Recipes From Our Readers: Mardi Gras Shrimp - The American Spectator | USA News and Politics
Recipes From Our Readers: Mardi Gras Shrimp
Chuck Wagner/

In our winter magazine, we published the results of a survey about how our subscribers dealt with the trials of the last year. Many of you cooked and baked to cope and to spend time with your family and friends.

We asked for recipes that you enjoyed, and you were very generous in sharing them. We had space for only a few in print, but we will share more here on the blog each Friday.

Send your food and drink recipes to — and let us know what you think of any that you try out!


I spent my first year in the Air Force stationed about 75 miles outside of New Orleans and spent almost every weekend enjoying its people, food, and music. Although many cities along the Gulf of Mexico celebrate Mardi Gras, nobody does it better than the “Land of Dreams.” After watching some news clips on television about this year’s festivities, that old hunger for hot and spicy cajun food dragged me into the kitchen for barbecue shrimp.

In New Orleans, barbecue does not necessarily refer to outside grilling with a tomato-based sauce. Instead, it describes sautéing meat or fish in a fiery hot sauce and eating it with your hands out of a common pot or off the center of an old picnic table covered with newspaper.

For the barbecue to be really authentic, the seasoning should be hot enough to burn the fingers, lips, and mouth to such a degree that only copious amounts of beer will get you through the meal. This recipe is not that hot, and when I have made it I have peeled the shrimp head of time so that the dining room floor doesn’t get covered with shrimp shells. An additional half cup of Tabasco sauce or red peppers should get the temperature up to par for those brave enough to face life without Rolaids.

Mardi Gras Shrimp

4 lb. (one box) shrimp, peeled if desired
1/2 cup butter
1/3 cup olive oil
1 cup sliced onions
1/2 cup Worchestershire sauce
4 Tbsp. Tabasco sauce
3 cloves garlic, crushed
Juice of 4 lemons
2 tsp. black pepper
3 tsp. chopped parsley
1 tsp. red pepper
1 tsp. oregano
1 1/2 tsp. rosemary
1 1/2 tsp. thyme
1/2 can beer

Mix all ingredients except butter and oil in a large bowl and let marinate for one hour.

Heat butter and oil in a large, heavy skillet and add all ingredients.

Sauté until shrimp are pink and done, usually about 7 to 8 minutes.

Remove shrimp to a heated serving dish and cover.

Reduce liquid in skillet by 1/2 or until thick.

Pour over shrimp and eat hot. Lots of bread and cold beverages will be required. Enjoy!

Steve Younker

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