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Pascal Manale's Pepper Shrimp

This is a dish made famous by Pascal Manale's restaurant on Napolean Avenue in New Orleans. It was known as "Barbecued Shrimp."


  • 5 pounds large shrimp (7 pounds with head on)
  • 1 pound butter
  • 1/2 cup freshly-ground black pepper


  1. Rinse and drain shrimp and place them, unpeeled, in a single layer in a large shallow baking pan.
  2. Cut each stick of butter in two to make eight pieces and place on top of the shrimp.
  3. Grind peppercorns in a spice grinder or blender to make 1/2 cup and sprinkle the pepper evenly over the shrimp.
  4. Bake at 350 degrees F for 45 minutes, turning the shrimp at least twice to absorb the pepper-butter on all sides.
  5. Serve directly from the pan with a loaf of sliced French bread so that guests can peel the shrimp as they go and sop up the sauce with hunks of bread.
  6. Provide a platter of hot washcloths, also.

Serves 4 to 8.

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