Pascal Manale’s Barbecue Shrimp Recipe: CRAZY Recipe

If you’ve ever been to New Orleans, or even just talked to someone who has, chances are you’ve heard whispers of a legendary dish: Pascal Manale’s Barbecue Shrimp Recipe.

It’s a plate of utter deliciousness, a spicy, buttery, tangy flavor explosion that’s got folks lining up down the street since way back in 1913.

Now, here’s the funny thing. It’s called “barbecue” shrimp, but you won’t find a grill in sight: no smoky char, no slathering of sticky-sweet sauce. What you will find is a whole lot of spice, a river of butter, and a generous splash of something unexpected – beer. Yeah, you heard that right!

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Key Takeaways

• Pascal Manale’s Barbecue Shrimp is a New Orleans legend, and for good reason!
• Despite the name, it’s got nothing to do with grills or barbecue sauce.
• The real magic is in the spices, the butter, and a touch of local beer.
• You CAN make this iconic dish right in your kitchen.

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A New Orleans Classic: Pascal Manale’s Barbecue Shrimp Recipe

I’m here to spill all the secrets of this iconic dish. We’re going to dive into what makes Pascal Manale’s Barbecue Shrimp so special, the ingredients you’ll need, and the step-by-step magic that turns simple shrimp into a masterpiece.

Get ready, because by the end of this, you won’t just be craving this dish – you’ll be ready to recreate it in your kitchen.

The Essential Ingredients

Let’s talk about the building blocks of this legendary dish. Here’s a breakdown of the essentials:

Ingredient	Notes
Jumbo Shrimp	A complex blend, the key to the dish
Black Pepper	Essential for the base flavor
Cayenne Pepper	Adds the heat!
Creole Seasoning	Provides a savory umami flavor
Worcestershire Sauce	Provides savory umami flavor
Lemon Juice	Freshly squeezed, balance the richness
Beer	Traditionally a local Louisiana beer (like Abita Amber)
Butter	High-quality, creates the luxurious sauce

Important Tip: Freshness is everything! Top-quality shrimp means top-quality flavor.

Pascal Manale’s Barbecue Shrimp Recipe: Step by Step

Here’s where things get exciting. Let’s walk through how to create that Pascal Manale magic:

Prep Time:

1. Gather Your Ingredients: This is key! Get your hands on about 2 pounds of jumbo shrimp (heads on if you’re feeling traditional), a generous tablespoon of Creole seasoning, along with black pepper, cayenne, Worcestershire sauce, lemon juice, a full stick of good butter, and a bottle of your favorite local beer (or something similar).
2. Spice Things Up: Give those shrimp a good dusting of Creole seasoning, black pepper, and a healthy pinch of cayenne if you like heat. Be generous – flavor is the name of the game!

Time to Cook!

1. Fire Up the Heat: Get a large skillet or cast-iron pan blazing hot. We’re talking searing temperature here.
2. Sizzle and Spice: Toss your seasoned shrimp into the hot pan. You’ll hear that satisfying sizzle! Cook for about a minute per side. Don’t overcrowd the pan – do this in batches if you need to.
3. Deglaze and Flavor: Splash in a good glug of Worcestershire sauce (around ¼ cup) and about a half bottle of your beer. Let it bubble and reduce for a couple of minutes, soaking up all that delicious flavor from the pan.
4. Butter Bath: Now comes the magic. Start whisking in your butter, a couple of cubes at a time, until it’s completely melted and emulsified into that gorgeous, velvety sauce. It takes about 5 minutes. If things get too hot, lower the heat just a touch.
5. Final Touches: Squeeze in that fresh lemon juice, give it a last stir, and pull it off the heat. Your shrimp should be perfectly pink and cooked through.

Get Ready to Feast!

Now, this isn’t a dainty dish. Get a fresh loaf of crusty French bread and prepare to dig in. Maybe grab some napkins too, or just embrace the delicious mess! The shrimp are spicy, buttery, and infused with that incredible depth of flavor.

