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  • Writer's pictureTommy Centola

Barbecued Shrimp from Stephen & Martin

Updated: Jan 3, 2020

Here is a recipe from the closed restaurant Stephen & Martin. In it’s place is now a location of the New Orleans Hamburger and Seafood chain. What connects me to this location  is my time there when it was Cannon’s Uptown. In 1976, the owners of Forty-One Forty-One bar bought Stephen & Martin. They redesigned the restaurant to include a large dining room with windows looking out on St Charles Ave. This was a very popular place to spend Mardi Gras Day. I found this recipe and thought I would share it. Carnival season is in full swing and my thoughts turn to that restaurant on St Charles.

3 1/2 cups Olive Oil

1 cup fresh Lemon Juice

1/4 cup Brown Sugar

3 tablespoons Worcestershire Sauce

2 tablespoons dried Oregano, crumbled

2 tablespoons dried Thyme, crumbled

2 tablespoons minced Garlic Cloves

2 tablespoons Salt

2 tablespoons fresh ground Pepper

1 tablespoon Hot Pepper Sauce

1 tablespoon Red Pepper

2 teaspoons dried Rosemary, crumbled

1 teaspoon Poultry Seasoning

3 Bay Leaves

6 lbs large Shrimp, heads off, unshelled

1 1/2 cups Clarified Butter

1 cup Dry Vermouth

Fluted Lemon Slice ( garnish) (optional)

Parsley Sprig ( garnish) (optional)

Combine olive oil, lemon juice,brown sugar,Worcestershire and all seasonings in a large bowl, whisk well to blend, and let stand at room temperature several hours or overnight.( I like to let it stand overnight to allow the flavors to fully develop). Divide shrimp between 2 large deep skillets. Whisk oil mixture together to distribute seasonings evenly and pour oil mixture over shrimp, dividing evenly. Add 3/4 cup clarified butter to each skillet. Place over low heat and cook, stirring, just until shrimp are pink, about 15 to 20 minutes. Add 1/2 cup vermouth to each skillet and cook 3 minutes. Ladle into serving bowls and garnish with lemon and parsley sprigs, if desired. Serve immediately.


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