PASCAL MANALE'S BARBECUED SHRIMP RECIPE - (3.1/5)
Provided by ruthg
Number Of Ingredients 7
Steps:
- Rinse shrimp and pat dry. Place shrimp in a medium saucepan. Add spice, garlic, Worcestershire and Tabasco and stir to coat shrimp. Pour melted margarine over shrimp and then white wine. Stir together. Cook over high heat until shrimp are cooked, stirring occasionally. Do not overcook shrimp. Serve with French bread for dipping.
NEW ORLEANS BARBEQUE SHRIMP
Steps:
- In a small bowl, stir together the garlic powder, onion powder, basil, thyme, rosemary, cayenne pepper and paprika. Set aside.
- Melt the butter in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add the shrimp and cook for a couple of minutes. Season with the spice mixture and continue to cook and stir for a few minutes. Pour in the beer and Worcestershire sauce; simmer until shrimp is cooked through, about 1 more minute. Taste and season with salt before serving.
Nutrition Facts : Calories 345.2 calories, Carbohydrate 4.8 g, Cholesterol 233.5 mg, Fat 25.1 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 15 g, Sodium 375 mg, Sugar 0.9 g
MANALE'S BBQ SHRIMP, MONROE, LA
This recipe is from "Cotton Country Collection". Amounts of seasonings are purposely left unspecified.
Provided by Dan-Amer 1
Categories One Dish Meal
Time 40m
Yield 1 pound
Number Of Ingredients 9
Steps:
- Place shrimp in a single layer in the bottom of a large, flat oven proof dish.
- Drizzle olive oil over the shrimp.
- Pepper shrimp until they are black, When you think you have enough, add even more!
- Add salt generously.
- Add lemon juice generously, also Tabasco & Worcestershire in the same manner.
- Cut up butter over the whole dish.
- Broil for 15-20 minutes, or until shrimp are cooked. Taste one to be sure.
- Cover table with newspapers and provide plenty of paper napkins.
- Use French bread to sop up the oil.
Nutrition Facts : Calories 482, Fat 7.9, SaturatedFat 1.5, Cholesterol 691.2, Sodium 673, Carbohydrate 4.1, Protein 92.4
MANALE'S BAR-B-QUE SHRIMP
We eat at Manale's in New Orleans a lot, and this is much like their signature dish. Hot French bread, cold beer and a green salad makes for a great informal party.
Provided by Miss Annie
Categories Cajun
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Place whole shrimp in a single layer in an oven proof dish.
- Drizzle olive oil on top of shrimp.
- Pepper shrimp until they are black; when you think you have enough, add more.
- Add lots of salt, lemon juice, Tabasco and Worcestershire sauce.
- Remember that you are seasoning through the shells.
- Cut up a good amount of butter on top of shrimp and broil until shrimp are cooked, about 15-20 minutes.
- Be sure and taste to see if they are done.
- Serve these in bowls with lots of napkins.
- Have hot French bread to sop up the sauce.
PASCAL'S MANALE BBQ SHRIMP
Steps:
- [This feeds 8-10 people, BTW ... cut it in half if you need to.] Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes. Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sauteed stuff, Worcestershire and lemon juice. Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they're not ... melt more butter and add to the sauce. (Aah, what the hell ... what's another stick or two when you're already up to these butterfat levels?) Bake in a 350 degree oven until the shrimp turn pink, about 15 minutes. Serve in big bowls. Put in a handful of shrimp and ladle lots of hes when eating this!) Serve with plenty of French bread to sop up da sauce!
AUTHENTIC NEW ORLEANS BBQ SHRIMP
BBQ Shrimp was born at Pascal's Manale restauruant on Napoleon Ave in New Orleans. There are as many versions of this famously delicious as there are revelers during Mardi Gras. Not to be confused with traditional BBQ, true New Orleans BBQ Shrimp is a simple combination of spices, lemon, Lea & Perrins Worcestershire sauce, and...
Provided by Donna Graffagnino
Categories Seafood
Time 15m
Number Of Ingredients 11
Steps:
- 1. In a large heavy skillet, preferably cast iron, combine shrimp, lemon juice, garlic, lemon juice, black peppers, Creole seasoning, worcestershire sauce, and bay leaves; cook over medium high heat until shrimp turn pink, about 1-2 minutes on each side.
- 2. Reduce heat to medium and start adding butter, a few cubes at a time, stirring or shaking pan vigorously constantly.
- 3. When butter melts then add a few more cubes - continue until all butter is incorporated. Don't add the butter all at once, it won't emulsify into the sauce.
- 4. Remove skillet from heat. Place 4-5 shrimp into a bowl (for appetizer), 8-10 (for entree), and pour sauce over the shrimp. Serve with lots of French Bread and a wet hand towel.
SHRIMP, MANALE-STYLE
Another of my top ten favorite recipes always requested by my frequent house guests. It apparently originated at Pascal's Manale Restaurant in New Orleans. There are many similar BBQ shrimp recipes, but this is how we make it at "The Hotel California". It's spicy hot & finger licking good!
Provided by San Marcos Sunshine
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat all ingredients except the shrimp in a large saucepan and simmer for about 10 minutes. Set aside for flavors to blend.
- When ready to cook, add the shrimp and bring the mixture to a boil. Lower heat and slowly simmer, stirring often for 10-15 minutes.
- Serve in flat bowls with with sauce, crusty French or sour dough bread for dipping, icy cold beer and lots of napkins! This is an "eat with your fingers experience". Suck the juice from the shrimp and then peel & eat (or eat the shells if you're so inclined.).
- It really doesn't get much better than this!
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