Recipe of the Week


Prep Time: 30 Minutes
Yields: 12 Servings

Barbecued shrimp first made its debut at Pascal’s Manale Restaurant on Napoleon Street in New Orleans. The original owner of the restaurant served the wonderful garlic and herb shrimp to his friends who would visit the restaurant each week to partake in a poker game. Here, we have taken that famous sauce and created it as a topper for fresh-shucked oysters. It’s a marriage made in heaven!

¼ pound butter
1 tbsp olive oil
2 tbsps minced garlic
1 tbsp minced purple shallots
1 tbsp sliced green onions
pinch dried basil
pinch dried oregano
pinch dried rosemary
pinch dried thyme
1 tbsp Worcestershire sauce
2 tbsps beer
salt and cracked black pepper to taste
Creole seasoning to taste

In a medium mixing bowl, cream all of the above ingredients together. Mound in the center of a square piece of plastic wrap. Roll into a cylinder, sausage style, twisting at each end. Chill until firm. Cut into 12 equal slices.



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