Authentic Pascal Manale BBQ Shrimp Recipe (New Orleans Style Cajun Butter Shrimp)

Enjoy the legendary Cajun-style BBQ Shrimp made famous at Pascal’s Manale in New Orleans. This dish features shell-on shrimp simmered in a rich buttery garlic sauce with Worcestershire, lemon, paprika, cayenne, and a Creole spice punch. Served hot with crusty French bread, it’s finger-licking good and perfect for shared feasts.

Ingredients

• 2 lb large, shell-on shrimp (tail-on, peeled if preferred)
• 1 cup (2 sticks) unsalted butter
• 2–3 Tbsp Creole or Cajun seasoning (or coarse-ground black pepper and paprika)
• 2–3 Tbsp Worcestershire sauce
• 1/3 cup fresh lemon juice + lemon halves or slices
• 4–5 garlic cloves, minced
• 1–2 dashes Louisiana-style hot sauce (optional)
• 1/4–1 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt (adjust to seasoning)
• Fresh chopped parsley and optional rosemary or thyme
• Crusty French bread for serving

Directions

1. Heat the sauce: In a large 12″ skillet over medium-high heat, melt butter. Add minced garlic, Worcestershire sauce, Creole seasoning, cayenne, hot sauce (if using), and lemon juice. Stir and simmer 3–5 minutes until aromatic and sauce slightly thickens.
2. Cook shrimp: Add shrimp to the sauce and stir quickly, cooking 1–2 minutes per side until just opaque. Do not overcook.
3. Finish off heat: Cover the skillet (or tent with foil) and remove from heat. Let rest 10–15 minutes, stirring every few minutes so shrimp absorb the buttery sauce.
4. Garnish & serve: Sprinkle chopped parsley (and optional herbs), garnish with lemon slices, then transfer to a serving bowl. Serve immediately with crusty French bread to soak up every drop of sauce.