Nutritional Info

Nutrition Facts

Serving Size 1 (127g)

Calories 892
Calories from Fat 836 (94%)
Amount Per Serving %DIV
Total Fat 92.9g 143%
Saturated Fat 63.2g 316%
Monounsaturated Fat 25.9g
Polyunsaturated Fat 3.8g
Trans Fat 0.0g
Cholesterol 264.4mg 88%
Sodium 710.1mg 31%
Potassium 83.2mg 2%
Total Carbohydrate 2.8g 1%
Dietary Fiber 1.1g 5%
Sugars 0.1g
Protein 1.5g 3%

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Recipe Description
Manale's restaurant in New Orleans carries the distinction of having created the original version of barbequed shrimp, now a standard on New Orleans restaurant menus. Every cook and chef has his own recipe for this dish and every dish varies.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1   french bread
20 1/2 Pound(lb)  large shrimp, head and shell attached
4 Tablespoon(T)  salt
4 Tablespoon(T)  freshly ground black pepper
1 Pound(lb)  butter


In a wide saucepan or skillet, melt butter and add pepper and salt. Heat for 2 minutes to give the pepper a moment to develop. Add the shrimp and cook only long enough for the shrimp to be cooked through yet still have a nice bite to the texture of the meat, 6 to 8 minutes. Spoon into bowls and serve with french bread for sopping up the sauce.

Additional notes

VARIATIONS: Any shellfish will do well in this preparation. A touch of cayenne would do nicely and a squeeze of lemon. NOTE: Don't overcook the shrimp! You don't want them mushy. Good texture is important in this dish. Headless shrimp will not make as good a dish because you will not get the fat and juices from the head that make the simple butter sauce so good.

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