BBQ Shrimp

Thanks Gypsea, sounds great and looks easy. I think I can even handle this recipe. Always looking for fast and easy.

Tastes better than the already prepared shrimp and there is still no clean up!

Tastes better than the already prepared shrimp and there is still no clean up!

:clap_1:

This sounds like a delicious & very easy recipe! Thanks so much.

Thanks, Gypsea. Love shrimp,love butter, love quick, love easy! 😀

Here's my BBQ recipe (? la Pascal's Manale in NOLA) that was published in the Neiman Marcus cookbook, Pure and Simple. It's yummy - we made it when we were at the beach the week before last. If you happen to have fresh herbs, it's even better.

New Orleans Barbecued Shrimp
2 sticks salted butter

1 cup vegetable oil

2 teaspoons chopped garlic

1 teaspoon lemon juice

4 bay leaves, crushed

1/2 teaspoon basil

1/2 teaspoon cayenne

1/2 teaspoon oregano

1/2 teaspoon salt

3/4 teaspoon black pepper

2 teaspoons Italian seasoning

1 tablespoon paprika

2 pounds shrimp in shell



Melt butter in a Dutch oven. Except for the shrimp, add remaining ingredients. Cook over medium heat, stirring constantly until the sauce boils. Reduce heat to low; simmer 8 minutes, stirring frequently. Remove Dutch oven from heat. Let sauce stand, uncovered, at least 30 minutes. About 20 minutes before serving, add unpeeled shrimp, and cook over medium heat 6 to 8 minutes until shrimp turn pink. Bake 10 minutes in a preheated 450 degree oven. Ladle shrimp and sauce into bowls and serve with plenty of crusty French bread for dipping into the sauce. Serves 6.

Here's my BBQ recipe (? la Pascal's Manale in NOLA) that was published in the Neiman Marcus cookbook, Pure and Simple. It's yummy - we made it when we were at the beach the week before last. If you happen to have fresh herbs, it's even better.

New Orleans Barbecued Shrimp
2 sticks salted butter

1 cup vegetable oil

2 teaspoons chopped garlic

1 teaspoon lemon juice

4 bay leaves, crushed

1/2 teaspoon basil

1/2 teaspoon cayenne

1/2 teaspoon oregano

1/2 teaspoon salt

3/4 teaspoon black pepper

2 teaspoons Italian seasoning

1 tablespoon paprika

2 pounds shrimp in shell



Melt butter in a Dutch oven. Except for the shrimp, add remaining ingredients. Cook over medium heat, stirring constantly until the sauce boils. Reduce heat to low; simmer 8 minutes, stirring frequently. Remove Dutch oven from heat. Let sauce stand, uncovered, at least 30 minutes. About 20 minutes before serving, add unpeeled shrimp, and cook over medium heat 6 to 8 minutes until shrimp turn pink. Bake 10 minutes in a preheated 450 degree oven. Ladle shrimp and sauce into bowls and serve with plenty of crusty French bread for dipping into the sauce. Serves 6.

All this and my #$%ng printer doesn't work!!!!!!!!!!!
Sounds great, BR! 😀

Here's my BBQ recipe (? la Pascal's Manale in NOLA) that was published in the Neiman Marcus cookbook, Pure and Simple. It's yummy - we made it when we were at the beach the week before last. If you happen to have fresh herbs, it's even better.

New Orleans Barbecued Shrimp
2 sticks salted butter

1 cup vegetable oil

2 teaspoons chopped garlic

1 teaspoon lemon juice

4 bay leaves, crushed

1/2 teaspoon basil

1/2 teaspoon cayenne

1/2 teaspoon oregano

1/2 teaspoon salt

3/4 teaspoon black pepper

2 teaspoons Italian seasoning

1 tablespoon paprika

2 pounds shrimp in shell



Melt butter in a Dutch oven. Except for the shrimp, add remaining ingredients. Cook over medium heat, stirring constantly until the sauce boils. Reduce heat to low; simmer 8 minutes, stirring frequently. Remove Dutch oven from heat. Let sauce stand, uncovered, at least 30 minutes. About 20 minutes before serving, add unpeeled shrimp, and cook over medium heat 6 to 8 minutes until shrimp turn pink. Bake 10 minutes in a preheated 450 degree oven. Ladle shrimp and sauce into bowls and serve with plenty of crusty French bread for dipping into the sauce. Serves 6.

Oh man, this sounds heavenly too.

Beach Runner's recipe is awesome- I have made it twice. Buy more bread than you think you will ever need, because you will use anything in your house to soak up the wonderful sauce if you don't. :shock:

One vital step not mentioned-rinse the shrimp in cold water before getting started. Any grit that gets in the sauce will ruin it. And just so you know, Pascal Manales recently reopened!

Beach Runner's recipe is awesome- I have made it twice. Buy more bread than you think you will ever need, because you will use anything in your house to soak up the wonderful sauce if you don't. :shock:

:floor: So true. When I made it two weeks ago, people were fighting over the bread and one of my guests actually asked to lick the pan.

Since the recipe was published, I've had restaurants all over the country contact me and ask if they could use the recipe. I never understood why - I mean, how would I know if they used it without my permission.:idontno:

Skunkape, thanks for the update on Manale's. When at Tulane, that was our favorite places for our parents to take us when they came to visit, and we've been there many times since.

Here's my BBQ recipe (? la Pascal's Manale in NOLA) that was published in the Neiman Marcus cookbook, Pure and Simple. It's yummy - we made it when we were at the beach the week before last. If you happen to have fresh herbs, it's even better.

Manale's invented this dish, but IMO, it has been perfected by Mr. B's. Here is their version.

