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New Orleans barbecue shrimp


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#1 Cheater

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Posted 15 July 2019 - 07:49 AM

New Orleans Barbecue Shrimp
 
On my honeymoon in Nov 1977, we ate dinner at the famous Pascal's Manale in New Orleans, which opened in 1913. It is where this recipe was developed.
 
For many years, there’s been a big argument among the local foodies as to what the exact Pascal's recipe is (the restaurant has never revealed it officially). It’s been published in varying forms by former chefs and others connected with Pascal'ssome of them calling for margarine, some for butter, some with various hot elements, with everyone insisting their recipe is the ‘real’ one.

For more than a decade, I’ve cooked a recipe for NOBS I cobbled up using two or three of the recipes found online. 

Until I found this one, from Cook’s CountryMade it a couple nights ago and had the other half for dinner two days later. It’s been decades since I have eaten at Pascal’s, but this version is as close as I can remember and it’s a pretty easy recipe to make. 

I used a two-pound bag of large easy-peel shrimp out of my freezer, although it is is traditionally made using head-on shrimp from the seafood market; that's my preference and recommendation as the fat in the heads adds flavor.

At Pascal's, one portion comes mounded in a large serving bowl along with bread for dipping into the delicous sauce. They also provide a large bib and it's not just for show, as peeling the shrimp as you eat them almost always gets pretty messy.
 
Serves 4

Although authentic barbecue shrimp is always made with shell-on, head-on shrimp, peeled and deveined shrimp may be used. Light- or medium-bodied beers work best here. Serve with Tabasco sauce and French bread, if desired.
 
INGREDIENTS
2 pounds extra-large shrimp (21-25 per pound)
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
6 tablespoons unsalted butter, cut into 6 pieces

2 teaspoons all-purpose flour
1 teaspoon tomato paste
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme

1/2 teaspoon dried oregano
3 garlic cloves, minced
3/4 cup bottled clam juice
1/2 cup beer
1 tablespoon Worcestershire sauce

 
INSTRUCTIONS
1. Sear shrimp: Pat shrimp dry with paper towels and sprinkle with salt and cayenne. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of shrimp, without moving, until spotty brown on one side, about 1 minute; transfer to large plate. Repeat with remaining oil and shrimp.

2. Make Sauce: Melt 1 tablespoon butter in empty skillet over medium heat. Add flour, tomato paste, rosemary, thyme, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in clam juice, beer, and Worcestershire, scraping up any browned bits, and bring to boil. Return shrimp and any accumulated juices to skillet. Reduce heat to medium-low and simmer, covered, until shrimp are cooked through, about 2 minutes. Off heat, stir in remaining butter until incorporated. Serve.
 
From Cook's Country, February/March 2009
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Gregory Wells

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#2 Tom Eatherly

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Posted 15 July 2019 - 01:50 PM

Greg, you ain't helping my gout situation! However, I have a pill for that. :) 

I love shrimp and that is lookin' good. Thanks, Greg.

 

Trouble maker!


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#3 Zippity

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Posted 15 July 2019 - 06:52 PM

Damn it!!

 

Another terrific sounding/tasting dish to try out on my wife :D  :D


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#4 Noose

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Posted 17 July 2019 - 06:09 PM

The original from Pascal's Manales. Ate there a couple of weeks ago.

Wear a bib. They actually give you one.

f9b5f141ccb860c41b1295e660748352.jpg

Joe "Noose" Neumeister
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#5 Cheater

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Posted 17 July 2019 - 06:23 PM

Was it good, Noose?

 

Jay Guard and I are planning to drive his 911SC to the Checkpoint Cup in January and if we hit NOLA at the right time, we're going to go to Pascal's Manale to taste the original dish, as well as to pig out on fresh oysters.

It'll be especially interesting for me, as I last dined at this iconic restaurant over 42 years ago.


Gregory Wells

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#6 Pappy

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Posted 17 July 2019 - 06:51 PM

Cheater, try the New Orleans barbecue de la cocka roache, I hear it's delicious.  :laugh2:

 

My motto "if it's $.99 cents, it's delicious." 


Jim "Butch" Dunaway
 
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If you see me talking to myself just remember I'm self employed and I'm having a staff meeting.

 

 

 


#7 Cheater

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Posted 17 July 2019 - 07:05 PM

You and Jay would make great traveling companions. He'd eat at Taco Bell three times a day if they were open for breakfast...


Gregory Wells

Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap


#8 Noose

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Posted 17 July 2019 - 07:13 PM

Drago’s is the place to go for Charcoal broiled oysters. Right on Poydras in the Hilton. Also one in Metairie.

Drago's Seafood Restaurant
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Joe "Noose" Neumeister
Sometimes known as a serial despoiler of the clear purity of virgin Lexan bodies. Lexan is my canvas!
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The only thing bad about Retro is admitting that you remember doing it originally.


#9 Jay Guard

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Posted 17 July 2019 - 07:29 PM

Taco Bell is open for breakfast! :)

 

But at the same time I do appreciate really really good seafood. I'm all in for a stop in Naw'lins. :sun_bespectacled:


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#10 Pappy

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Posted 17 July 2019 - 08:26 PM

But at the same time I do appreciate really really good seafood.


It doesn't get any better than Captain D's but I never go there unless someone else is buying. They don't have a $.99 cent menu.  :laugh2:

Jim "Butch" Dunaway
 
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#11 Cheater

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Posted 18 July 2019 - 04:04 AM

Butch,

I'm thinking you must be the reincarnation of Jack Benny... just nowhere near as funny.

Gregory Wells

Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap


#12 Cheater

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Posted 18 July 2019 - 05:14 AM

Taco Bell is open for breakfast! :)


Some of them are, but not all...

Gregory Wells

Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap


#13 Pappy

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Posted 18 July 2019 - 05:54 AM

... just nowhere near as funny.


Now, Greg, you know the only reason you keep me around is because I'm hilarious. See, there I go, being hilarious again.  :D  :dance4:

Jim "Butch" Dunaway
 
Anything is possible IF you don't know what you are talking about.
 
If you see me talking to myself just remember I'm self employed and I'm having a staff meeting.

 

 

 


#14 Cheater

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Posted 18 July 2019 - 06:19 AM

My banning finger is now twitching uncontrollably...

Gregory Wells

Never forget that first place goes to the racer with the MOST laps, not the racer with the FASTEST lap


#15 Pablo

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Posted 18 July 2019 - 08:24 AM

Come to my place, I'll cook you Ahi chunks rolled in Zatarains Fish Fry coating and fried in peanut oil, served with salad and Brown & Wild rice. Or we can just 

 

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#16 Zippity

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Posted 18 July 2019 - 03:48 PM

Not much meat on that big-headed dog.

 

You got a good recipe?

 

:) 


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#17 Pappy

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Posted 18 July 2019 - 05:03 PM

Yea, that wouldn't make a decent size hot dog. 


Jim "Butch" Dunaway
 
Anything is possible IF you don't know what you are talking about.
 
If you see me talking to myself just remember I'm self employed and I'm having a staff meeting.

 

 

 






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