Pascal Manale Barbecue Shrimp Recipe

New Orleans BBQ Shrimp NOLA Barbecued Shrimp

WEBMar 9, 2020 · Devein the shrimp with a paring knife and salt the shrimp lightly. Set them aside. In a saute pan or sauce pot, heat the bacon fat …

1. Peel the shrimp and remove the heads, if you have them, and set them aside. Devein the shrimp with a paring knife and salt the shrimp lightly. Set them aside.
2. In a saute pan or sauce pot, heat the bacon fat over medium high heat. When it's hot, add the shallots, garlic and shrimp shells and heads. Saute, stirring often, until the shrimp shells turn pink and the shallot is translucent.
3. Add the pepper, lemon, Worcestershire, rosemary, thyme, Creole seasoning, wine and stock. Bring this to a boil, then drop the heat to a simmer and reduce the mixture for about 15 minutes. Strain it, moving the liquid to a wide saute pan that will fit all the shrimp.
4. Bring the mixture to a boil and let it roll for 2 to 3 minutes. You ultimately want this to be a glaze, but you still need to cook the shrimp without overcooking them, so you'll need to use your judgment; the shrimp typically need about 3 to 5 minutes in the pan, maximum. So when the sauce just barely leaves a trail when you run a spatula through the middle of the pan, add all the shrimp and toss to combine.

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