Cajun Land BBQ Shrimp Sauce Mix 1.9 oz

Enjoy this iconic Creole dish at home tonight! New Orleans bbq shrimp.

Enjoy this iconic Creole dish from the oldest family-owned spice company in New Orleans!’

1.9 oz. package

Why do they call it BBQ shrimp?

Pascal's Manale invented barbecue shrimp in 1953 and today it's one of the most copied New Orleans dishes in the world. So why call it barbecue? "Only because when it comes out, it kind of looks like it's got a reddish tint," DeFelice says. Pascal's Manale's most important ingredient is the head-on shrimp.

What goes with BBQ shrimp?

Side Dishes for Shrimp

• Roasted Parmesan Asparagus. Asparagus is a healthy but delicious veggie that goes with almost any main dish.
• Macaroni Salad.
• Pesto Zoodles.
• Greek Veggie Salad.
• Grilled Kabobs.
• Couscous Primavera.
• Mango Guacamole.
• Pascagoula Potato Salad.

How do you eat New Orleans BBQ shrimp?

It can be ordered as an appetizer or en·trée. Served with the heads and tails on, and grilled in Worcestershire sauce and butter, many use a bib to enjoy it. You will have to use your bare hands to eat, and most restaurants will provide ample French bread to sop up the addictively silky sauce.

Cooking Directions: 

1. Add one pouch of Cajun Land BBQ Shrimp Sauce Mix to 3 sticks of melted butter, stir well.

2. Place 2 lbs. of head-on raw shrimp in baking dish. Pour butter and seasoning over shrimp. Stir well.

3. Bake at 350°F for 20 minutes or until shrimp are pink and fully cooked. Place shrimp in serving bowl and pour sauce over top. Serve with warm French bread for dipping in the sauce.

Ingredients: SALT, BROWN SUGAR, SPICES, DEHYDRATED GARLIC, DEHYDRATED ONION, PAPRIKA, WORCESTERSHIRE POWDER (MALTODEXTRIN, WORCESTERSHIRE SAUCE (DISTILLED VINEGAR, MOLASSES, CORN SYRUP, SALT, CARAMEL COLOR, SUGAR, SPICES, TAMARIND, NATURAL FLAVOR, AND SULFITING AGENTS), AND SILICON DIOXIDE), SOYBEAN OIL, TRICALCIUM PHOSPHATE (TO PREVENT CAKING), AND NATURAL LEMON FLAVOR.