Pascal’s Manale New Orleans BBQ Shrimp- the real deal Holyfield (or as close as you are probably going to ever get)!
2-2 1/2 lbs. Jumbo Shrimp, unpeeled (20) shrimp to a pound)
one stick Butter (although rumors are swirling that it may actually be margarine or even half butter, half margarine) emulsified fat
4 ounces of Vegetable Oil
2 ounces Worcestershire Sauce
1 tablespoons ground Black Pepper
1/4 teaspoons of ground Rosemary
1 Lemon, sliced
Tabasco (to taste)
1+ teaspoon of Salt
1 clove of crushed Garlic
Preheat oven to 400 degrees. Melt butter/margarine with oil in saucepan. Add remaining ingredients. Mix and simmer briefly. Place shrimp into a 9 X 13 glass baking dish and pour the sauce over it stirring well. Cook at 400 degrees for 15-20 minutes, turning once.
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#1 by Rene on March 24th, 2009
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I thought they used margarine? I think you may have been duped by the Italians.
#2 by Tommy on March 24th, 2009
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Unless you have some REALLY good info, it seems like most are split between the use of butter and margarine at Pascal’s. Nonetheless, I edited it to reflect the controversy and it wouldn’t be the first time I’ve been duped by them!
#3 by Gino on March 24th, 2009
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You can use margarine if you like. But, why would you want to use a water-oil emulsion when you can use pure butter? It’s kind of like using “turkey” bacon instead of real bacon(another topic). If you are trying to achieve the best flavor possible, butter is the way to go for any recipe.
#4 by Rene on March 24th, 2009
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Tom Fitzmorris for one is on record as affirming the use of Margarine by Pascal’s. In fact it is one reason why so many other versions of this recipe are in fact better. And also the use of an oven to cook the shrimp is dubious. Mostly this is done in a saute pan, although you could certainly use an oven.
The ultimate barbecue shrimp recipe I have found is in Ralph Brennan’s cookbook.
#5 by Tommy on March 24th, 2009
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Now we are playing tit for tat….According to Tom Fiztmorris’ own website, http://www.nomenu.com/Recipe/BarbecueShrimp.html, and his book, Tom Fitzmorris’s New Orleans Food: More than 225 of the City’s Best Recipes to Cook at Home (New Orleans Cooking), his recipe for New Orleans BBQ shrimp contains a foreword reciting the story of Pascal’s concoction… and this recipe utilizes butter. If Tom did say on the record that margarine is used by Pascal’s, then he is just as conflicted as any other New Orleanian about the secrets of that kitchen.
Additionally, and more importantly, the chef at Pascal’s Manale has gone on the record with the recipe and he uses…butter. http://www.louisianacookin.com/recipes/oct06/bbq_shrimp.htm
Hence, while there may be better versions of this recipe according to some, it is not do to the fact that they use margarine.
As for the use of a saute pan as opposed to an oven,I’ve eaten BBQ shrimp in Louisiana for 29 years and my family always uses an oven, as does John Folse, http://www.jfolse.com/recipes/seafood/shrimp17.htm. While there may be more professional kitchens that saute their BBQ shrimp than those that utilize the oven, that is probably due more to kitchen design, line efficiency, and the ability to control a cooktop with greater precision than anything else. Pascal’s does indeed use the cooktop, as per Chef Mark Defelice, but to call the technique dubious is a bit strong.
Tommy
#6 by Rene on March 24th, 2009
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Wow. Wasn’t trying to attack your recitation of the recipe. Sorry if you took it that way. Its just emulsified fat.
#7 by Tommy on March 24th, 2009
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Edited the original post to reflect agreement on that. Now can I delete all of these comments and we go back to being friends, as I much prefer it that way.
