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Manale’s Bar-B-Que Shrimp: A Taste of New Orleans at Home

The aroma of garlic, pepper, and butter, mingling with the subtle sweetness of shrimp, instantly transports me back to a small, bustling restaurant in New Orleans. Manale’s, a local institution, holds a special place in my culinary heart. It was there, amidst the joyful clamor of conversation and the clinking of glasses, that I first experienced the pure, unadulterated joy of their Bar-B-Que Shrimp. The messy, flavorful indulgence, mopped up with crusty French bread, is more than just a meal; it’s a cherished memory waiting to be recreated.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Servings: 2-3
Yield: Variable, depends on shrimp size
Dietary Type: Pescatarian

Ingredients

1 lb shrimp, shells on
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco sauce
Worcestershire sauce
Butter

Equipment Needed

Oven-proof dish (skillet, baking dish, or casserole dish)

Instructions

Preheat your broiler. Arrange the shrimp in a single layer in an oven-proof dish. It’s crucial to use a dish that can withstand the high heat of the broiler. A cast-iron skillet works exceptionally well, but any oven-safe baking dish will do.
Generously drizzle olive oil over the shrimp. Don’t be shy; the oil will help to create that rich, flavorful sauce.
Now comes the fun part: pepper the shrimp until they are black. Seriously. When you think you’ve added enough cracked black pepper, add more. This dish is all about that bold, peppery bite.
Add lots of salt, lemon juice, Tabasco, and Worcestershire sauce. Remember that you are seasoning through the shells, so be generous. The goal is to create a vibrant, flavorful base that will penetrate the shrimp as it cooks.
Cut up a good amount of butter and distribute it evenly on top of the shrimp. The butter will melt and emulsify with the other ingredients, creating a decadent sauce that’s perfect for soaking up with bread. I like to use salted butter, but unsalted will work as well.
Place the dish under the broiler and cook until the shrimp are cooked through, about 15-20 minutes. Keep a close eye on them, as broilers can vary in intensity. The shrimp should turn pink and opaque, and the sauce should be bubbling and fragrant.
Be sure and taste the sauce to see if it’s done. Adjust the seasoning as needed. A little extra lemon juice or Tabasco can really brighten up the flavor.
Serve these in bowls with lots of napkins. This is a messy dish, but that’s part of its charm.
Have hot French bread ready to sop up the sauce. This is absolutely essential. The bread is the perfect vehicle for capturing every last drop of that delicious, buttery sauce.

Expert Tips & Tricks

Don’t overcrowd the pan: Make sure the shrimp are in a single layer. Overcrowding will steam the shrimp instead of broiling them, resulting in a less desirable texture. If necessary, cook in batches.
Use fresh, high-quality shrimp: The quality of the shrimp will significantly impact the final flavor of the dish. Look for shrimp that are firm, plump, and have a fresh, briny smell.
Adjust the heat to your liking: If you’re sensitive to spice, start with a smaller amount of Tabasco and add more to taste. You can also use other hot sauces, such as cayenne pepper sauce or Louisiana-style hot sauce.
Make it ahead (partially): You can prep the shrimp by arranging them in the dish, adding the olive oil, pepper, salt, lemon juice, Tabasco, and Worcestershire sauce, and topping with butter up to a few hours in advance. Store in the refrigerator until ready to broil. This can save you time, especially if you’re serving the dish at a party.
Deglaze the pan: After serving the shrimp, you can deglaze the pan with a splash of white wine or chicken broth and scrape up any browned bits from the bottom. This will add even more flavor to the sauce.

Serving & Storage Suggestions

Manale’s Bar-B-Que Shrimp is best served immediately, piping hot, straight from the broiler. Present it in individual bowls, ensuring each serving is swimming in that glorious sauce. Offer plenty of napkins and, of course, that crusty French bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, or in the microwave. Note that the texture of the shrimp may change slightly upon reheating.

I wouldn’t recommend freezing, as it can affect the shrimp‘s texture, making it rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	241 kcal	–
Calories from Fat	35 g	15%
Total Fat	3.9 g	6%
Saturated Fat	0.8 g	3%
Cholesterol	345.6 mg	115%
Sodium	336.5 mg	14%
Total Carbohydrate	2.1 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	46.2 g	92%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicy Shrimp: Increase the amount of Tabasco or add a pinch of cayenne pepper for an extra kick.
Garlic Shrimp: Mince a few cloves of garlic and add them to the dish along with the other seasonings.
Herby Shrimp: Sprinkle fresh herbs, such as parsley, thyme, or oregano, over the shrimp before broiling.
Vegan “Shrimp”: While not quite the same, you could try this recipe with large marinated mushrooms or hearts of palm for a plant-based alternative. Adjust cooking time accordingly.
Lemon Pepper Shrimp: Add lemon pepper seasoning along with the cracked black pepper for an extra burst of citrus flavor.
Butter Alternatives: If you’re dairy-free, you can use a plant-based butter substitute or olive oil.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. Pat them dry with paper towels to remove any excess moisture.

Q: Do I need to devein the shrimp?
A: That’s a matter of personal preference. Some people find the vein unappetizing, while others don’t mind it. If you choose to devein the shrimp, use a small knife to make a shallow cut along the back and remove the dark vein.

Q: Can I grill the shrimp instead of broiling them?
A: Yes, you can grill the shrimp. Place them in a grill basket or on skewers and grill over medium-high heat for about 3-4 minutes per side, or until they are cooked through.

Q: How do I know when the shrimp are done?
A: The shrimp are done when they turn pink and opaque. They should also be firm to the touch. Avoid overcooking, as this will make them rubbery.

Q: Can I add other vegetables to this dish?
A: While not traditional, you could add other vegetables, such as sliced bell peppers, onions, or mushrooms. Add them to the dish along with the shrimp and adjust the cooking time as needed.

Final Thoughts

Manale’s Bar-B-Que Shrimp is more than just a recipe; it’s an experience. It’s a celebration of simple ingredients, bold flavors, and the joy of sharing a meal with loved ones. Don’t be intimidated by the generous amount of pepper—it’s what makes this dish so special. So gather your ingredients, grab some French bread, and prepare to be transported to the heart of New Orleans. I encourage you to try this recipe and let me know what you think! Pair it with a crisp, cold beer or a glass of dry white wine for the ultimate culinary experience.

Manale’s Bar-B-Que Shrimp Recipe