Barbecue Shrimp has nothing to do with a barbecue pit or grill: there are no flames or skewers, and there is no traditional barbecue sauce. Barbecue Shrimp was devised in a famous New Orleans restaurant (Pasqual Manale’s restaurant to be exact), and has been copied umpteen times. I first encountered Barbecue Shrimp sitting in a sidewalk cafe near Café DuMonde one evening sometime in the early ’80s when celebrity chef Paul Prudhomme and his K-Paul’s Louisiana Kitchen were the hottest thing on the culinary scene. K-Paul’s had a huge line (my husband was hungrier than me, so waiting was out of the question). So we found this little open air dining spot on Decatur Street in the French Market and sat down. I saw Barbecue Shrimp on the menu and asked the waiter if I could have it à la carte instead of the full meal. No problem. What transpired then was nothing short of magical. A few minutes later he brought a confusing bowl of huge shell-on gulf shrimp tightly curled and bathing in a buttery broth about an inch-deep. Not the barbecue shrimp I expected! Surrounding the bowl was superb French bread — crusty, light, and flavorful. Having never seen such a dish, I asked the waiter how to eat it. He graciously demonstrated the shelling process and suggested I dip the bread into the sauce. Divine. Probably one of the most memorable dining experiences I’ve ever had (except for the all-you-can-eat mussels adventure in Quebec City, Canada, but that’s another story).
Category: Desserts
Cuisine: not set
2 lbs or U13-U15/lb size Tigers
1/2 lb
1 tsp to taste
1 tsp
1/2 tsp
2 tsp
3 tsp crushed
6 oz
1/4 cup fresh chopped (or 1 tsp dried)
2 tsp or less for less burn
2 tsp
1 tsp
1 tsp
1 tsp
1/2 tsp
1/2 tsp
1 tsp
1 tsp
3 tsp
1-1/2 dried, finely crushed
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