#8 by Rene on March 24th, 2009
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Let me clarify (pun intended). I completely agree one should use butter instead of margarine. It is certainly better tasting and likely more healthy, although I am not a doctor. Secondly, I know many people who use the oven method for cooking barbecue shrimp, in fact one of the best homemade versions I know of uses it. What I was questioning is whether or not a restaurant would use an oven to cook barbecue shrimp. That to me is the dubious part, not the technique itself. I realize this was unclear and for that my apologies. Thirdly, Tom’s recipe does call for butter, but one of his chief criticisms of Manale’s version is that it uses margarine when it should use butter.
#9 by Tommy on March 24th, 2009
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1. Agreed.
2. Agreed and my apologies for the misinterpretation.
3. Agreed in part, but why would Defelice use butter in his recipe given to Louisiana Cookin? The only thing I can think of is to avoid any possible stigma a reader may have with the use of margarine (as in I love eating things cooked in Butter-it at diners but wouldn’t be caught dead with it in my kitchen.
Lastly, rather than deleting the comments, they have merely been edited due to the fact that the edited portions allude to a change in readership and the only change has been that blackenedout has gained a reader.
#10 by Rene on March 24th, 2009
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Ok, now that is settled, how about grabbing a drink?
#11 by Tommy on March 24th, 2009
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My sentiments exactly!
#12 by Gino on March 24th, 2009
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Don’t leave me out on this grabbing a drink idea.
#13 by Paige on July 10th, 2009
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I have to say that I am thankful that you guys have such a healthy debate on the butter vs. margarine in bbq shrimp as I am doing research on these recipes. As a student of New Orleans cooking, I am quickly learning that the recipes in the Cookbooks are lacking..at first I was confused and then I realized why would these established kitchens reveal their secrets. So my greatest and most reliable source of information comes from you guys on the ‘net.
#14 by jarvis on January 13th, 2010
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what about the use of beer to deglaze
#15 by Laci on April 30th, 2010
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Thank u very much for the reciepe. I went to the store to get the bag of BBQ stuff and NO ONE carries it anymore!!!
#16 by travlnrc@msn.com on May 31st, 2010
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recepie
#17 by cindy11127 on June 6th, 2010
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I am from Chalmette, LA and haven eaten at Pascals many time. The shrimps are marinated in Beer, Lemon and Spices. Watch The Best Thing I’ve Ever Eaten BBQ on Food Network. On the Show it shows the marinade bucket and The BBQ shrimps are made stove top. They probably use Margerine because Margerine was popular in the 1950′s.
#18 by David Hill on June 6th, 2010
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What about Liquid Smoke instead of worcesterchire?
#19 by Eric @ Discount Carpet Tiles on July 12th, 2010
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I tried this over the weekend and it was great. Served in shallow bowls with sauce so you could also dip bread (french bagguette/spelling). I also added about a 1/2 tbsp of old bay along with other ingredients. I may add a little more worchester and butter next time.
#20 by Edo. on August 10th, 2010
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Get hold of Howard Mitcham’s “Creole Gumbo and all that Jazz.” Mitcham was my landlord. He was welcome in more kitchens in NOLA than anyone else I ever met – home and restaurant. I tagged along whenever invited. DeFelice’s recipe is a fun vignette in the book.
When I got the technique down, barbecue shrimp, french bread, and volume priced white wine with a dash of casisse were my proffer for Thursday evening gallery watches. We put bets down on our accuracy at flicking heads at passers-by.
Ahh, life in the Quarter…
Edo.
#21 by noodles66 on September 7th, 2010
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I will be doing a slight variation of this tonight while on the beach during my family vacation.
To start, I will be using a butter/marg mix 50/50. Also, some Tony Cs creole seasoning. A considerable amount more Rosemary. A beer, Corona and lime juice as well as lemon.
The toper being I will cook the shrimp in a charcole fire (two mins) and then drop my scewerd shrimp into the alum pan that has brought the ju up to a very low hot temp.
Some crusty bread, and its to die for.
The one trick I use for the ‘heat’ wimps is I add 3 Tblsp of sugar. This breaks the heat so the girls will eat.
