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 marv on November 7th, 2011
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Cajun BBQ shrimp is great, but did you ever try Camptown Shrimp? It is served as an appetizer at Border Cafe, in the Boston area, and for a while in Centreville VA. I would love to make it at home, but do not have the recipe. What a great dish.
#2 by Ivan on November 25th, 2011
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This is the real recipe from Pascale’s
Pascal’s Manale, in New Orleans, “invented” this dish. I first had it in 1976, while attending a Strategy Meeting (for the Managers at Prime Computer). I went to New Orleans many times after JUST to have this dish !
In 1984, immediately after checking in to my Hotel, I took a cab to the restaurant. When I arrived, I noticed a young black man sitting on the curb looking ……. forlorn.
Some two hours later, after another great meal, I noticed he was still sitting on the curb.
Seems he had been fired earlier for being late, as his car had broken down for the third time that month. I offered him a ride home (in my cab), and by the time we arrived at his New Orleans project (ghetto), he had given me the recipé for their
“Signature Dish” ……………. Barbecue Shrimp.
Merry Christmas from US and from Lawrence (wherever he is!) !
2 Lbs Shrimp (20 Count) Shells ON !
4 Slices Bacon (1 inch pieces)
3/4 Lb Unsalted Butter
2 1/2 Tbls Dijon Mustard
3 Cloves Garlic (crushed)
Turn your oven to 375º
In a large skillet, sauté the bacon until just “clear”
Add …. the butter and cook until it just begins to “bubble”
Add …. the garlic and Dijon and stir thoroughly … then …
Add/Stir In …. “Ralphie’s Secret Packet” *** of herbs and spices
Simmer Sauce for five minutes under reduced heat.
Place shrimp in a single layer in a Corning Ware/Pyrex Dish.
Pour the sauce over the shrimp.
Bake (uncovered) for 20 minutes, turning the shrimp once.
SERVE with French Bread and tons of paper towels. Ummmm.
*** The Secret Mix: (Have it Ready)
1 1/2 tsp ……… Chili Powder
1/4 tsp ……… Thyme
1/4 tsp ……… Cayenne Pepper
2 TBLS ….. ”Rex” Crab Boil
1/4 tsp ……… Basil
1 1/2 tsp ……… Black Pepper
1/2 tsp ……… Oregano
1/2 tsp ……… Parsley
1/4 tsp ……… File’ Powder
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#3 by Neil Adams on March 10th, 2012
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I first ate BBQ shrimp in Manale’s in 1968 (more or less). Large cooked shrimp (boiled) were served. The diner peeled them, dipped them into a large tureen of their BBQ sauce, and ate them with fresh, hot french bread. Out of this world.
#4 by Neil Adams on March 10th, 2012
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I wish we had a Manale’s near here.
#5 by Valencia on March 15th, 2012
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We’re having a barbie on Sunday and I’m going to try recipe this out on the family. Don’t think there will be any problems though – with these ingredients we can’t go wrong.
Thanks Cajun Foodie!
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