Best Pascals Manale Bbq Shrimp Recipes

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.

PASCAL'S MANALE BBQ SHRIMP image

Categories Shellfish

Yield 8 people

Number Of Ingredients 13

2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don't
whine. DO NOT use margarine! Real butter only.)
2 tbs Creole Seasoning to taste; OR
3-4 tsp cayenne pepper and 3 - 4 teaspoons black pepper, to taste
2 tbs chopped rosemary leaves
1/2 cup Worcestershire sauce
6 ounces good beer (microbrewery is preferable to mainstream swill)
5-10 cloves garlic, finely minced (or as much as you like)
1 medium onion, very finely minced
3 ribs celery, very finely minced
3-4 tbs chopped parsley
2 tsp fresh-squeezed lemon juice
5 pounds shrimp, heads and shells on.

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!

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.

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!