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Started By
Message
BBQ Shrimp.
Posted on 9/7/12 at 5:18 pm
Posted on 9/7/12 at 5:18 pm
Love the dish, but I don't understand the name. It doesn't involve any low and slow method of cooking or cooking with smoke. Anybody know where the name came from?
4
Posted on 9/7/12 at 5:55 pm to Drumguy25
i don't think anyone really knows
Posted on 9/7/12 at 5:57 pm to Coater
Deanie's doesn't even know why?
Posted on 9/7/12 at 8:24 pm to Drumguy25
Some questions are better left unasked.
Ya dig?
Ya dig?
Posted on 9/7/12 at 8:53 pm to heatom2
Pascals Manale claims to have invented it and when I was a kid I only remember eating it there. I don't remember many other places serving it until maybe the last ten, fifteen years or so. I was eating them in the late sixties and that was an old joint then.
Posted on 9/7/12 at 9:39 pm to Drumguy25
Pascal thought it was smoky like bbq
Posted on 9/7/12 at 9:43 pm to Martini
The first ones I had came from Empire in the early '80's. Still some of the best "store bought" I've had.
Posted on 9/7/12 at 10:04 pm to Drumguy25
quote:
Barbecue shrimp, one of the four or five best dishes in all of New Orleans cooking, is completely misnamed. They're neither grilled nor smoked, and there's no barbecue sauce. It was created in the mid-1950s at Pascal's Manale Restaurant. A regular customer came in and reported that he'd enjoyed a dish in a Chicago restaurant that he though was made with shrimp, butter, and pepper. He asked Pascal Radosta to make it. Radosta took a flyer at it. The customer said that the taste was not the same, but he liked the new dish even better. So was born the signature dish at Manale's. The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to add lots of herbs or garlic. I know that the amount of butter and pepper in here are fantastic. But understand that this is not a dish you will eat often--although you will want to.
Recipe at www.nomenu.com
This post was edited on 9/7/12 at 10:07 pm
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