BeachbummetteBeachbummetteSoWal InsiderBirmingham and Watersound5,742 postsJoined View profileMessageSoWal Insider
BeachbummetteSoWal InsiderBirmingham and Watersound5,742 postsJoined View profileMessageSoWal Insider6,230 views
This is off topic.....but does anyone know if Pascal Manale's is still open in New Orleans? I have not been there in a long time, but starting in the early 1980's we used to frequent it several times a year. The best BBQ shrimp....ever! Will have to see if Royal B's comes close.
Replies
18seacrestkristiseacrestkristiBeach Fanatic3,538 postsJoined View profileMessageBeach Fanatic
Re: Royal B - Fantastic!
This is off topic.....but does anyone know if Pascal Manale's is still open in New Orleans? I have not been there in a long time, but starting in the early 1980's we used to frequent it several times a year. The best BBQ shrimp....ever! Will have to see if Royal B's comes close.That's where I got turned on to it too, BB. :clap:I visited in the late 70's as a teen with my folks who lived on St. Charles for a while. At first I was like wonder why they left the head on like that but I guess it just makes it better. 😀 :wub:
30A Skunkape30A SkunkapeSkunkyBackatown Seagrove10,329 postsJoined View profileMessageSkunky
30A SkunkapeSkunkyBackatown Seagrove10,329 postsJoined View profileMessageSkunkyRe: Royal B - Fantastic!
Yes, it is alive and well. They flooded but had a total redo. But in my opinion, the BBQ shrimp available from any Brennan's eatery are better. Manale's invented the dish, but the Brennan family mastered it.
This is off topic.....but does anyone know if Pascal Manale's is still open in New Orleans? I have not been there in a long time, but starting in the early 1980's we used to frequent it several times a year. The best BBQ shrimp....ever! Will have to see if Royal B's comes close.
Yes, it is alive and well. They flooded but had a total redo. But in my opinion, the BBQ shrimp available from any Brennan's eatery are better. Manale's invented the dish, but the Brennan family mastered it.
seacrestkristiseacrestkristiBeach Fanatic3,538 postsJoined View profileMessageBeach Fanatic
Re: Royal B - Fantastic!
Do ya'll know how to make it? :cool: :idontno:
Do ya'll know how to make it? :cool: :idontno:
DDDDSoWal Expertgrapevine, tx. /On the road to SoWal23,871 postsJoined View profileMessageSoWal Expert
DDSoWal Expertgrapevine, tx. /On the road to SoWal23,871 postsJoined View profileMessageSoWal ExpertRe: Royal B - Fantastic!
Not sure if it's the same, but BR posted a wonderful recipe a long time ago. :idontno:
Do ya'll know how to make it? :cool: :idontno:
Not sure if it's the same, but BR posted a wonderful recipe a long time ago. :idontno:
30A Skunkape30A SkunkapeSkunkyBackatown Seagrove10,329 postsJoined View profileMessageSkunky
30A SkunkapeSkunkyBackatown Seagrove10,329 postsJoined View profileMessageSkunkyRe: Royal B - Fantastic!
Here are several recipes. It is easy.
http://www.gumbopages.com/food/seafood/bbq-shrimp.html
I just want to add a Skunkape tip-make sure to rinse your shrimp under cold water and pat them dry before you cook them...you do not want a bunch of sand in that melted butter when you are mopping it up with french bread!
Do ya'll know how to make it? :cool: :idontno:
Here are several recipes. It is easy.
http://www.gumbopages.com/food/seafood/bbq-shrimp.html
I just want to add a Skunkape tip-make sure to rinse your shrimp under cold water and pat them dry before you cook them...you do not want a bunch of sand in that melted butter when you are mopping it up with french bread!
Edited
yippieyippieBeach FanaticA local946 postsJoined View profileMessageBeach Fanatic
Re: Royal B - Fantastic!
Do you know where to find the recipe. I know how to make the grits, so simple. Just grits, salt, butter and gouda cheese. I used cheese I bought in Holland and they were delicious. Took the grits, which by the way should not be watery and put them in a scallop mold. Then I baked them a little while until slightly brown on top. Just delicious. You should be very mindful of the moisture level. If they are too dry they are horrible.
Shrimp recipe PLEASE!!!
Not sure if it's the same, but BR posted a wonderful recipe a long time ago. :idontno:
Do you know where to find the recipe. I know how to make the grits, so simple. Just grits, salt, butter and gouda cheese. I used cheese I bought in Holland and they were delicious. Took the grits, which by the way should not be watery and put them in a scallop mold. Then I baked them a little while until slightly brown on top. Just delicious. You should be very mindful of the moisture level. If they are too dry they are horrible.
Shrimp recipe PLEASE!!!
DDDDSoWal Expertgrapevine, tx. /On the road to SoWal23,871 postsJoined View profileMessageSoWal Expert
DDSoWal Expertgrapevine, tx. /On the road to SoWal23,871 postsJoined View profileMessageSoWal ExpertRe: Royal B - Fantastic!
