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Manale’s BBQ Shrimp: A Taste of Louisiana Tradition

The first time I encountered Manale’s BBQ Shrimp, it wasn’t in a fancy restaurant, but at a lively backyard crawfish boil in Monroe, Louisiana. The air hung thick with humidity and the scent of Cajun spices, and amongst the chatter and laughter, a massive pan of sizzling, blackened shrimp appeared. It was unlike anything I’d ever seen – swimming in a pool of buttery, peppery goodness that stained your fingers (and clothes!) with delicious abandon. Dipping crusty French bread into that flavorful sauce was an almost religious experience, and I’ve been chasing that taste ever since. This recipe captures the spirit of that authentic Louisiana flavor, even if it’s prepared far from the bayou.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes
Servings: Variable
Yield: 1 pound
Dietary Type: Pescatarian

Ingredients

1 lb raw shrimp, shells on
Olive oil, as needed
Black pepper, as needed
Salt, as needed
Lemon juice, as needed
Tabasco sauce, as needed
Worcestershire sauce, as needed
Butter, as needed
French bread, as needed

Equipment Needed

Large, flat oven-proof dish

Instructions

Preheat your broiler to high heat. Ensure your oven rack is positioned relatively close to the broiler element, but not too close – you don’t want to incinerate the shrimp.
Place the raw shrimp in a single layer in the bottom of a large, flat oven-proof dish. Make sure they aren’t crowded; you want them to cook evenly. An oven-safe skillet also works well.
Drizzle olive oil generously over the shrimp. You want enough to coat them lightly, but not so much that they’re swimming in it before the other ingredients are added.
Liberally pepper the shrimp until they are black. The recipe emphasizes this point – when you think you have enough pepper, add even more! This is a key element of the flavor profile. Freshly ground black pepper is preferable for its bolder taste.
Add salt generously. Don’t be shy! The salt helps to balance the richness of the butter and other ingredients.
Add lemon juice generously, also Tabasco and Worcestershire sauce in the same manner. “Generously” here means to taste – you’re building layers of flavor. Start with a good splash of each and adjust to your preference. Remember that the flavors will intensify during cooking.
Cut up butter over the whole dish. Use plenty of butter; this is what creates the luscious sauce. I recommend using unsalted butter to better control the overall salt level. Cut the butter into small pats so it melts evenly.
Broil for 15-20 minutes, or until the shrimp are cooked through. The exact cooking time will depend on the size of your shrimp and the strength of your broiler. Watch them closely, as they can go from perfectly cooked to overcooked very quickly. The shrimp are done when they turn pink and opaque, and curl into a “C” shape.
Taste one to be sure it is cooked through. Safety first! Ensure the shrimp are not translucent in the center.
Cover your table with newspapers and provide plenty of paper napkins. This is a messy but glorious meal!
Use French bread to sop up the oil. This is an absolutely essential step. The crusty French bread is the perfect vehicle for soaking up all that flavorful sauce. Don’t even think about skipping this!

Expert Tips & Tricks

For an extra depth of flavor, consider adding a pinch of cayenne pepper along with the black pepper.
Don’t overcrowd the pan. If necessary, cook the shrimp in batches to ensure even cooking and browning.
If you don’t have an oven-proof dish, you can use a cast-iron skillet. It will retain heat and keep the shrimp sizzling at the table.
For a richer sauce, add a tablespoon of heavy cream or half-and-half during the last few minutes of broiling.
Make sure the shrimp are deveined before cooking. It’s a small step, but it makes a big difference in texture and enjoyment.
If your broiler is very strong, keep a close eye on the shrimp to prevent burning. You may need to lower the rack or reduce the broiling time.
To make the recipe ahead, marinate the shrimp (steps 1-6) ahead of time for up to 4 hours. Then, add the butter and broil as directed.

Serving & Storage Suggestions

Serve Manale’s BBQ Shrimp immediately while it’s hot and sizzling. The presentation is simple – the pan itself becomes the serving dish. Surround the pan with plenty of napkins and slices of crusty French bread. A cold beer or a crisp white wine (like Sauvignon Blanc or Pinot Grigio) pairs perfectly with this dish.

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a little extra butter or olive oil if needed. Microwaving is not recommended, as it can make the shrimp rubbery. While freezing is possible, the texture of the shrimp may suffer upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	482 kcal	N/A
Calories from Fat	70 g	15%
Total Fat	7.9 g	12%
Saturated Fat	1.5 g	7%
Cholesterol	691.2 mg	230%
Sodium	673 mg	28%
Total Carbohydrate	4.1 g	1%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	92.4 g	184%

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

Variations & Substitutions

Spicier Shrimp: Add a pinch of cayenne pepper or red pepper flakes for an extra kick. You could also use a hotter variety of Tabasco sauce.
Garlic Infusion: Mince a few cloves of garlic and add them to the dish along with the olive oil. The garlic will infuse the butter with its flavor as it cooks.
Herbed Butter: Stir in some chopped fresh herbs, such as parsley, thyme, or rosemary, into the butter before adding it to the shrimp.
Wine Reduction: Deglaze the pan with a splash of dry white wine after the shrimp are cooked. This will add a layer of complexity to the sauce.
Lemon-Herb Shrimp: Substitute the lemon juice with lime juice and add some chopped cilantro for a brighter, more citrusy flavor.
Shrimp Scampi Style: Add a bit of dry sherry to the sauce along with the lemon juice and garlic. Serve over pasta for a complete meal.

FAQs (Frequently Asked Questions)

Q: Why are the shrimp cooked with the shells on?

A: Cooking the shrimp with the shells on helps to retain their moisture and flavor, preventing them from drying out during broiling. The shells also contribute to the overall richness of the sauce.

Q: Can I use frozen shrimp for this recipe?

A: Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking, and pat them dry with paper towels to remove any excess moisture.

Q: Is it necessary to use French bread?

A: While you can use other types of bread, crusty French bread is highly recommended for sopping up the delicious sauce. It’s an integral part of the experience.

Q: Can I make this recipe without a broiler?

A: You can also cook this in a hot oven. Set the oven to 400 degrees and bake for 20-25 minutes, or until the shrimp are cooked through.

Q: How do I know when the shrimp are done?

A: The shrimp are done when they turn pink and opaque, and curl into a “C” shape. Avoid overcooking, as this will make them rubbery.

Final Thoughts

Manale’s BBQ Shrimp is more than just a recipe; it’s a taste of Louisiana hospitality and a celebration of simple, flavorful ingredients. Don’t be intimidated by the generous amount of pepper – it’s what gives this dish its signature kick! Gather your friends and family, cover the table with newspapers, and prepare to get messy. I encourage you to give this recipe a try, experiment with the variations, and share your feedback. Pair it with a crisp salad and a cold beverage for a complete and unforgettable meal. Enjoy!

Manale’s BBQ Shrimp, Monroe, La Recipe