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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

Rinse and drain shrimp and place them, unpeeled, in a single layer in a large shallow baking pan. Cut each stick of butter in two to make eight pieces and place on top of the shrimp. Grind peppercorns in a spice grinder or blender to make 1/2 cup and sprinkle the pepper evenly over the shrimp. Bake at 350 degrees F for 45 minutes, turning the shrimp at least twice to absorb the pepper-butter on all sides.

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. Provide a platter of hot washcloths, also.

Serves 4 to 8.



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