Gallagher Kitchen

Pascal Manale's Famous New Orleans Barbequed Shrimp 🍤🌶️

Dive into this mouthwatering dish that's a New Orleans classic! This easy-to-follow recipe is packed with flavor and will transport you straight to the vibrant streets of the French Quarter. Perfect for gatherings, this dish pairs beautifully with a fresh loaf of French bread to soak up the spicy, buttery sauce.

Ingredients

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Pull the heads off the shrimp. Use pointed scissors to cut the shell along the back, all the way to the tail.
  3. Carefully pull out the black vein using a small knife or toothpick.

🧂 Tip: Make sure not to skip this step! Removing the black vein ensures a cleaner taste and texture.

  1. In a broiling pan, heat the butter and sauté the minced garlic until fragrant.
  2. Add the Lea & Perrins, Louisiana Hot Sauce, and season to taste with salt, pepper, and cayenne. Stir well to combine.
  3. Arrange the shrimp in a single layer in the pan, ensuring they are coated with the sauce.
  4. Bake in the preheated oven for approximately 20-30 minutes or until the shrimp are pink and cooked through.

🍞 Serving Suggestion: Everyone peels and eats the shrimp by hand, diving into that rich, buttery sauce with fresh French bread – a true New Orleans experience that you won't want to miss!

Variations & Tips

Cooking Notes

Enjoy the cooking and savor every last bite! 🍴

All Revisions

ocr Here's the text from the image you provided: --- **PASCAL MANALE'S FAMOUS** **NEW ORLEANS BAR-B-QUED SHRIMP** - 2 lbs. large fresh shrimp, still in shell - 1 stick butter - 2 cloves garlic, finely minced - 1 tsp. Lea & Perrins (that's pronounced Lee & Perrau in Nawlins) - 1 tsp. Louisiana Hot Sauce (Yankees can use Texas Pete) - Fresh ground black pepper, salt and cayenne pepper to taste - 1 small bunch fresh chopped parsley This is a world-famous dish, and there's nothing to it! **Instructions:** Preheat oven to 350°F. Pull heads off shrimp. Take pointed scissors and cut shell on back all the way back to the tail. Take a small knife or toothpick and pull out black vein. Heat butter in a broiling pan and sauté garlic. Add remaining ingredients and stir well. Make sure shrimp are arranged in one layer in bottom of pan. Put in oven and bake for approximately 20-30 minutes until cooked. Everyone peels and eats the shrimp by hand, and sops up the butter sauce with fresh French bread. **Feeds 2 hungry!** Ed Bohannon 144 --- Enjoy the cooking!
llm # Pascal Manale's Famous New Orleans Barbequed Shrimp 🍤🌶️ Dive into this mouthwatering dish that's a New Orleans classic! This easy-to-follow recipe is packed with flavor and will transport you straight to the vibrant streets of the French Quarter. Perfect for gatherings, this dish pairs beautifully with a fresh loaf of French bread to soak up the spicy, buttery sauce. ## Ingredients - **For the Shrimp:** - 2 lbs. large fresh shrimp, still in shell - 1 stick butter - 2 cloves garlic, finely minced - 1 tsp. Lea & Perrins (pronounced Lee & Perrau in Nawlins!) - 1 tsp. Louisiana Hot Sauce (Yankees can substitute with Texas Pete) - Fresh ground black pepper, salt, and cayenne pepper to taste - 1 small bunch fresh chopped parsley ## Instructions 1. Preheat your oven to 350°F (175°C). 2. Pull the heads off the shrimp. Use pointed scissors to cut the shell along the back, all the way to the tail. 3. Carefully pull out the black vein using a small knife or toothpick. > 🧂 **Tip:** Make sure not to skip this step! Removing the black vein ensures a cleaner taste and texture. 4. In a broiling pan, heat the butter and sauté the minced garlic until fragrant. 5. Add the Lea & Perrins, Louisiana Hot Sauce, and season to taste with salt, pepper, and cayenne. Stir well to combine. 6. Arrange the shrimp in a single layer in the pan, ensuring they are coated with the sauce. 7. Bake in the preheated oven for approximately 20-30 minutes or until the shrimp are pink and cooked through. > 🍞 **Serving Suggestion:** Everyone peels and eats the shrimp by hand, diving into that rich, buttery sauce with fresh French bread – a true New Orleans experience that you won't want to miss! ## Variations & Tips - **Make it Extra Zesty:** Feel free to add a splash of lemon juice or a sprinkle of Old Bay seasoning for an extra flavor kick. 🍋 - **Seafood Lovers:** Consider adding scallops or crab to the mix for a seafood medley. - **Leftovers?** If there's any sauce left (which is unlikely), it makes a delightful dressing for a seafood salad or a pasta dish the next day! ## Cooking Notes - **Feeds 2 Hungry Foodies!** Adjust ingredient amounts if you're having company – trust us, this dish goes fast! - **Pairing Suggestions:** Complement this dish with a chilled white wine, like a Sauvignon Blanc, or an ice-cold beer for the ultimate dining experience. Enjoy the cooking and savor every last bite! 🍴
name Pascal Manale's Famous New Orleans Barbequed Shrimp

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