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Pascal Manale’s Barbecue Shrimp Recipe Serving Suggestions

You can’t talk about Pascal Manale’s Barbecue Shrimp without talking about the bread. Here’s the deal:

• Crusty French Bread: It’s your mop, your spoon, your edible napkin. Get a fresh loaf and tear into it.
• Keep It Simple: This dish is a star, let it shine. A sprinkle of fresh parsley or some lemon wedges are perfect garnishes.

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Pascal Manale’s Barbecue Shrimp Recipe: The Variations

While the classic recipe is pure perfection, there are a few ways to make this dish your own:

• The Po-Boy: Imagine a crusty French roll, hollowed out, and overflowing with those spicy, buttery shrimp. That’s a New Orleans po-boy, and man, is it good!
• Pasta Possibilities: Barbecue shrimp tossed with creamy pasta? Oh yes, it’s a thing, and it’s incredible.
• Spice It Up (or Down): Love a kick? Crank up the cayenne. Prefer it milder? Ease up on the heat.
• Alternative Proteins: While shrimp are traditional, you could experiment with crawfish or even scallops with a similar cooking technique.

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Tips for the Perfect Pascal Manale’s Barbecue Shrimp Recipe

Ready to master this dish? Keep these extra tips in mind:

• Source the Best Shrimp: This will make a world of difference in the final flavor. Ask your fishmonger for the freshest catch.
• Butter Matters: Don’t hold back. Good quality butter is key to a rich, luxurious sauce.
• Embrace the Mess: These shrimp are meant to be eaten with your hands. Forget the fork, and dig in!
• Experiment and Have Fun: Try a little extra spice or a splash of your favorite hot sauce.

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Table: Creole Seasoning Breakdown

If you’re not familiar with Creole seasoning, here’s a quick guide to common ingredients:

Ingredient	Typical Uses
Cayenne Pepper	Adds heat and depth
Black Pepper	Essential for a peppery bite
Paprika	Smoky sweetness and color
Onion Powder	Savory base flavor
Garlic Powder	Aromatic and pungent
Dried Oregano	Earthy, herbal notes
Dried Thyme	Aromatic and slightly floral
Salt	Enhances all the flavors

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A Note on Creole vs. Cajun

You might hear “Creole” and “Cajun” thrown around when talking about Louisiana cuisine, and there’s a difference! Here’s a quick breakdown:

• Creole: Historically influenced by French, Spanish, and African flavors. Often features tomatoes, a sophisticated use of spices, and a focus on creamy, rich sauces. Think of dishes like gumbo and jambalaya.
• Cajun: Stemming from French-Canadian settlers in rural Louisiana. Flavors are bolder and often spicier, featuring heavy use of the “holy trinity” – onions, celery, and bell peppers. Think of dishes like boudin and crawfish etouffee.

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More Tips and Tricks for Your Barbecue Shrimp Recipe

• The Shrimp Shell Debate: Traditionally, the shrimp are served with heads and shells on. This adds flavor, but some folks prefer to remove them before cooking. It’s a personal preference!
• Butter Temperature Matters: Start with cold butter and cut into cubes. It’ll melt gradually and create a silky sauce instead of separating.
• Batch Cooking: If you’re feeding a crowd, cook the shrimp in batches to avoid overcrowding the pan. You want them to sear, not steam.
• The Power of Leftovers: Those leftover shrimp are amazing in omelets, tossed into salads, or even on pizza!

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FAQs

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Pascal Manale’s Barbecue Shrimp Recipe Conclusion

There’s a reason Pascal Manale’s Barbecue Shrimp recipe has become a culinary legend. The combination of fresh seafood, bold spices, and that luxurious, buttery sauce is pure magic. But the true heart of this dish lies in the joy of cooking it, sharing it, and making it your own.

Whether you’re a New Orleans local, a seasoned home cook, or someone who just loves delicious food, I hope this guide has inspired you to give this iconic recipe a try.

Remember, don’t be afraid to experiment, taste as you go, and most importantly, have fun! After all, cooking should be as enjoyable as the meal itself.