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Manale's BBQ Shrimp

There is a restaurant in New Orleans called Pascal's Manale.  It's located in the Uptown neighborhood and Manale's BBQ Shrimpthe building was originally a grocery store.  

In 1913 the building was converted to a restaurant by Frank Manale.  When he died in 1937 the restaurant was taken over by Pascal Radosta, the grandfather of the current owner.  Pascal simply tacked his first name onto Frank's last name to establish that the same restaurant had a new identity. 

The story goes that in 1954 the BBQ shrimp was invented by a customer who wanted something new so he was invited to whip up something.  BBQ shrimp has nothing to do with barbeque, and the shrimp are not grilled.    It is called BBQ after the color of the butter sauce.  Go figure.

They still serve these shrimp the same way after over 50 years.  You will need lots of napkins and maybe a bib.  You peel and eat the hot shrimp and dip them in their sauce and wipe your fingers on your bread....and of course dunk the bread in the sauce.

Recipe By     : Sitara
Serving Size  : 8    Preparation Time :1:00
Categories    : Appetizers                       New Orleans/Cajun/Creole
                Main Dishes                      Seafood

  Amount  Measure       Ingredient -- Preparation Method
   --------    ------------      --------------------------------
   3            pounds          large shrimp -- head on, 16/lb or larger if you can find them
   1            tablespoon    fresh lemon juice
   2            teaspoons     Worcestershire sauce
  1/4         cup                 dry white wine
   5           cloves            garlic -- minced
1 1/2        pounds          butter -- 3 sticks  (yes that's right)
   1           teaspoon       paprika
   2           tablespoons   freshly ground black pepper
   1           tablespoon    McCormick's (or equivalent) BBQ Spices
   1           tablespoon    Tony Chacheries Creole Seasoning
   1/4        teaspoon       Tabasco sauce -- or more if you like  your dish hotter

This dish is to be made with whole, heads-on shrimp if you can find them.   A lot of flavor comes from the fat in the head of the shrimp that melts into the sauce.  If you can't get heads on shrimp, the dish will be just as delicious but not as deeply flavored.

Rinse the shrimp and shake excess water from them.  Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire and garlic over them.   Bring to a light boil and cook, agitating the pan, until the shrimp turn pink.

Cover the shrimp with a  film of the spices shaking them evenly all over the shrimp.  Add chunks of butter to the pan and agitate the pan as the butter melts.  Keep adding butter after the previous chunk has melted and keep agitating the pan until you have a creamy looking orange hued sauce.

When all the butter is incorporated, serve 6-8 shrimp per person  in deep plates or bowls.  Serve with hot french bread for wiping your fingers and dipping in the sauce.