With thanks to BR....
This recipe of mine was chosen to be in the Neiman Marcus cookbook, Pure and Simple. We adore this recipe, and it?s incredibly easy.
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.
With thanks to BR....
This recipe of mine was chosen to be in the Neiman Marcus cookbook, Pure and Simple. We adore this recipe, and it?s incredibly easy.
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.
Beach RunnerBeach Runnerbeats on hoodNear the ATL and in SoWal as often as possible15,269 postsJoined View profileMessagebeats on hood
Beach Runnerbeats on hoodNear the ATL and in SoWal as often as possible15,269 postsJoined View profileMessagebeats on hoodRe: Royal B - Fantastic!
Loved, loved, loved Pascal's Manale. That was always our special event place to go when at Tulane and for return visits after we graduated. I think that my recipe is a good approximation to their famous dish. Enjoy! Thanks DD for remembering it.
Laissez les bons temps rouler!
Loved, loved, loved Pascal's Manale. That was always our special event place to go when at Tulane and for return visits after we graduated. I think that my recipe is a good approximation to their famous dish. Enjoy! Thanks DD for remembering it.
Laissez les bons temps rouler!
seacrestkristiseacrestkristiBeach Fanatic3,538 postsJoined View profileMessageBeach Fanatic
Re: Royal B - Fantastic!
Thanks skunkape, wow, that's a lotta butter. 😱 No wonder it's so dern good. I guess, number 2 would be the healthiest but WTH, sometimes ya just gotta live a little.
Thanks,dd! :wub: :wave:
Oui ;-) now what did you say, BR? 😀 Could you use canola or olive oil just as easy in your recipe?
Here are several recipes. It is easy.
http://www.gumbopages.com/food/seafood/bbq-shrimp.html
I just want to add a Skunkape tip-make sure to rinse your shrimp under cold water and pat them dry before you cook them...you do not want a bunch of sand in that melted butter when you are mopping it up with french bread!
Thanks skunkape, wow, that's a lotta butter. 😱 No wonder it's so dern good. I guess, number 2 would be the healthiest but WTH, sometimes ya just gotta live a little.
With thanks to BR....
This recipe of mine was chosen to be in the Neiman Marcus cookbook, Pure and Simple. We adore this recipe, and it?s incredibly easy.
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.
Thanks,dd! :wub: :wave:
Loved, loved, loved Pascal's Manale. That was always our special event place to go when at Tulane and for return visits after we graduated. I think that my recipe is a good approximation to their famous dish. Enjoy! Thanks DD for remembering it.
Laissez les bons temps rouler!
Oui ;-) now what did you say, BR? 😀 Could you use canola or olive oil just as easy in your recipe?
drsveltedrsvelteBeach FanaticSandestin & Red Stick305 postsJoined View profileMessageBeach Fanatic
drsvelteBeach FanaticSandestin & Red Stick305 postsJoined View profileMessageBeach FanaticRe: Royal B - Fantastic!
Pascale's Manale!! What a great legacy restaurant. 😀. One time we were there and the room we were seated in was simply packed. The tables were crammed together and you had to be really "svelte" to get through the jumble. We were watching the wait staff do their pirouttes around the tables to deliver the steaming bowls of BBQ shrimp when one waitress tripped or lost her balance. One bowl of the garlicky, buttery shrimp went right down the back of an unsuspecting diner! Yowsa!
Pascale's Manale!! What a great legacy restaurant. 😀. One time we were there and the room we were seated in was simply packed. The tables were crammed together and you had to be really "svelte" to get through the jumble. We were watching the wait staff do their pirouttes around the tables to deliver the steaming bowls of BBQ shrimp when one waitress tripped or lost her balance. One bowl of the garlicky, buttery shrimp went right down the back of an unsuspecting diner! Yowsa!
Beach RunnerBeach Runnerbeats on hoodNear the ATL and in SoWal as often as possible15,269 postsJoined View profileMessagebeats on hood
Beach Runnerbeats on hoodNear the ATL and in SoWal as often as possible15,269 postsJoined View profileMessagebeats on hoodRe: Royal B - Fantastic!
Olive oil might work. Let's see, it calls for 2 sticks = 1 cup of butter plus 1 cup of vegetable oil. Maybe leave out the veg oil and start with a cup of olive oil? :idontno: Sort of a Tuscan version. I have also experimented with fresh basil and oregano which tastes nice. This is the only dish I make that daughter will allow me to use dried herbs -- she thinks dried herbs taste moldy. Whatever.
Let the good times roll!
Oui ;-) now what did you say, BR? 😀 Could you use canola or olive oil just as easy in your recipe?Never tried it without butter. The way I figure it, I only make it once a year, so I don't worry about the butter.
Olive oil might work. Let's see, it calls for 2 sticks = 1 cup of butter plus 1 cup of vegetable oil. Maybe leave out the veg oil and start with a cup of olive oil? :idontno: Sort of a Tuscan version. I have also experimented with fresh basil and oregano which tastes nice. This is the only dish I make that daughter will allow me to use dried herbs -- she thinks dried herbs taste moldy. Whatever.
