Pascal's Manale by Dickie Brennan & Co. shared by @eater says: ""Found in restaurants throughout the city, New Orleans’s iconic dish of barbecue shrimp is not, actually, barbecued shrimp. Rather, it’s made by sauteing Gulf shrimp in butter, garlic, white wine, and Worcestershire on the stove — no smoke or pits involved. The original is from the 100-year-old Pascal’s Manale, and it still tops the list."" on Postcard