QoH, we went to a restaurant in NO that was supposed to be known for its barbecued shrimp. I think the first letter of the restaurant name was an A. It was about 10 blocks west of the French Quarter. Any chance you know the name?

Board-O,

If someone were to send you to the "best place" for barbeque shrimp it would have been Pascal's Manale (or our friend Bernard's house ). Not exactly an "A" and I couldn't tell you west from east standing in the French Quarter, unless the sun was setting. My guess for west would be the river. Or Texas.

This is a tough dish to duplicate. The essential ingredient is heads-on shrimp, which are very hard to find outside Louisiana. They look at me like I'm nuts when I ask for heads-on shrimp in Seattle. It's da Fat! Bernard makes 'em best.

Thanks, Queen. The place was DEFINITELY Pascal's Manale. (Hey, there are a lot of "a's" in it.)

heads-on shrimp? *shiver*

does it give some extra crunch? Why does that make a big difference?

Theres a lot of flavor in them there inerds!

Shrimp Heads make the best stock. Tough to find in New Jersey.

TCK

It's dat fat. Thus the crawfish head-sucking sound you hear frequently. Why that's where the fat is escapes me. But there it is.