Pan Seared Shrimp - For perfectly cooked, moist shrimp every time. Cook the shrimp in two batches to avoid overcrowding the pan. Sear the shrimp on one side only, and allow the heat of the pan to cook the other side. | Skinnytaste
Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a Southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.