Pascal's Manale BBQ Shrimp

A Taste of New Orleans: 
Pascal's Manale BBQ Shrimp

Some meals stay with you forever, and for me, one of those meals happened during a business trip to New Orleans in the late 1990s.

A group of us went out to dinner with the owners of the famed Court of Two Sisters, and they took us to Pascal's Manale, a New Orleans institution known for its legendary BBQ Shrimp. To this day, it remains one of the best meals I've ever had.

I still have an old Pascal's Manale matchbook from that trip—a small keepsake that brings back memories of incredible food, great company, and the unmistakable charm of New Orleans.

 

If you've never had New Orleans-style BBQ shrimp, don't let the name fool you. There's no barbecue sauce involved, and the shrimp aren't cooked on a grill. Instead, they're baked in a rich, buttery sauce loaded with Worcestershire, black pepper, garlic, and lemon. The result is an unforgettable dish that's messy, flavorful, and absolutely perfect for soaking up with crusty French bread.

Pascal's Manale BBQ Shrimp

Ingredients

• 1 to 1½ pounds raw shrimp, tails on
• ½ stick butter
• ¼ cup white wine
• 2 ounces Worcestershire sauce
• ½ tablespoon ground black pepper
• ¼ teaspoon ground rosemary
• 1 lemon, sliced
• Hot sauce, to taste
• ½ teaspoon salt
• 1 clove garlic, minced

Directions

1. Preheat oven to 400°F.
2. Melt the butter in a small saucepan or microwave-safe bowl.
3. Stir in the white wine, Worcestershire sauce, black pepper, rosemary, hot sauce, salt, and minced garlic.
   
   
   
4. Place the shrimp in a baking dish.
5. Pour the sauce over the shrimp and toss until well coated.
   
6. Arrange the lemon slices over the top.
   
   
   
7. Bake for 15–20 minutes, turning the shrimp halfway through cooking.
   
   
   
8. Remove from the oven and serve immediately.

Serving Suggestions

This dish is wonderful served over:

• Creamy stone-ground grits
• Steamed white rice
• Buttered pasta
• Crusty French bread for dipping into the sauce
  

Personally, I think the bread is mandatory. The sauce is simply too good to leave behind.

Helpful Notes

• Large shrimp work best because they stay juicy during baking.
• Leaving the shells on adds extra flavor to the sauce, though peeled shrimp are easier to eat.
• Freshly ground black pepper provides a more authentic New Orleans flavor than pre-ground pepper.
• For an even richer sauce, stir in an extra tablespoon or two of butter just before serving.
• If you enjoy heat, don't be shy with the hot sauce. The spice balances beautifully with the butter and lemon.
  
  
  

Final Thoughts

New Orleans is filled with memorable restaurants, but Pascal's Manale has earned its reputation for good reason. Their BBQ Shrimp is one of the city's iconic dishes and a perfect example of how simple ingredients can create something extraordinary.

Whether you've visited New Orleans or are simply looking to bring a little taste of the Crescent City into your own kitchen, this recipe is a delicious place to start. Just be sure to have plenty of napkins—and plenty of bread.