WebHow To Make authentic new orleans bbq shrimp. 1. In a large heavy skillet, preferably cast iron, combine shrimp, lemon juice, garlic, lemon juice, black peppers, Creole seasoning, …
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The most essential ingredient in the Pascal Manale BBQ Shrimp is the shrimp with the head-on since it contains the fat, protein, and flavors that make the most of your BBQ shrimp. Furthermore, using unpeeled shrimp is a must. It simply won’t be that good with the peels removed. Plus, the shells help to keep shrimp tender and moist.
He said the restaurant always uses margarine, not butter Rinse shrimp and pat dry. Place shrimp in a medium saucepan. Add spice, garlic, Worcestershire and Tabasco and stir to coat shrimp. Pour melted margarine over shrimp and then white wine.
DO NOT use margarine! Real butter only.) 5 pounds shrimp, heads and shells on. [This feeds 8-10 people, BTW ... cut it in half if you need to.] Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes. Melt the rest of the butter.
We eat at Manale's in New Orleans a lot, and this is much like their signature dish. Hot French bread, cold beer and a green salad makes for a great informal party. MAKE IT SHINE! ADD YOUR PHOTO Join the conversation! AMT. PER SERVING % DAILY VALUE Place whole shrimp in a single layer in an oven proof dish. Drizzle olive oil on top of shrimp.