Cup Lea & Perrins
Butter - 1 stick
Loaf of French Bread


Place shrimp in single layer in oven proof dish.

Drizzle olive oil on top. Cover shrimp w/pepper - when you think you have enough, adds LOTS more (I probably use a 3/4 C of fresh cracked pepper). Add lots of salt, lemon juice, Tabasco and Lea & Perrins (abundance is good)

Cut up butter and place on top.

Put under broiler in middle of oven for 15 to 20 minutes.

When the shells turn red it's done.

Serve this on newspaper/brown paper with rolls of paper towel, french bread to sop up the oil mixture (that’s why you use a lot as it makes a great dipping sauce for the french bread), salad and beer/wine and you’ve got a great informal (spicy) party! Serves 4 as entree.

Janice Roebuck

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4 as an Entree, 8 as an appetizer.

Nutritional Information
Per Serving

no nutrition information available

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