Barbecued shrimp from Chef Paul Prudhomme's Louisiana Kitchen (page 88) by Paul Prudhomme

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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

  • debconnell on February 15, 2026

    This is the only authentic Barbecued Shrimp recipe! My husband loves it and he's not a fan of spicy food. It's in our regular rotation and I've been making it for at least 25 years.

  • twoyolks on June 19, 2020

    I found the spiciness to be perfect but it felt like the sauce was missing something, maybe acid.

  • Rinshin on September 02, 2017

    This is first of many barbecued shrimp recipes made and still my very favorite. Great with chilled prosecco, lager/pilsner style beer or dry white wine and lots of french bread or white rice to mop up all the wonderful buttery sauce. My husband normally does not care for any spicy foods but he is fine with this version.

  • nicolepellegrini on October 11, 2015

    Had to make this dish in honor of the late great Chef Paul on news of his passing. Uses a horrifying amount of butter, but, the flavor is worth it for a rare special occasion treat and you definitely can't skimp on it. Not too spicy and perfect served with his basic rice to soak up all of that buttery goodness in the sauce.

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