One of our signature dishes at the Mint, this fabulous shrimp rendition most likely originated at Pascale’s Manale restaurant, a funky neighborhood Creole Italian joint located on Napoleon Ave. in Uptown New Oleans and has been a local favorite for as long as anyone can remember.

The name is a bit misleading because the shrimp are not grilled or barbecued but actually baked in a spicy butter and olive oil sauce in the shell. There are a number of variations including one by Emeril in which he removes the shells before cooking and used them in a stock as part of his sauce, but I find that his version, while good, requires way too much in the way of time and preparation. At the Mint, much to the dismay of some of our diners, we cook ours like Manale’s, in the shell. The shrimp are baked in the shell for a reason. The shells contain the essence of the shrimp taste and they flavor the sauce during the baking process. Without the shells the sauce would be tasteless. We normally split the shells down the back using scissors to make the shrimp easier to peel after cooking.

My brother Tony, who lives in New Orleans and works at Gallatoire's, a world famous Creole restaurant in the Quarter, once ate three pounds of BBQ shrimp at one seating and lived to tell about it! I would consider him to be the ultimate authority on the technique of contemporary shrimp eating, and he wholeheartedly endorses the following!

The process of eating BBQ shrimp is every bit as important as the way they are cooked. Here is how they do it New Orleans style. First of all, USE YOUR HANDS! Forget a knife and fork; this is a messy process, that’s why we give you extra napkins and handi-wipes. That being said, here is how it’s done.

Properly cooked, the shrimp will arrive at your table, bubbling hot in a baking ramekin. DO NOT TRY TO EAT THEM UNTIL THEY HAVE COOLED. When you feel that you can eat them without burning your lips, take one of them by the tail, dredge it through the sauce, and suck the sauce that clings to the shell. Then, peel the shrimp, and repeat the same process, dredging the peeled shrimp through the herbs and spices that have collected on the bottom of the dish. Then you eat it, all the while savoring all of the wonderful flavors that have combined to make this very special dish. A very important part of this process consists of dipping pieces of French bread periodically to soak up the sauce. Remember SPE, suck, peel, and eat.

Serve with a dry Pinot Gris, or Riesling, or better yet, a very cold beer. If you can get one, a local New Orleans favorite, Abita Springs Amber would be the ultimate combination.

Enjoy!

Please send your comments and questions to Jay at:

mintbarcafe1@qwestoffice.net

Labels: How To