This is a dish made famous by Pascal Manale’s restaurant on Napolean Avenue in New Orleans. It was known as “Barbecued Shrimp.”
- 5 pounds large shrimp (7 pounds with head on)
- 1 pound butter
- 1/2 cup freshly-ground black pepper
Rinse and drain shrimp and place them, unpeeled, in a single layer in a large shallow baking pan.
Cut each stick of butter in two to make eight pieces and place on top of the shrimp.
Grind peppercorns in a spice grinder or blender to make 1/2 cup and sprinkle the pepper evenly over the shrimp.
Bake at 350 degrees F for 45 minutes, turning the shrimp at least twice to absorb the pepper-butter on all sides.
Serve directly from the pan with a loaf of sliced French bread so that guests can peel the shrimp as they go and sop up the sauce with hunks of bread.
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