Best Pascals Manale Bbq Shrimp Recipes

Authentic New Orleans BBQ Shrimp image

Provided by Donna Graffagnino

Categories Seafood

Time 15m

Number Of Ingredients 11

16-20 jumbo shrimp (about 1 1/2 pounds)
2 Tbsp fresh lemon juice (2 lemons)
1 tsp minced garlic
2 tsp coarsely ground black pepper
1 tsp freshly cracked black pepper
2 tsp creole seasonings (tony cacherie's)
1/3 c worcestershire sauce
4 bay leaves
3 stick unsalted butter, cubed
french bread (reislings or leidenheimer's)
lots of napkins or a wet hand towel

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 image

Provided by San Marcos Sunshine

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup butter (NO substitute)
1 cup olive oil (I use 1/2 of each) or 1 cup canola oil (I use 1/2 of each)
4 bay leaves
4 teaspoons dried fine herbs
8 crushed garlic cloves
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground pepper
2 lemons, juice of
2 teaspoons salt (I omit this)
1 (6 ounce) bottle louisiana hot sauce
2 lbs washed large raw shrimp, in shell

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!

Manale's Bar-B-Que Shrimp image

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 Manale's Barbecued Shrimp Recipe - (3.1/5) image

Provided by ruthg

Number Of Ingredients 7

1 pound headless shrimp, 21 to 25 count
5 teaspoons Manale's spice*
1/2 teaspoon chopped garlic
1/2 teaspoon Lea & Perrin's Worcestershire sauce
1/4 teaspoon Tabasco
1 cup margarine, melted
1/2 cup white wine, such as Chablis

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.