Pascal Manale's / BBQ shrimp

[drsvelte]

Re: 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!

 

[Beach Runner]

Re: Royal B - Fantastic!

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? 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!

 

[seacrestkristi]

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 butter. Laissez les bons temps rouler! I asked Hubba to go here. I keep wantin' to call it Triple B though!

 

[Andy A]

Re: Royal B - Fantastic!

Do ya'll know how to make it?

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.​

 

[seacrestkristi]

Re: Royal B - Fantastic!

Thanks Andy! That sounds grayt!

 

[Kurt]

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.

I moved these posts from the Royal B thread. If you are going to change topics please start a new thread.
Thanks!

 

[rapunzel]

Mr. 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.

 

[JB]

Mr. 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.

 

[jamnolfin]

Captain Andersons in panama City Beach has great grilled shrimp. They call theirs grilled, same thing and they are awesome