Monday, October 18, 2010

Shrimp with Spicy Creole Sauce

Adapted from Bon Appétit  | April 1997


New Orleans BBQ Shrimp


Well, the regular followers of this blog (all 5 of you) probably know that we went to New Orleans for our Honeymoon. Or have we forgotten to mention that? It appears that we have. Well, after we got married this May, we headed to the Big Easy for a short but sweet trip. It was just after the oil-spill spill started,  right after a big holiday and it was really pretty chill. Have you ever heard  New Orleans described that way? Me neither, but it was. 


It was my first time there and I'm already excited for our next trip. We ate and ate and ate. We ate the best Red Beans and Rice, Gumbo, Po'Boys, oysters and creole shrimp I've ever had. Although we did visit the famous Arnaud's, we were more impressed by how much everything cost rather than how good everything was. I mean, everything was very nicely prepared, but doesn't all food taste good when it's drenched in butter? Yes. It does. 


Our most memorable meal was actually brunch at a new restaurant called the Green Goddess.  It was there that we drank "Solidarity Sunshine" which featured Polish SobieskiVodka, Sparkling Meyer Lemon Juice and muddled basil. It was seriously amazing and where a good quarter of our garden's basil ended up this summer. For the food portion of the meal, I ate the "Acadian Country Breakfast" with two small patties of crispy Boudin sausage nestled inside two buttery sweet potato biscuits. Served with pepper jelly and Steen's cane syrup and grits on the side. It was devine-- salty, sweet, hot, crispy, and grits! All for $9. That was certainly the theme of our trip, in which less expensive food impressed us the most. 


But, I've gotten off track haven't I? In a moment of lustfulness for the tastes of New Orleans, we made some shrimp with Spicy Creole Sauce the other day. I adapted the recipe from a Bon Appétit (April 1997) recipe which was in take on the ones served at Mr. B's Bistro in New Orleans. I took out about half of the butter and we still had a very tasty meal so don't feel timid about it. We also ended up with shrimp with the peels already removed. I actually preferred this as it made it easier and less messy to eat, but it certainly wasn't as authentic. Make the decisions for you and your family based on your own preferences. 


What you Need: 

  • 1 teaspoon paprika
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon onion powder
  • Pinch (or more!) cayenne pepper
  • Pinch dried thyme
  • 28 uncooked large shrimp (shells on, or off depending on your preference)
  • 4 tablespoons chilled unsalted butter cut into 1/2 inch pieces
  • 3 tablespoon Worcestershire Sauce
  • 3 tablespoon fresh lemon juice
  • 2 teaspoons chopped garlic
  • hot french bread (or rice) 
  • Green onions, sliced for garnish (optional)
Cajun Spices


What to do: 
  1. Combine first 8 ingredients in a large bowl. Add shrimp and toss to coat. 
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. (I used our big cast iron skillet.)
  3. Add Worcestershire sauce, lemon juice and garlic. 
  4. Saute until garlic is tender-- about 2 minutes.
  5. Add shrimp and saute until opaque in center-- about 3 minutes. 
  6. Add remaining 2 tablespoons of butter and stir until melted. 
  7. Transfer shrimp to a large bowl and pour sauce over shrimp. 
  8. Serve with hot French bread for dipping, or over the top of brown rice. (We used Forbidden rice because it happens to be pretty. 
  9. Garnish with green onions if you so choose. 
New Orleans BBQ Shrimp

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