Legend has it that Pascal’s Manale Restaurant on Napoleon Ave. invented this dish. It is not a barbequed dish (it was named by its inventor), though it is delicious. This recipe is supposedly as close to the original as possible. Easy, easy dish!
Barbeque Shrimp
1 lb. butter
4 tablespoon fresh black pepper
4 tablespoons Kosher salt
1 tablespoon cayenne pepper
4-5 lbs. of large shrimp, whole, heads and tails on
1 whole lemon
Loaf of decent French BreadIn a saucepan melt butter and add seasonings. Heat for 2 minutes to allow spice to infuse in the fat. Add shrimp and cook for around 6-7 minutes. Add fresh lemon at the end and serve on platters or bowls with bread for sopping the juices. Serves 6.
Watch the shrimp… it cooks fast and you want this to have a good texture. Shrimp without the heads will not work, you need the fat from behind the eyes to mix with the butter for the best flavor. Messy and wonderful!
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