If you’ve ever been to New Orleans and had real N’Awlins-style barbecued shrimp, then you know it’s really not barbecued at all! They’re cooked in a spicy, buttery broth in the shells. Pascal Manale’s Restaurant provides bibs with theirs – and lots of napkins because as you peel the shrimp, that spicy broth just runs all down your arms. We love the stuff, so we created our own spicy Hill Country version using our Texas Firepit Bar-B-Q Sauce.


Serves 4.

2 pounds large (16-20 count) shrimp, unpeeled
2 sticks butter
1 cup stock made from fish bouillon cubes, or bottled clam juice
⅔ cup Fredericksburg Farms Texas Firepit Bar-B-Q Sauce
⅓ cup freshly squeezed lemon juice
1 teaspoon paprika
2 teaspoons fine grind black pepper
Sea salt or kosher salt if needed
Bread for soppin’ up the good sauce


Rinse shrimp under cold running water; drain well and set aside. Melt the butter in a heavy, deep-sided skillet over medium heat. When butter has melted, stir in the stock, Texas Firepit Bar-B-Q Sauce, lemon juice, paprika, and black pepper. Cook the mixture over medium heat for about 10 minutes to form a flavorful broth. Add the shrimp and stir to blend well. Cook, stirring often, just until the shrimp turn a rich coral-pink color, about 15 minutes. Don’t overcook the shrimp or they’ll be tough and hard to peel. Taste the broth for seasoning, adding salt if desired. To serve, remove the shrimp from the heat and allow them to cool until they can be handled comfortably. Spoon a portion of the shrimp and lots of the spicy broth into shallow soup plates and serve. Pass bread to sop up the good sauce!