I’ve had a recipe for Manale’s Barbeque Shrimp for several years, copied out of a cookbook that I no longer own. The Boy and I love it.
Strangely, I hadn’t made Manales’s Barbeque Shrimp for a number of years – so I rectified that this weekend by whipping up a batch for dinner.
Even more strangely, I’d never questioned why the recipe was called “Manale’s.” I also rectified that by doing a bit of googling. I learned Manale, now Pascal’s Manale, is a 100-year New Orleans dive, famous for – you guessed it – its barbequed shrimp.
Click here to read more about Manales.
Here’s the recipe that we love…hopefully I won’t wait another three years before making it again!
- 1 lb (18-21 count) shrimp, raw
- 1/3 c lemon juice
- 1/4 c melted butter
- 1/2 c olive oil
- 1/4 c Worcestershire sauce
- 1 T Tabasco
- 1 t salt
- 1 T pepper
Place shrimp in baking dish. Drizzle with liquids and spices. Broil 20 minutes. Enjoy with fresh French bread.
