Wednesday, January 09, 2008

Pascal's Manale Barbecue Shrimp Finally



Chef Mark DeFelice
Pascal's Manale
New Orleans, LA
Makes 2 servings

1 pound (21-25 count) shrimp, heads removed
5 teaspoons Manale Spice (recipe follows)
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Louisiana hot sauce
3/4 cup extra virgin olive oil
1/2 cup white wine
1 tablespoon unsalted butter
French bread for serving
Wash shrimp and pat dry. Put shrimp in a large skillet over high heat and add Manale Spice, garlic, Worcestershire sauce and hot sauce, stirring constantly. Pour olive oil over shrimp, then add white wine. Stir to blend all ingredients thoroughly.
Continue cooking over high heat for 8 minutes, stirring frequently. Add butter, and cook an additional 2 minutes until butter is thoroughly melted and blended in. Be careful not to overcook shrimp or they will become tough. Serve with French bread for dipping in sauce.
Manale Spice:
4 tablespoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
Combine all ingredients thoroughly and store in a dry, airtight container.

14 Comments:

Anonymous Anonymous said...

I used to work for Manale's and I never once saw a head removed. I also know for a fact that salted butter was used and alot more than your recipe calls for. Shame on Mark if he did give you a recipe. The family guards the recipe like a virgin. This recipe is bogus....sorry!

3:50 PM  
Anonymous Anonymous said...

Only once did I see the original recipe for Pascal Manale's BBQ shrimp. It was in the Times Picayune Food Section. It even told the "brand" name of the hot sauce they used. This recipe is no where close to the "true" recipe. Sorry but this recipe is not what it claims to be.

9:30 PM  
Blogger Chef Sara said...

http://www.louisianacookin.com/recipes/oct06/Oct06_recipe.htm

BTW Mark is the Co-Owner..I lived there, and have eaten there..heads were always on the shrimp..I think he made this user friendly for folks who cannot get head on shrimp.

2:38 AM  
Anonymous Anonymous said...

To you naysayers, the spice mix is about right (lots of pepper) and yes use more butter. What I cooked tonight was for all practical purposes the same as Manale's and with the heads on. As a transplanted New Orleanian it was nice and with lots of french bread. If you know how to cook you can figure it out.

8:17 PM  
Anonymous Anonymous said...

I've eaten that BBQ shrimp a gazillion times. 1 T of butter just doesn't make sense to me. Can't be right.

10:59 PM  
Anonymous Anonymous said...

I tried the recipe. It is great but more butter!

9:35 PM  
Blogger wendy said...

I agree about the utter...I swear there was beer in that recipe?

9:52 PM  
Blogger Bear said...

I 've eaten it a few times myself and yep, the heads are left on... load up on the butter...

My question is on method of preparation...I've seen some versions that call for the dish to be baked with all the seasoning and butter on it for 15 minutes, and then other calling for it to be sauteed in a large pan until done...

I've cooked it by using the saute method and it's turned out wonderful...but is that the way it should be done? Maybe our poster who used to work there can vouch for the method to be used. And was a half bottle of beer used?

2:15 PM  
Anonymous Anonymous said...

I dont know if were talking about the same entree/restaurant. The dish I have enjoyed as a visitor there a half dozen times has a worchestershire tasting broth. I just prepared the dish per your recipe - too much black pepper (you never mentioned mesh). Not enough worchestershire. Not enough liquid to enjoy mopping up with French bread. And definitely head-on..just like crawfish, that's where flavor comes from. Consider revising your recipe!

8:07 AM  
Blogger sharon said...

Kudos to the one who noted that this recipe was bogus. I know because I've not said anything ALL these years (I'm in my '50's) -- Manales protects this recipe like a virgin because they paid big money for it from a gentleman whose name I will withhold, who originally created it. I grew up next door to him, my mother used to help him make it and package the trays for shipping from his home. I go "crazy" everytime I see mention that Manale is the creator. But, you know what? That's ok...because they changed it and left out 2 little ingredients. The original dish is truly amazing! No one can touch it!

3:25 PM  
Blogger Robert said...

I was there last night and was told it was a combination of pan frying the shrimp with lots of pepper and then in the oven and the a 24 hour marinating period and then before they are served they pan heat them again. This waS from our waitress last night. She says its more in teh process. She stated several times margerine and not butter. Hope this helps

9:13 AM  
Anonymous Anonymous said...

I'd like to try this recipe, but separate the shrimp tails from the rest of the recipe, keeping only the heads in the mix. Then simply boil, or even BBQ the tails for a few minutes so they are not rubbery. Serve the heads and mess, and add the tails at the last minute.

3:01 AM  
Anonymous Anonymous said...

You will never be able to re-create Manale's BBQ Shrimp because the "secret" is that they recycle the sauce from batch to batch. It is like a sour mash for bourbon, only this one is filled with margarine, black pepper and shrimp brains, and it makes the last batch taste better than any of the previous batches.

FYI: Mark is a dick and rarely steps foot into the kitchen. When he does, there ain't nothing left but the shouting.

10:36 AM  
Anonymous Anonymous said...

No matter what, this recipe can't be worse than what I had in Ocean City, Maryland one time. I ordered BBQ Shrimp, and it came out as steamed shrimp drowned in KC Masterpiece.

11:38 PM  

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