Jump to recipeIf you’ve spent much time in New Orleans, you will probably recognize this landmark – Pascal’s Manale. The first time I ever ate there was in January of 1970 – a lifetime ago it seems. I’m a small-town girl who married a city-slicker guy, except that his city is still pretty small by New York, Dallas or Atlanta standards. We got to New Orleans by way of First Landmark Missionary Baptist Church on a balmy January evening and a wedding ceremony that we were both too exhausted to remember.
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| Courtesy of Pascal’s Manale |
New Orleans was our “destination” honeymoon – and it was a big deal for the two of us. Newlywed, practically penniless, with one of us still in college and the other freshly graduated on her wedding day (not smart, but we were young and in LUV), we opened ourselves up to all that N’awlins had to offer – or so we thought. Our first night was spent at the
Roosevelt Hotel and its all you can drink champagne buffet. It didn’t take much champagne – we were just too pooped to party. Room service brunch the next day (well, it was more like lupper) was this mountainsized delight called Pancakes Oscar. Oh my goodness (OMG for all of you up-t0-date hip people)! We had enough pancakes to last us the first year of our marriage – having placed two orders, of course. These weren’t naked pancakes, however. Piled on top, around the sides and in between each flat, round circle of pecan buttermilk delight, was more whipped cream and strawberries than I had ever seen at a summertime ice cream social at FLMBC (the aforementioned wedding chapel).
We were well on our way to an authentic culinary indoctrination to NOLA. At that young age our metabolisms were still running rampant, so we could actually finish off that concoction and go looking for more eats. Which brings us to Pascal’s. This is where hubby and I first made acquaintance with barbecue shrimp.
I had eaten lots of barbecue – my dad was known for his – but I had never eaten shrimp prepared this way before. It was love at first sight for the both of us. We’ve been back to the Crescent City several times since and always manage a trip to PM. Some traditions( and husbands) are worth hanging on to.
This is my scaled down, easy for a work night version. It lacks the ambience, but you can create that on your own. Mardi Gras decorations are probably on sale at your local Hobby Lobby, so go stock up and make this dish. Grab some really good sour dough French bread while you are out. You will need it to sop (yes, I said sop) up the spicy (very fattening) juice in which the shrimp has cooked.
We typically make this barbecue shrimp using Royal Reds from our beach trip excursion to
Joe Patti’s. If you’ve never been to this famous fish market, you really ought to put it on your bucket list of places to visit. And if you’ve never eaten Royal Reds, well it’s about time you did!
Microwave Barbeque Shrimp and Pascal’s Manale
Notes
Serve with lots of French bread (garlic if you prefer) and maybe a green salad. Nothing else is needed. Be sure to have plenty of paper towels on hand. It's a mess to eat, but worth every bit of the clean up that follows. At least you don't have to wait for a trip to New Orleans to enjoy it. This is a really flexible recipe. If you cook at all, you can adjust this to whatever heat and amount you need. If you don't cook, well enjoy reading about it.
Ingredients
- 1 1/2 cups butter (the real stuff), melted
- 2 tablespoons Worcestershire
- 1 tablespoon (or MORE) Tabasco (If you have to ask what that is, don't even bother making this dish.)
- 1/2 cup freshly squeezed lemon juice (I use that Minute Maid frozen juice all of the time; it's good.)
- 1 1/2 tablespoons paprika (My mamaw always said "pap-uh-ree-ka.")
- 1/2 tablespoons garlic powder (I probably use more, and I most likely use a fresh garlic bulb or two if it's around)
- 1 1/2 tablespoons Creole seasoning (You can buy this or make your own. Emeril's Bayou Blast is a good one. I'll send you a recipe if you need one.)
- 2 tablespoons freshly ground coarse black pepper ( at least )
- 2 1/2 pounds jumbo shrimp in the shell (If you have shrimp with the heads on, it's even better flavor. It's not a requirement though.)
Instructions
- Melt the butter in a microwave-safe dish. This should not be too small because you will want to spread out the shrimp and be able to turn it.
- Add the Worcestershire, Tabasco, lemon juice, paprika, garlic powder and Creole seasoning.
- Add the shrimp and stir to coat with the melted butter mixture.
- Cover the dish with plastic wrap. Microwave on HIGH for a total of 8 minutes (this may depend upon the shrimp), stopping to stir and coat the shrimp at 2 minute intervals.
- The shrimp should be pink throughout. Do not overcook it or it will be tough.
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thanks for stopping by my blog. i did see that picture on kelly’s blog.
Hi there!
Thanks for your visit and sweet comment. I hope you’ll visit me often…you’re always welcome. I’ve enjoyed my brief visit here tonight. It’s late and I’m heading out of town in the morning so I’m off to bed, but I’ll come back again.
Hugs!
Kat
We went there on a NOLA trip and I remember the shrimp (and it seems like there were bibs?!?!). It was soo good!
Definitely bibs!