Try this one and you will never have to return to the Big Easy. =^)
#22 by Rich Loves BBQ Shrimp on September 14th, 2010
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If you find yourself in southern California (Northern San Diego County) any time after November 1, 2010, you should stop by a little seafood joint in Escondido called The Original Sand Crab Tavern. The place has been in business for over twenty years and has recently changed ownership. My buddy purchased it.
The new owner is adding New Orleans style BBQ shrimp to the Sand Crab’s menu, and I’ve had his version on two different ocassions at large parties. As a patron of Pascal’s Manale in NOLA for many, many years, I can attest that the Sand Crab’s version is superior to Pascal’s — and Pascal’s makes a very good BBQ shrimp. I’m happy for my friend, and I hope he does well with his new tavern. Check it out.
#23 by NolaMar1 (Mar) on November 19th, 2010
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href="http://twitter.com/PFlowerstone">@PFlowerstone
& now I see that Emeril’s recipe is VERY different than
Manele’s recipe, which is the orignial.
http://tinyurl.com/lchoha
#24 by turtleninny on February 6th, 2011
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@Rich — wow I lived in Escondido for 10 years !! I have been back home (NO) since 07 — but will have to seek that place out when I visit.
All I have to offer in the bbq shrimp debate is that a chef friend of mine worked at manales and he makes his using butter. I personally use Tom Fiztmorris’ recipe but do them on the stovetop using a pyrex pan big enough to take up 2 burners (coincidentally my chef friend did his in the oven). Anyway, it’s all GOOD!
#25 by Connie on February 14th, 2011
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NO!!! NEVER!
#26 by Mama on March 23rd, 2011
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For the people who want to substitute this for that, and that for this, the answer is NO! You NEVER substitute ingredients in a recipe. Follow the recipe; it’s how to cook properly when using a recipe to begin with! Measure the ingredients just like the recipe states –don’t leave ingredients out or add any. Hello! One of my pet peeves is after giving a person a good recipe, they come back and say, “mine didn’t taste like yours”, when they’ve changed the recipe because “my husband doesn’t like onions”……LOL…….paaaleeeze!
#27 by tiles on April 14th, 2011
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Shame I cannot get to New Orleans this year to eat this. Maybe next year though.
#28 by Wayne on April 21st, 2011
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This recipe looks awesome! I’ve got good friends coming over this weekend that I haven’t seen in a while, and I’m going to attempt this. I’m going to have to find some decent jumbo shrimp in the market…
#29 by Scott on May 6th, 2011
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I’m looking forward to attempting this recipe. Our family loves shrimp, but we only make tempura or baked garlic and cheese shrimp. This sounds delicious!
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#30 by Victor Henken on June 25th, 2011
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I have lived in New Orleans for years and miss it dearly. I live now with my family in London,UK and often use food to help bring a little Big Easy to the Big Smoke. We sadly have trouble finding fresh shrimp here so we stick to the chicken and sausage gumbo as our main portal. I work close to the best farmers market in the UK and probably Europe Borough Market and yesterday found some very good looking fresh shrimp….so game on. My wife did a quick Internet search and located Pascal’s reciepe. As we did not ponder recipes until already home we needed to substitute which is not my preference. The results were amazing so let me tell you the major differences. First off we used butter and we used the oven so now that that is behind us the interesting differences…we could not locate worsetershire sauce in the cubbord so we used HP sause. It has a similar smell as worsetershire but has the thickness of mustard. I also dusted the shrimp with Tony c’s with salt and pepper prior to adding them to the baking dish which added a bit more heat and creole flavor. The result has prompted my wife to send me back to the market this morning to use the base BBQ shimp and sauce as a base for shrimp and grits. Not technically a New Orleans dish but then Charleston is a nice city too.
#31 by Carmen on July 11th, 2011
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The first time I ever had the sublime and borderline sexual experience that is NOLA BBQ Shrimp was at Pascals. I am trying to duplicate the recipe to woo a Southern Gent. I am novice in the kitchen could somebody tell me exactly how much Tabacso to use for a nice kick and what brand I should buy? Also, the recipe above does not mention white wine? Can I add it? What varietal and, once again, how much?
