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Nov 17, 2001 05:26 AM

Pascal's Manale B-b-q shrimp

  • b

Am searching for the recipe and having no real luck. Cajun spices in one? Ha! If someone could lead me in the true direction I would be forever grateful. I've got a jones for this you would not believe.

Thanks in advance.

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  1. n
    New Orleans Fishcat

    Manale's recipe is excellent and generally credited as the original, but by no means is it gospel. There are hundreds of equal, if not better, versions of BBQ shrimp. I don't know Manale's recipe, but as any New Orleanian can attest, much of our "provencial" cuisine is a hybrid of Creole, Cajun and Italian. With this premise in mind, and some rudimentary cooking skills, you can't go wrong. If you don't find Manale's recipe, please try mine:

    (Quantities and cooking time are approximate. You may need to make adjustments. Obviously, this will depend on how many servings you need.)

    3/4 to 1 lb. shrimp per person (preferably fresh, with shells and heads)
    2/3 cup extra virgin olive oil (not "lite")
    1 stick butter or margarine (I think Manale's uses margarine)
    2/3 cup white wine
    2 lemons, halved
    4-5 toes garlic, crushed or pressed
    1 medium white or yellow onion, thinly sliced
    3 or 4 bay leaves
    3/4 cup chopped parsley
    1-2 tbl. dried Italian seasoning or about 3/4 cup fresh basil, rosemary, oregano, marjoram, thyme, chopped finely
    1 tbl. black peppercorns
    1 tsp paprika
    Ground cayenne to taste
    Tabasco or similar to taste
    Salt to taste

    (BTW, if you want to add about a teaspoon of good cajun or blackening seasoning, that IS perfectly acceptable and authentic. I do this routinely. Simply adjust the amount of salt used.)

    Preheat oven to 350 deg. Remove shrimp heads and discard. Melt butter in Pyrex casserole. Squeeze lemons and add empty rinds. Add all other ingredients. Toss to incorporate uniformly and completely coat the shrimp. Bake covered approx. 10-15 minutes or until shrimp are opague and firm. Don't overcook or they'll turn rubbery.

    Serve with hot french bread for dipping into the liquid.

    Good luck!

    12 Replies
    1. re: New Orleans Fishcat

      Wow! Sounds like a keeper recipe to me. I intend to give it a try for Thanksgiving. Just two questions: 1) are the peppercorns crushed or left whole?, and 2) I usually prefer to leave the heads on for extra flavor, so should I reduce the oil or butter accordingly? It could get pretty fatty otherwise, don't you think? Also, I believe the quality of the bread is a major factor in serving this dish. It needs to be light enough to absord the juice, but dense enough to stand up to it without dissolving. Any recommendations?

      1. re: hjacmc
        New Orleans Fishcat

        I leave the peppercorns whole, as opposed to simply cracking them. Otherwise you'd encounter chunks of peppercorn between your teeth occasionally, which would distort the overall flavor of the dish. If you want to use fresh or canned ground black pepper, that's OK too. Just make the appropriate downward adjustment of the quantity, realizing that the ground pepper will disperse throughout the dish much more than do the whole peppercorns.

        You absolutely may leave the heads on the shrimp. I remove them simply because I want that much less work while I'm trying to eat. As for fat content, after so much olive oil and butter, shrimp fat is a mere afterthought at best. You will need all that buttery liquid for your hot french bread. If cholesterol worries you, drink a nice red with your shrimp.

        Hope the recipe meets your expectations.

        1. re: New Orleans Fishcat

          i have the richard collins cookbook recipe from the late 70s, tastes right to me,do you want it

          1. re: dixie

            dixie, I make bbq shrimp about once every two or three months and use Collins' recipe. It is great but I increase all the spices quite a bit, esp the rosemary and garlic.

      2. re: New Orleans Fishcat

        The real-deal Manale's recipe is margarine (I kid you not) and has a ridiculous amound of ground black pepper in it. I have a copy somewhere...I'll try to unearth it.

        1. re: Hungry Celeste

          I had it last week. It is clearly margarine, but still really damn good.

          1. re: Hungry Celeste

            I've been told this is the real Pascale Manale's recipe (supposedly the original, though it has been altered over the years):

            5 lbs of jumbo head-on shrimp (don't bother to make it if you don't leave the heads on)
            4 sticks of butter
            4 sticks of margarine
            1 bottle of Worcestershire sauce
            5 lemons, squeezed
            1 bottle of cracked black pepper (yes, the entire bottle)

            Combine the above (with the lemon peels) and bake at 350 for approx 30 min.

            1. re: tennreb

              Isn't 30 minutes a bit long? I was thinking 350 would mean check at 12 minutes and pull by 15 at the latest.
              Laughing at myself, I didn't realize this post was 3 years old...

          2. re: New Orleans Fishcat

            The recipe call for 1lb shrimp per person, but how many pounds is the "sauce" part of the recipe for?
            And no Worcestershire?

            1. re: hfoley1

              I've always used Lea & Perrins (no one in my generation says Worcestershire sauce nor would we use any other brand..and you are not supposed to take off the paper wrapper that used to come on all the bottles). One of the family told me (in 1975 or so) go ahead and do it but she didn;t exactly SAY that they used it.

              1. re: hfoley1

                Great thread, thanks for resurrecting it. Perhaps this link to Mr. B's recipe will provide additional ideas (and a nod towards that missing Worcester sauce):


                1. re: montuori

                  Thanks, but I'm always cooking for a crowd so the large pans in the oven is the way I have to do it. I'm adding L&P's regardless. Just wish I knew how many lbs of shrimp that Pascals' recipe is for! It's got to be more than 1lb

            2. Some good recipes for bbq shrimp at the following link:


              1. Looking for a BBQ shrimp seasoning called Lula Belle's. I purchased it in N.O. several years ago,kept the bottle just for the I can't find it ANYWHERE? Anyone know where I can find it? It had an email of

                1. Bryan,
                  They are real private with their recipe but my husband has been going there since 1970 and Bob DeFelice did give us the recipe years ago. I unfortunately lost it. I haven't talked to him since after Katrina but will make an attempt.
                  As I recall the difference between his recipe and the others I have found on the web is that he used the Homade brand chili sauce. Just made it the other night and it was great. They will also send you out a tub of shrimp by FedEx same day delivery.


                  1 Reply
                  1. re: ronda friend

                    Bryan may have figured it out for himself already as the original post is over 7 years old.

                  2. I don't have an actual recipe: I just eyeball it.

                    I use butter (half unsalted, half salted), lots of black pepper, garlic , Worcestershire sauce, and fresh rosemary. Melt the butter in a oven roasting pan, add garlic, worcestershire and rosemary. Stir and add shrimp and top with loads of black pepper - fresh grind is best but your arm can get a real work out! Here in north georgia it's hard to find shrimp with heads on so at the very least, use shrimp still in the shell. Stir once while it's baking. Nice thing about shrimp is that they tell you when they are done! Sometimes I squeeze a fresh lemon over the entire dish before bringing to the table.

                    Serve with plenty of crusty warm french bread to sop up the juice. Oh and cold beer. Yum!