Barbecue shrimp pascals are the creation of Jimmy Sutro for his friend, the owner of the famous New Orleans cajun restaurant, Pascal's Manale, in the 1950s. The shrimps are not grilled, but infused with barbecue essence and flavors in a sauteed dish. Shrimps are cooked unpeeled, usually whole. The residual cooked liquid is used as a bread-dipping sauce. Though the official recipe is held in secret by the culinary staff, a comparable recipe was given to The Times-Picayune by Pascal's owner and head chef in 2009, Mark DeFelice.
Step 1
Mix 3 tsp. of black pepper, 1/2 tsp. of salt, 1/2 tsp. of paprika and 1 tsp. of onion power in a bowl. Set it aside until you need it.
Step 2
Rinse the shrimp under cold water and pat dry with paper towels. Large shrimp are preferred over small shrimp because the added fat absorbs more flavor in the meat.
Step 3
Put the shrimp in a saucepan. Sprinkle a spice mixture over the shrimp, along with 1/2 tsp. of minced garlic.
Step 4
Add 1/2 tsp. of Worcestershire sauce and 1/4 tsp. of red pepper sauce to the saucepan. Stir all the ingredients, coating the shrimp with the spices.
Step 5
Melt 1 cup of margarine in the microwave for one minute. Pour the margarine over the shrimp with 1/2 cup of white wine.
Step 6
Turn the stove top on high heat, cooking the shrimp four to five minutes, stirring every minute to ensure even cooking. Shrimp are white with red stripes when cooked.
Tips and Warnings
- Serve with French bread.
Things You'll Need
- 1 lb. large, whole shrimp
- Black pepper
- Paprika
- Salt
- Onion powder
- Bowl
- Saucepan
- Spoon
- Paper towels
- Minced garlic
- Worcestershire sauce
- Red pepper sauce
- Margarine
- White wine
Member Comments