Help a girl out…:)
#32 by Joe S., MD on July 12th, 2011
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Anything New Orleans is ok by me. It’s been far too long since I’ve visited, but this recipe can bring a little of Louisiana up here to Connecticut. Will definitely give this one a shot.
#33 by Riza on July 12th, 2011
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Carmen, regarding the Tabasco, since you simmer the sauce for a bit, add and taste till you get the right balance of heat and flavor. You can always set the Tabasco on the table for your gent to add heat if needed. Regarding the wine, use the wine that you will serve. For spicy, I serve a dry reisling, for the recipe add approx. 1/2 cup after your toss the shrimp with the spicy sauce. Cook as recommended.
#34 by Carmen on July 15th, 2011
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Thank you so much, Riz! One more tiny little question…:) I am going to use the baking method. Does this mean I add the wine to my sauce pan after it has started to simmer, let it do so for 2 or 3 minutes then add everything to my baking dish? Sorry so remedial, I just want to get it right…:)
#35 by Jessica Johnson on July 18th, 2011
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I like to put the Tabasco on the side as well. As mom always told me “you can always add more, nut you can never take it out”. By the way, if you ever get the chance, visit the Tabasco Co. factory. They have a tour. It is quite the experience to see huge aluminum barrels of the famous hot sauce being made.
#36 by Tony Hilliard on July 18th, 2011
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thanks. i have been looking for this recipe for awhile.
#37 by Gino on July 19th, 2011
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Carmen, I would add the wine to the sauce before you mix with the shrimp. This gives the alcohol a chance to cook off a bit and let’s the flavors concentrate. Let us know how everything turns out.
TCF
#38 by Ed Skodol on July 21st, 2011
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I’m confused ~! I enjoyed The Original PM’s BBQ shrimp, in 1984, @ Sugar Bowl. They served it w/french bread, and we had a side dish of Toffoli (sp?) which was delicious,,,and now I can’t find PM’s recipe for it, anywhwere !
2 questions,,, do you now, ADD, a bit of dry white wine to the BBQ shrimp, (how much ?) or stay with the recipe above, as is ?
and,,, does anybody have PM’s recipe for Toffoli (like Manicotti, only better !) >??
Stay thirsty, my friends,
ED
#39 by Carolyn on July 24th, 2011
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I prepared this today after church for my husband and me….2 1/2 lbs. with the heads on…which is the way I remember having it at Pascal’s Manale. I thought I would have about half of them left for another meal…not so, we ate all but seven…I had forgotten how wonderful this recipe is. We only served French bread with it and beer. Thanks for the recipe…it was superb. I may do it again without the heads, but think the flavor is much better with heads. I was surprised the recipe didn’t call for heads on shrimp????
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#40 by nruuo on August 10th, 2011
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=
#41 by vcfyoea on August 12th, 2011
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#42 by susan rappold on August 14th, 2011
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main things to remember.
use head on shrimp.
use only butter.
use beer.
cook this fantastic dish in the oven.
#43 by susan rappold on August 14th, 2011
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do not forget the french bread, and i always use a whole
pound of butter to 3lbs of shrimp, also the rosemary is very important, lots of it. budweiser is best for this dish.
i think i shall go and make some right now…..
#44 by paul catanese on September 5th, 2011
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The only difference I have found was to add a little old bay seasoning and I use butter. But I cook the sauce before the shrimp are added and add when the sauce is cool and then marinate overnite if possible but at least four hours, then cook in the oven. Of course serve with french bread and a cold white wine or beer.
#45 by Lyle on October 3rd, 2011
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This sounds amazing and really easy to make!
#46 by Jessica Johnson on October 22nd, 2011
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A lovely dish but please don’t use margerine that is a recipe to detracting from what is a healthy and tasty meal.
#47 by Jim on October 24th, 2011
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Looks like a great recipe. I’m thinking of adding an audio recipes section to my book site:)
Jim
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