Pascal’s Manale BBQ Shrimp is a famous New Orleans dish loved for its rich, buttery sauce packed with spices and fresh shrimp. This dish is not grilled but cooked in a spicy, citrusy butter sauce that clings to the peel-on shrimp, making it a finger-licking favorite. It first gained fame at Pascal’s Manale restaurant, a staple of Uptown New Orleans dining.
The magic lies in the sauce’s bold flavors—lemon, garlic, Worcestershire sauce, and a special blend of spices—that turn ordinary shrimp into something extraordinary. It’s messy, fun, and perfect for sharing, especially with fresh French bread to soak up every last drop.
If you love a dish with a kick and a buttery finish, Pascal Manale BBQ Shrimp hits the spot every time 🦐🍞. Many home cooks trying to replicate this classic find it straightforward but highly rewarding. Let’s dive into the recipe and bring a taste of New Orleans right to your kitchen!
Ingredients List & Step-By-Step Instructions For Pascal Manale BBQ Shrimp Recipe
This recipe brings together fresh shrimp, a buttery, garlicky sauce, and a touch of spice to make a classic New Orleans dish. The key lies in balancing the garlic, lemon, Worcestershire sauce, and a medley of spices to create that signature rich flavor. Everything cooks quickly, so prep well!
Step 1: Prepare The Ingredients
First, gather 1 pound of large fresh shrimp (shell-on and deveined). Keeping the shells on locks in that juicy flavor.
Next, prep the sauce: ½ cup unsalted butter, 4 cloves garlic minced, 1 tablespoon Worcestershire sauce, and 1 teaspoon hot sauce (Tabasco is perfect). Add ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, ¼ teaspoon oregano, and ¼ teaspoon dried basil for that spicy Creole punch.
Don’t forget juice of half a lemon and 2 tablespoons white wine to add brightness and depth. Have some olive oil ready for cooking and salt to taste. Lastly, grab some crusty French bread 🍞 for dipping — you’ll want every last drop of that sauce!
Step 2: Cook The Shrimp
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Toss in the shrimp and sprinkle with salt and black pepper.
Add the minced garlic and spices right away. Stir constantly so garlic doesn’t burn but releases all that amazing aroma. Then pour in the Worcestershire sauce, hot sauce, white wine, and butter. Let the butter melt slowly, mixing well so it melts into a rich sauce.
Cook the shrimp for about 5-7 minutes, turning frequently to coat them in the sauce evenly. The shrimp will turn pink and curl up when done. The sauce should thicken slightly and sparkle with lemon juice—real yum! 🦐😋
Step 3: Serve And Enjoy
Transfer the shrimp and sauce to a serving dish. Don’t skimp on the sauce—it’s the star of the show!
Serve with thick slices of French bread 🍞 on the side. The bread is perfect for mopping up every bit of that buttery garlic goodness.
Whether it’s on a weeknight or a weekend feast, this Pascal Manale BBQ shrimp recipe is always a crowd-pleaser. Just remind guests to have napkins handy—this one’s deliciously messy!
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026