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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 8 to 10
From Pascal's Manale Restaurant on Napoleon Avenue in New Orleans where the dish was created.
2 pounds butter, 8 sticks
2 tablespoon Creole Seasoning to taste, recipe follows
2 tablespoon chopped fresh rosemary leaves, or substitute 2 teaspoon dried rosemary
½ cup Worcestershire sauce
6 ounces good beer
5 to 10 cloves garlic, finely minced, or to taste
1 medium onion, very finely minced
3 ribs celery, very finely minced
3 to 4 tablespoon chopped parsley
2 teaspoon fresh-squeezed lemon juice
5 pounds shrimp, heads and shells on if you can
Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 to 3 minutes. Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sauteed vegetables, Worcestershire and lemon juice. Place the shrimp in the seasoned butter, using as many baking dishes as you need to make sure all the shrimp are more or less submerged. If they're not ... melt more butter and add to the sauce. Bake in a 350°F oven until the shrimp turn pink, about 15 to 20 minutes. Serve in big bowls. Put a handful of shrimp in each bowl and ladle lots of the spicy butter sauce over it. Roll up your sleeves and wear a bib as this gets messy. Serve with plenty of French bread to sop up the sauce.
Creole seasoning:
2 tablespoon ground cayenne
2 tablespoon black pepper
4 tablespoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
½ tablespoon garlic powder
1 teaspoon onion powder
Mix well.