Best 8 Paquel Manales Bbq Shrimp Recipes

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Are you a seafood lover seeking a flavorful and tantalizing dish to spice up your meals? Look no further than Paquel Manales' BBQ Shrimp, a culinary masterpiece that combines the zesty flavors of barbecue sauce with the succulent goodness of shrimp. This recipe is not only a taste sensation but also a breeze to prepare, making it perfect for busy weeknight dinners or casual gatherings.

With just a few simple ingredients and easy-to-follow steps, you can create a dish that will leave your taste buds dancing. The BBQ shrimp is marinated in a tantalizing blend of spices, adding a delightful smokiness and depth of flavor. Whether you prefer to grill, bake, or sauté your shrimp, this recipe provides versatile cooking methods to suit your preferences and cooking style.

In addition to the classic BBQ shrimp recipe, this article offers a range of variations to cater to diverse tastes and dietary needs. Explore the tangy Lemon Herb Butter Shrimp for a refreshing twist, or indulge in the creamy delight of Garlic Butter Shrimp. If you're seeking a healthier alternative, the Air Fryer BBQ Shrimp is an excellent choice, delivering crispy and flavorful shrimp without compromising on taste.

For those with a penchant for bold and spicy flavors, the Spicy BBQ Shrimp is a must-try. This recipe elevates the traditional BBQ shrimp with a zesty blend of chili peppers and spices, creating a dish that packs a punch without overpowering the natural sweetness of the shrimp.

No matter your preferences, Paquel Manales' BBQ Shrimp and its variations offer something for every seafood enthusiast. With its ease of preparation, versatility, and explosion of flavors, this dish is sure to become a staple in your culinary repertoire. So, gather your ingredients, fire up your grill or preheat your oven, and embark on a tantalizing journey of taste with Paquel Manales' BBQ Shrimp.

Check out the recipes below so you can choose the best recipe for yourself!

PASCAL MANALE'S BARBECUED SHRIMP RECIPE - (3.1/5)



Pascal Manale's Barbecued Shrimp Recipe - (3.1/5) image

Provided by ruthg

Number Of Ingredients 7

1 pound headless shrimp, 21 to 25 count
5 teaspoons Manale's spice*
1/2 teaspoon chopped garlic
1/2 teaspoon Lea & Perrin's Worcestershire sauce
1/4 teaspoon Tabasco
1 cup margarine, melted
1/2 cup white wine, such as Chablis

Steps:

  • Rinse shrimp and pat dry. Place shrimp in a medium saucepan. Add spice, garlic, Worcestershire and Tabasco and stir to coat shrimp. Pour melted margarine over shrimp and then white wine. Stir together. Cook over high heat until shrimp are cooked, stirring occasionally. Do not overcook shrimp. Serve with French bread for dipping.

PASCAL'S MANALE BBQ SHRIMP



PASCAL'S MANALE BBQ SHRIMP image

Categories     Shellfish

Yield 8 people

Number Of Ingredients 13

2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don't
whine. DO NOT use margarine! Real butter only.)
2 tbs Creole Seasoning to taste; OR
3-4 tsp cayenne pepper and 3 - 4 teaspoons black pepper, to taste
2 tbs chopped rosemary leaves
1/2 cup Worcestershire sauce
6 ounces good beer (microbrewery is preferable to mainstream swill)
5-10 cloves garlic, finely minced (or as much as you like)
1 medium onion, very finely minced
3 ribs celery, very finely minced
3-4 tbs chopped parsley
2 tsp fresh-squeezed lemon juice
5 pounds shrimp, heads and shells on.

Steps:

  • [This feeds 8-10 people, BTW ... cut it in half if you need to.] Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes. Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sauteed stuff, Worcestershire and lemon juice. Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they're not ... melt more butter and add to the sauce. (Aah, what the hell ... what's another stick or two when you're already up to these butterfat levels?) Bake in a 350 degree oven until the shrimp turn pink, about 15 minutes. Serve in big bowls. Put in a handful of shrimp and ladle lots of hes when eating this!) Serve with plenty of French bread to sop up da sauce!

EMERILIZED BARBECUED SHRIMP



Emerilized Barbecued Shrimp image

Provided by Emeril Lagasse

Categories     appetizer

Yield 4 servings

Number Of Ingredients 16

2 pounds medium-large shrimp in their shells, about 42
2 tablespoons Creole Seasoning
16 turns freshly ground black pepper, in all
2 tablespoons olive oil, in all
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 dry white wine
1/4 salt
2 cups heavy cream
2 tablespoons butter
12 petite rosemary biscuits, recipe follows
Garnish: Chopped chives

Steps:

  • Peel the shrimp, leaving only their tails attached. Reserved the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.

AUTHENTIC NEW ORLEANS BBQ SHRIMP



Authentic New Orleans BBQ Shrimp image

BBQ Shrimp was born at Pascal's Manale restauruant on Napoleon Ave in New Orleans. There are as many versions of this famously delicious as there are revelers during Mardi Gras. Not to be confused with traditional BBQ, true New Orleans BBQ Shrimp is a simple combination of spices, lemon, Lea & Perrins Worcestershire sauce, and...

