Louisiana barbecued shrimp from Jubilee: Recipes from Two Centuries of African-American Cooking (page 258) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • d.giginyc on December 31, 2025

    This was sooooooo good. I’ll be making it again.

  • stockholm28 on March 03, 2021

    This recipe was delicious; it is like a creole-spiced shrimp scampi. It comes together very quickly so it is quite feasible for a weeknight meal. I made some minor adaptions. First, I discovered that the bag of frozen shrimp I got at WF was only 12 ounces rather than 1 lb, so I made 3/4 a recipe. I peeled the shrimp in order to make a quick shrimp broth before I realized the recipe called for cooking the shrimp with the shells on. This was fine, and I think I preferred having the shrimp peeled as it was much easier to eat. I served it over Carolina Gold rice. The sauce is delicious, so you will want bread or rice or something else to sop it up. She says the recipe serves 2 to 4. I got 2 good-sized servings with 3/4 lb of shrimp. I think that the full recipe would be more in the 2 to 3 person range for shrimp lovers. This was a winner and I look forward to repeating this.

  • stef on February 26, 2021

    These were delicious. The sauce really thickens just be patient. I also threw in some scallops that were hanging around in my freezer. We LOVED the sauce.

  • chawkins on February 05, 2021

    Very easy and tasty recipe. A tad too spicy for us. I did replace half of the cayenne with crushed red pepper because of allergy issues. I prefer a recipe I got from a Louisianan on a cooking forum.

  • bernalgirl on January 11, 2021

    So easy with some adjustments. I followed others and reduced the Worcestershire sauce, I should have halved the salt as well. While the sauce was good with bread and grits, it was way painfully salty on its own, even after I added cream to the reduced sauce. Next time I’ll add 1/4 the salt and adjust at the end.

  • Vibou on September 27, 2020

    These shrimps have been on repeat around here ever since I discovered them. The sauce is so incredibly delicious, they are finger licking good. Served with fresh sourdough bread to soak up all the juices. Highly recommend them.

  • Baxter850 on September 26, 2020

    Delicious!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.