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This famous dish is from Pascals Manale, New Orleans LA. Since 1913, the simplicity is classic NOLA cuisine. The flavor is amazing. Enjoy with warm, crusty, french bread served from a paper sack.
Takes about 15min and serves 2-3
I have been to Pascal's many times and I get the same thing every time. I cant help it!
If you are visiting, be sure and eat there. Make reservations, go early, have a cocktail and a dozen raw from their raw bar. Fabulous!
1 pound or 21-25 head-on, unpeeled, wild Gulf shrimp. Do not use farm raised.
Manale Spice Mix
1/2 teaspoon chopped garlic
1/2 cup Worcestershire sauce
1/4 teaspoon Tabasco sauce
3/4 cup olive oil
1/2 cup white wine
4 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
In a small bowl mix up the Manale spice mix.
Wash and pat dry shrimp, place in a large bowl. Add the Manale spice mix, garlic, Worcestershire and Tabasco. Then pour the olive oil over the shrimp, adding the white wine. Stir together.
Put a big pat of butter in the pan and add the shrimp mixture, cook over high heat until shrimp are done, approximately 5-8 minutes. Do not overcook shrimp.
Plate the shrimp in a wide soup bowl. Get a bib, peel the shrimp and go to town. Serve with hard-crust warm french bread for dipping in the buttery, peppery sauce.
Credit to Pascals Manale 1838 Napoleon Ave, New Orleans, LA 70115
Urban Cowgill Sept 2017 (updated 2024)