113 BARBECUED SHRIMP TANGIPAHOA | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, November 15, 2018
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Prep Time: 45 Minutes
Yields: 6 Servings

Founded in 1913 by Frank Manale, this family-run Italian-Creole restaurant is located in uptown New Orleans and was originally just called Manale’s. When Frank died in the 1940s, his nephew Pascal took over and renamed it Pascal’s Manale. He ran it until the 1950s, when his daughter Virginia took over. Today, Virginia’s fourth-generation children operate the restaurant: Sandy, Bob, Mark and Ginny. Mark DeFelice is chef and co-owner of the 95-year-old restaurant. The restaurant is most famous for its barbecued shrimp, which comes in a wonderful garlic and herb sauce that you can’t help but sop up with bread. The original owner of Manale Restaurant in New Orleans served this shrimp dish to his friends who came for the weekly poker game at the restaurant.

2 pounds (16–20 count) shrimp, head-on
½ pound butter
¼ cup olive oil
¼ cup minced garlic
¼ cup minced purple shallots
½ cup sliced green onions
3 tbsps chopped basil
3 tbsps chopped oregano
3 tbsps chopped rosemary
2 tbsps chopped thyme
½ cup Worcestershire sauce
1 cup beer
salt and cracked black pepper to taste
granulated garlic to taste
Creole seasoning to taste
Louisiana hot sauce to taste

Preheat oven to 350°F. In a 13" x 9” baking dish with a 2-inch lip, spread shrimp evenly over bottom of dish. Set aside. In a 1-quart saucepan, heat butter in oil over medium-high heat. Add minced garlic, shallots, green onions, basil, oregano, rosemary and thyme. Sauté 3–5 minutes to flavor butter with herb mixture. Blend in Worcestershire sauce and beer then pour hot mixture over shrimp. Season well with salt, pepper, granulated garlic, Creole seasoning and hot sauce. NOTE: Over-season shrimp because shells will prevent meat from absorbing most flavors. Place in oven and cook 15 minutes or until shrimp are pink and curled, stirring once during cooking. Do not overcook as shrimp will become hard to peel. Divide shrimp evenly among 6 bowls and top with equal portions of herb-butter sauce. Serve with New Orleans French Bread (see recipe).

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