BBQ Shrimp are another decadent New Orleans dish, as well as an example of the odd lexicon of New Orleans. There is nothing barbeque about this dish, at all. The star here is butter. Think shrmip scampi to the extreme. A friend of mine invited me out to Pascal’s Manale, an institution on Napoleon, a few blocks from St. Charles. You will see on their website that there is a tab for “Location”, with no (s). These guys could have franchised years ago, but instead focus on what they do best: serving Italian-Creole food. Not that the Grub Blogger knows anything about their Italian food. Memories of PM’s focus on eating some the bet raw oysters in the city while while waiting for your table; being humbled as your waiter puts a paper bib around your neck, and gorging on one the least health-conscious seafood dishes around. My waiter told me not to worry, though, as long as I went our and drank beer all night, the cholesterol would wash away.
Not much to this, just making a butter sauce with some aromatics.
Use good quality butter. You always should, but here it is your main ingredient.
When melted, add some chopped parsley, celery and green onion tops.
After the veggies soften, some beer (just a little), cajun seasoning, herbs de provence, worcester sauce and black pepper.
Take your sauce of the heat, and pour over some shrimp with only there tail on (something to grab on to). Add olive oil to coat.
Bake until pink and bubbly. Serve with some good french bread.