BBQ Shrimp Pascale Manales (Option 2)

BBQ Shrimp Pascale Manales (Option 2) Chef Mark DeFelice Pascal’s Manale New Orleans, LA 2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don’t whine. DO NOT use margarine! Real butter only.) 2 tablespoons Creole seasoning, to taste; OR 2 – 3 teaspoons cayenne pepper and 3 – 4 teaspoons black pepper, … Read more

BBQ Shrimp

BBQ Shrimp Shared by the smokering group Ingredients 5 pounds of large (21-25 count or larger) head-on shrimp, unpeeled 1 pound (4 sticks) of butter 1/4 cup of olive oil 3/4 cup of Worcestershire sauce 2 teaspoons of hot sauce 4 whole garlic cloves, smashed 1 teaspoon of kosher salt 1 tablespoon of big flake Creole seasoning (like Zatarain’s Big & Zesty – see note) Couple/three glugs of a good bottled beer, optional … Read more

Rick’s Sinful Marinade

Rick’s Sinful Marinade 12 oz. can of beer 1 cup cider vinegar 1 cup of water 1 cup olive oil 1 cup Worcestershire sauce 2 tablespoons barbeque sauce 1 tablespoon seasoned salt or rub. 1 tablespoon celery seed 1 teaspoon cayenne pepper Mix the ingredients and baste as necessary, or add when wrapping at about … Read more