I have no idea why they are called Barbecued (BBQ) Shrimp, because they are not really barbecued. They’re baked in the oven at 350. But “Barbecued Shrimp” is the name this recipe is stuck with. If you go to any restaurant in New Orleans (or anywhere in south Louisiana) and order Barbecued Shrimp, you will be served some variation of this recipe. And it will always be accompanied by a hearty portion of French bread.
It’s good. Real good. That’s why it’s on menus all across the region. That’s also why everybody serves it with French bread. I mean, you need something to sop up all that good juju-ma-gumbo, right? And French bread fits that bill perfectly.
7/24/1977 - Baton Rouge