There is a restaurant in New Orleans called Pascal's Manale. It's located in the Uptown neighborhood and 
the building was originally a grocery store.
In 1913 the building was converted to a restaurant by Frank Manale. When he died in 1937 the restaurant was taken over by Pascal Radosta, the grandfather of the current owner. Pascal simply tacked his first name onto Frank's last name to establish that the same restaurant had a new identity.
The story goes that in 1954 the BBQ shrimp was invented by a customer who wanted something new so he was invited to whip up something. BBQ shrimp has nothing to do with barbeque, and the shrimp are not grilled. It is called BBQ after the color of the butter sauce. Go figure.
the building was originally a grocery store. In 1913 the building was converted to a restaurant by Frank Manale. When he died in 1937 the restaurant was taken over by Pascal Radosta, the grandfather of the current owner. Pascal simply tacked his first name onto Frank's last name to establish that the same restaurant had a new identity.
The story goes that in 1954 the BBQ shrimp was invented by a customer who wanted something new so he was invited to whip up something. BBQ shrimp has nothing to do with barbeque, and the shrimp are not grilled. It is called BBQ after the color of the butter sauce. Go figure.
They still serve these shrimp the same way after over 50 years. You will need lots of napkins and maybe a bib. You peel and eat the hot shrimp and dip them in their sauce and wipe your fingers on your bread....and of course dunk the bread in the sauce.
Recipe By : Sitara
Serving Size : 8 Preparation Time :1:00
Categories : Appetizers New Orleans/Cajun/Creole
Main Dishes Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds large shrimp -- head on, 16/lb or larger if you can find them
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1/4 cup dry white wine
5 cloves garlic -- minced
1 1/2 pounds butter -- 3 sticks (yes that's right)
1 teaspoon paprika
2 tablespoons freshly ground black pepper
1 tablespoon McCormick's (or equivalent) BBQ Spices
1 tablespoon Tony Chacheries Creole Seasoning
1/4 teaspoon Tabasco sauce -- or more if you like your dish hotter
This dish is to be made with whole, heads-on shrimp if you can find them. A lot of flavor comes from the fat in the head of the shrimp that melts into the sauce. If you can't get heads on shrimp, the dish will be just as delicious but not as deeply flavored.
Rinse the shrimp and shake excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire and garlic over them. Bring to a light boil and cook, agitating the pan, until the shrimp turn pink.
Cover the shrimp with a film of the spices shaking them evenly all over the shrimp. Add chunks of butter to the pan and agitate the pan as the butter melts. Keep adding butter after the previous chunk has melted and keep agitating the pan until you have a creamy looking orange hued sauce.
When all the butter is incorporated, serve 6-8 shrimp per person in deep plates or bowls. Serve with hot french bread for wiping your fingers and dipping in the sauce.