Full Recipe
Author
Melissa Martin (@MosquitoSupperClub) |
Description
"Pascal's Manale is located a couple blocks away from Mosquito Supper Club. The team there has helped us with many last-minute restaurant needs, and there is no finer place to eat raw Louisiana Gulf oysters in the city of New Orleans. Legend has it that this recipe was invented at Pascal's Manale in the 1950s and spread like wildfire, each chef in New Orleans creating their own version and putting it on their menu.We call this preparation “barbecue” shrimp because the sauce is sweet, spicy, and tangy. It's prepared in a flash, so the key is to have all your ingredients ready. This is a dish to share—beautiful shrimp that asks you to be present—plus I love a dish that requires you to dig in and viscerally eat with your hands, sopping up the sauce with crusty bread. If you imbibe, wash it down with a dry white wine or a pilsner."NOTE: You'll need a very large sauté pan or brazier, at least 16 inches (40 cm) in diameter, to cook this amount of shrimp; if you have only a large sauté pan, consider cutting the recipe in half.Excerpted from BAYOU by Melissa Martin (Artisan Books). Copyright © 2024. Photographs by Denny Culbert. Copyright © 2024.
