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Barbecue Shrimp
Chef Mark, DeFelice Pascal's, Manale New Orleans, LA

Makes 2 servings.

  Crawfish with Fried Green Tomatoes
   

1 pound (21-25 count) shrimp, heads removed
5 teaspoons Manale Spice (recipe follows)
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Louisiana hot sauce
3/4 cup extra virgin olive oil
1/2 cup white wine
1 tablespoon unsalted butter
French bread for serving

Manale Spice:
4 tablespoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil


 

Wash shrimp and pat dry. Put shrimp in a large skillet over high heat and add Manale Spice, garlic, Worcestershire sauce and hot sauce, stirring constantly. Pour olive oil over shrimp, then add white wine. Stir to blend all ingredients thoroughly.

Continue cooking over high heat for 8 minutes, stirring frequently. Add butter, and cook an additional 2 minutes until butter is thoroughly melted and blended in. Be careful not to overcook shrimp or they will become tough. Serve with French bread for dipping in sauce.

Combine all ingredients thoroughly and store in a dry, airtight container.

 
 
 

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