In the Uptown District of New Orleans, on Napoleon Avenue, is a restaurant named Pascal’s Manale. An Italian-Creole restaurant, their specialty is barbeque shrimp. Now I know what you’re thinking, “Barbeque shrimp - been there, done that.” No you haven’t, period! There is nothing “barbeque” about this shrimp - neither the preparation nor the sauce. Why it’s called barbeque beats me; but then, I don’t care. This shrimp is so good; it’s the stuff that dreams are made of.I lived in New Orleans for 2 years. While there, I attempted to eat my way through the city. I was not able to dine in every great spot in the “Big Easy” but don’t feel sorry for me. I experienced the best and left with some good memories - not to mention all the recipes I could steal from willing and unwilling donors.
Many people have tried to copy Pascal’s Manale recipe; and it was even posted in the Times-Picayune newspaper several years ago - if in fact that was the authentic recipe. The recipe I have listed here is a culmination of no less than five different barbeque shrimp recipes that were given to me by friends who live there. It is not an exact match, but its close enough for me. If you ever find yourself in New Orleans, run, don’t walk to Pascal’s Manale. It will be one of the best experiences you’ll ever have. Trust me on this one.
New Orleans Barbeque Shrimp
Ingredients:
2 pounds shrimp
2 sticks butter, unsalted
4 cloves garlic, peeled and minced
1/4 cup olive oil
1 tablespoon worcestershire sauce
1/2 bottle beer (6 ounces) - preferably Abita Amber
Juice of one lemon
1 teaspoon cayenne pepper
1 tablespoon creole seasoning
1 tablespoon rosemary leaves, chopped
1 tablespoon parsley, chopped
1 teaspoon oregano, chopped
1 teaspoon paprika
1/2 teaspoon black pepper
Tabasco, to taste (optional)
French bread
Preparation:
Clean shrimp and lay into a shallow casserole dish in one layer.
Melt butter in a saucepan. Add all other ingredients, except bread, and stir until beer foam subsides. Cover with plastic wrap and refrigerate for 2 - 3 hours. Baste and turn shrimp every 30 minutes.
Preheat oven to 350 degrees and bake uncovered for about 20 minutes or until shrimp are pink and cooked.
Serve in a soup bowl with sauce and lots of french bread.