Let the good times roll!
seacrestkristiseacrestkristiBeach Fanatic3,538 postsJoined View profileMessageBeach Fanatic
Re: Royal B - Fantastic!
Oh, I would still want to use the butter maybe just sub the veg oil for olive or canola. 😀 Just wonderin' if you thought subbin' the oils would mess it up. I :wub: butter. Laissez les bons temps rouler! :clap:I asked Hubba to go here. I keep wantin' to call it Triple B though!
Oh, I would still want to use the butter maybe just sub the veg oil for olive or canola. 😀 Just wonderin' if you thought subbin' the oils would mess it up. I :wub: butter. Laissez les bons temps rouler! :clap:I asked Hubba to go here. I keep wantin' to call it Triple B though!
Edited
Andy AAndy ABeach FanaticBlue Mountain Beach4,389 postsJoined View profileMessageBeach Fanatic
Andy ABeach FanaticBlue Mountain Beach4,389 postsJoined View profileMessageBeach FanaticRe: Royal B - Fantastic!
Do ya'll know how to make it? :cool: :idontno:
This recipe is from my favorite cookbook "the Cotton Country collection" Manale's Bar-B-Qued Shrimp 1 pound shrimp, Olive oil, Cracked black pepper, Salt, Lemon juice, Tabasco Lea & Perrns, Butter. Place whole shrimp, shells on, in single layer in oven proof dish. Drizzle olive oil on top of shrimp. Pepper shrimp until they are black, when you think you have enough pepper, add more. Add lots of salt, lemon juice, Tabasco and Lea & Perrins. Remember you are seasoning through the shells. Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes. Be sure and taste to see if they are done. Serve these with newspaper on the table and lots of napkins. Have French bread to sop up the oil and encourage guests to eat shells, as well, if river shrimp are used. With cold beer and green salad you have the makings of a great informal party. Base the amount of shrimp on the number of guests. This is directly out of the book and we have used this recipe many times and it is very similar to Manale's. I love their Bar-B-Que Shrimp. I tried to get the recipe in a nicer format, but I'm not familar enough with the nuances of the posting mechanism to do it. Need lessons I guess.
seacrestkristiseacrestkristiBeach Fanatic3,538 postsJoined View profileMessageBeach Fanatic
Re: Royal B - Fantastic!
:cool: Thanks Andy! :wave:That sounds grayt! 😀
:cool: Thanks Andy! :wave:That sounds grayt! 😀
KurtKurtAdminSoWal2,470 postsJoined View profileMessageAdmin
KurtAdminSoWal2,470 postsJoined View profileMessageAdminThis is off topic.....but does anyone know if Pascal Manale's is still open in New Orleans? I have not been there in a long time, but starting in the early 1980's we used to frequent it several times a year. The best BBQ shrimp....ever! Will have to see if Royal B's comes close.
I moved these posts from the Royal B thread. If you are going to change topics please start a new thread.
Thanks!
rapunzelrapunzelBeach FanaticPoint Washington2,514 postsJoined View profileMessageBeach Fanatic
rapunzelBeach FanaticPoint Washington2,514 postsJoined View profileMessageBeach FanaticMr. B's recipe.....
Barbecued Shrimp
16 jumbo shrimp, heads on 2 teaspoons Creole seasoning
1/2 cup Worcestershire sauce 1 teaspoon minced garlic
2 tbsp fresh lemon juice (2) 3 sticks cold unsalted butter, cubed
2 tsp ground black pepper French bread
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Barbecued Shrimp
16 jumbo shrimp, heads on 2 teaspoons Creole seasoning
1/2 cup Worcestershire sauce 1 teaspoon minced garlic
2 tbsp fresh lemon juice (2) 3 sticks cold unsalted butter, cubed
2 tsp ground black pepper French bread
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
Edited
JBJBBeach FanaticTuscaloosa1,445 postsJoined View profileMessageBeach Fanatic
JBBeach FanaticTuscaloosa1,445 postsJoined View profileMessageBeach FanaticMr. B's recipe.....
Barbecued Shrimp
16 jumbo shrimp, heads on 2 teaspoons Creole seasoning
1/2 cup Worcestershire sauce 1 teaspoon minced garlic
2 tbsp fresh lemon juice (2) 3 sticks cold unsalted butter, cubed
2 tsp ground black pepper French bread
In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.
That is the quintessential recipe. As someone above said, Manale's may have invented the dish, but the Brennan's perfected it. One note, make sure you use large WILD shrimp (we have actually used royal reds before. Smaller than real jumbos, but most excellent taste). For those willing to go all out with the Mr. B's thing, make a big pot of Gumbo Ya-Ya to go along with it. But be prepared to spend at least an hour stirring the roux.
Edited
jamnolfinjamnolfinBeach Lover77 postsJoined View profileMessageBeach Lover
Captain Andersons in panama City Beach has great grilled shrimp. They call theirs grilled, same thing and they are awesome
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