1 pound shrimp (heads on and fresh)
4 T unsalted butter
2 t cracked black pepper
1 t Creole seasoning (recipe follows)
2 T Worcestershire sauce
juice of 1 lemon
3 cloves minced garlic

Creole seasoning:
2 T ground cayenne
2 T black pepper
4 T paprika
1 t dried thyme
1t dried oregano
1/2 T garlic powder
1 t onion powder
Place in jar and shake.
Cheaper than the prepared stuff if you already have the spices.

Preheat oven to 450 degrees.
Put the butter in a baking pan (high sides) large enough to place
the shrimp in one layer.
Holding the pan, melt the butter on the stove.
Just as the butter melts, add all the other ingredients except the shrimp.
Swirl them around to mix.
Add the shrimp and place in oven.
Check after 2-3 minutes and turn shrimp over.
Another few minutes and they are done.

Divide into bowls and serve with crusty french bread and lots of napkins.

And the only hard thing about making this dish is getting shrimp
with the heads on which requires a good relationship with a
local fishmonger or living near an Asian fish market.

Manale's invented this dish, but IMO, it has been perfected by Mr. B's. Here is their version.
1 pound shrimp (heads on and fresh)
4 T unsalted butter
2 t cracked black pepper
1 t Creole seasoning (recipe follows)
2 T Worcestershire sauce
juice of 1 lemon
3 cloves minced garlic

Creole seasoning:
2 T ground cayenne
2 T black pepper
4 T paprika
1 t dried thyme
1t dried oregano
1/2 T garlic powder
1 t onion powder
Place in jar and shake.
Cheaper than the prepared stuff if you already have the spices.

Preheat oven to 450 degrees.
Put the butter in a baking pan (high sides) large enough to place
the shrimp in one layer.
Holding the pan, melt the butter on the stove.
Just as the butter melts, add all the other ingredients except the shrimp.
Swirl them around to mix.
Add the shrimp and place in oven.
Check after 2-3 minutes and turn shrimp over.
Another few minutes and they are done.

Divide into bowls and serve with crusty french bread and lots of napkins.

And the only hard thing about making this dish is getting shrimp
with the heads on which requires a good relationship with a
local fishmonger or living near an Asian fish market.

I agree, but as you may or may not know, Mr B's still hasn't reopened :(

I agree, but as you may or may not know, Mr B's still hasn't reopened :(

Really? I did not know that. I know Dickie Brennan's Steakhouse took a hard hit as well.

Do you know if the St. Charles streetcar line is operational yet?

Manale's invented this dish, but IMO, it has been perfected by Mr. B's. Here is their version.

I'll have to try this. Maybe a side-by-side with mine and do a taste test. Thanks for the recipe.

BTW it's "Pascal's Manale," not "Pascal Manales." ;-)

I'll have to try this. Maybe a side-by-side with mine and do a taste test. Thanks for the recipe.

BTW it's "Pascal's Manale," not "Pascal Manales." ;-)

Lots of locals call it Manale's. And BTW, grind your pepper very course for this recipe. I even add more than the recipe calls for to get a little extra BAM!

Lots of locals call it Manale's.

So do we. 🙂

Sorta like Neiman's when really it's Neiman Marcus which used to have a hyphen, but they removed it, even on the outside of the building at Lenox Square.

Really? I did not know that. I know Dickie Brennan's Steakhouse took a hard hit as well.

Do you know if the St. Charles streetcar line is operational yet?

No, streetcars on St Charles are not running. You can imagine what happens when oak limbs fall on lines and the poles. However, they had opened a streetcar line on Canal from the cemeteries to the river with a spur on Carrolton heading toward Bayou St John. The Canal line is running. As luck would have it, the old cars were stored in a barn that did not flood :clap_1: and the newer ones (red) that were on Canal and the riverfront were destroyed! So, the old ones (green) on Canal are kind of like phantoms from the past. I haver not heard the timeframe for St Charles line coming back. The exciting news is that in the long term, they may bring lines back to areas closed years ago, including Desire Street :clap_1: And if you are feeling really lazy, you can buy a BBQ shrimp seasoning packet (I think the brand is called River Road)at a few places in SOWAL;just add shrimp, butter, worchestchire and bread-done and delicious!

OK, now this may be a tangent and more than you ever cared about BBQ shrimp, but here is the story behind the recipe according to Tom Fitzmorris, a local food critic:"The dish was created in the mid 1950s at Pascal's Manale Restaurant. A regular customer came in and reported that he'd enjoyed a dish in Chicago that he thought was made with shrimp, butter and pepper. He asked Pascal Radosta to duplicate it, and the result, said the customer, was not quite the same, but even better". Tom has a cookbook he authored while in Katrina exile;it is titled New Orleans Food and it is a collection of over 200 recipes that are easy to make at home. A chunk of his sales go to charity, so you might check it out on Amazon-it is only about $15 and a very good read in addition to the recipe collection.

One more BBQ shrimp story-perhaps for the benefit of Mr Inlet Beach Dweller. The Saints went to training camp in Lacrosse, Wisconsin in the late 1980s. The food was so bad that the players complained, so the guy in charge of food service figured he would whip up some good New Orleans food to quiet the masses. Somehow, he heard about BBQ shrimp and set out to make it without the benefits of ever having eaten it nor using a recipe. The resulting mess was a stew of those little frozen shrimp (native to Wisconsin :funn: ) baked in your typical tomato based BBQ sauce, which caused a near riot among the hungry players who were anticipating a Manale's style dish! :floor:

The resulting mess was a stew of those little frozen shrimp baked in your typical tomato based BBQ sauce, which caused a near riot among the hungry players who were anticipating a Manale's style dish!

Good info/stories.

Yes, when I tell people about this dish, I try to explain to them that it tastes nothing like traditional barbecue, but they don't get it until they taste it.