Provided by Donna Graffagnino

Categories     Seafood

Time 15m

Number Of Ingredients 11

16-20 jumbo shrimp (about 1 1/2 pounds)
2 Tbsp fresh lemon juice (2 lemons)
1 tsp minced garlic
2 tsp coarsely ground black pepper
1 tsp freshly cracked black pepper
2 tsp creole seasonings (tony cacherie's)
1/3 c worcestershire sauce
4 bay leaves
3 stick unsalted butter, cubed
french bread (reislings or leidenheimer's)
lots of napkins or a wet hand towel

Steps:

  • 1. In a large heavy skillet, preferably cast iron, combine shrimp, lemon juice, garlic, lemon juice, black peppers, Creole seasoning, worcestershire sauce, and bay leaves; cook over medium high heat until shrimp turn pink, about 1-2 minutes on each side.
  • 2. Reduce heat to medium and start adding butter, a few cubes at a time, stirring or shaking pan vigorously constantly.
  • 3. When butter melts then add a few more cubes - continue until all butter is incorporated. Don't add the butter all at once, it won't emulsify into the sauce.
  • 4. Remove skillet from heat. Place 4-5 shrimp into a bowl (for appetizer), 8-10 (for entree), and pour sauce over the shrimp. Serve with lots of French Bread and a wet hand towel.

SHRIMP, MANALE-STYLE



Shrimp, Manale-Style image

Another of my top ten favorite recipes always requested by my frequent house guests. It apparently originated at Pascal's Manale Restaurant in New Orleans. There are many similar BBQ shrimp recipes, but this is how we make it at "The Hotel California". It's spicy hot & finger licking good!

Provided by San Marcos Sunshine

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup butter (NO substitute)
1 cup olive oil (I use 1/2 of each) or 1 cup canola oil (I use 1/2 of each)
4 bay leaves
4 teaspoons dried fine herbs
8 crushed garlic cloves
1 tablespoon Worcestershire sauce
1 teaspoon fresh ground pepper
2 lemons, juice of
2 teaspoons salt (I omit this)
1 (6 ounce) bottle louisiana hot sauce
2 lbs washed large raw shrimp, in shell

Steps:

  • Heat all ingredients except the shrimp in a large saucepan and simmer for about 10 minutes. Set aside for flavors to blend.
  • When ready to cook, add the shrimp and bring the mixture to a boil. Lower heat and slowly simmer, stirring often for 10-15 minutes.
  • Serve in flat bowls with with sauce, crusty French or sour dough bread for dipping, icy cold beer and lots of napkins! This is an "eat with your fingers experience". Suck the juice from the shrimp and then peel & eat (or eat the shells if you're so inclined.).
  • It really doesn't get much better than this!

PAQUEL MANALES BBQ SHRIMP



PAQUEL MANALES BBQ SHRIMP image

Categories     Shellfish

Number Of Ingredients 8

1 lb. shrimp
olive oil
blk pepper
salt
lemon juice
tabasco
worchestershire sauce
butter

Steps:

  • Place whole unshelled shrimp in single layer on baking dish. Drizzle oil on top. Pepper until black,. Add salt, lemon juice, tabasco, worchestershire. Cut up butter on top and broil until shrimp is cooked Serve on newspaper covered tables.

MANALE'S BAR-B-QUE SHRIMP



Manale's Bar-B-Que Shrimp image

We eat at Manale's in New Orleans a lot, and this is much like their signature dish. Hot French bread, cold beer and a green salad makes for a great informal party.

Provided by Miss Annie

Categories     Cajun

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 lb shrimp, shells on
olive oil
cracked black pepper
salt
lemon juice
Tabasco sauce
Worcestershire sauce
butter

Steps:

  • Place whole shrimp in a single layer in an oven proof dish.
  • Drizzle olive oil on top of shrimp.
  • Pepper shrimp until they are black; when you think you have enough, add more.
  • Add lots of salt, lemon juice, Tabasco and Worcestershire sauce.
  • Remember that you are seasoning through the shells.
  • Cut up a good amount of butter on top of shrimp and broil until shrimp are cooked, about 15-20 minutes.
  • Be sure and taste to see if they are done.
  • Serve these in bowls with lots of napkins.
  • Have hot French bread to sop up the sauce.

MR. JIM'S LOUISIANA BBQ SHRIMP



Mr. Jim's Louisiana BBQ Shrimp image

Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco
1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
1/2 teaspoon coarse salt
Freshly ground pepper
Baguette, for serving

Steps:

  • Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
  • Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.

Tips:

  • For the best flavor, use fresh shrimp that are deveined and peeled.
  • If you don't have a grill, you can cook the shrimp in a skillet over medium heat.
  • To make the shrimp extra flavorful, marinate them in the BBQ sauce for at least 30 minutes before cooking.
  • When grilling the shrimp, baste them with the BBQ sauce every few minutes to keep them moist and flavorful.
  • Serve the shrimp with your favorite sides, such as rice, potatoes, or vegetables.

Conclusion:

Paquel Manales' BBQ Shrimp is a delicious and easy-to-make dish that's perfect for a summer cookout or party. The shrimp are marinated in a flavorful BBQ sauce and then grilled to perfection. Serve them with your favorite sides for a meal that everyone will enjoy.

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