Pascal Manale's / BBQ shrimp

[Beachbummette]

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.

 

[seacrestkristi]

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. 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.

 

[30A Skunkape]

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.

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.

 

[seacrestkristi]

Re: Royal B - Fantastic!

Do ya'll know how to make it?

 

[DD]

Re: Royal B - Fantastic!

Do ya'll know how to make it?

Not sure if it's the same, but BR posted a wonderful recipe a long time ago.

 

[30A Skunkape]

Re: Royal B - Fantastic!

Do ya'll know how to make it?

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!

 

[yippie]

Re: Royal B - Fantastic!

Not sure if it's the same, but BR posted a wonderful recipe a long time ago.

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!!!

 

[DD]

Re: 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.

 

[Beach Runner]

Re: 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!

 

[seacrestkristi]

Re: 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!

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!

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?