Weekend Cooking: Shrimp

New Orleans Style Barbecue Shrimp

Makes 4 appetizers or 2 entrees

2 pounds head-on shrimp, large

2 tbsp. Creole Seafood Seasoning

1 tbsp. Olive oil

30 garlic cloves

2 tbsp. Chopped fresh rosemary

3 tbsp. Worcestershire sauce

3 tbsp. Hot sauce

1 lemon, quartered

1/3 cup beer

salt and pepper to taste

1 stick, room temperature

Pre-heat large saute pan over high heat. Season shrimp with 1/2 of creole seafood seasoning and lightly toss. Add oil to pan and let heat until smoking point. Place garlic and rosemary in pan and stir to brown garlic. Be very careful not to burn. Add shrimp and carefully stir.

Add worcestershire, hot sauce, and squeeze juice from lemon to pan. Deglaze with beer and reduce, while shaking the pan. Allow shrimp to cook (timing will depend on size) and add remaining seafood seasoning and salt and pepper to taste.

When shrimp are finished cooking, the liquid will have a sauce consistency. Reduce heat to medium high and add butter. Saute until butter is emulsified and sauce is thick. Adjust seasoning.

Serve with French bread, napkins, and fingerbowls.

Note: You will need to have head-on shrimp because the fat content in the body is what gives this dish some of its flavor. Make sure the shrimp are fresh. Check color, smell, and attachment of head and legs. Because of the weight of the head and shells, one pound yields only about 8 oz. Of meat.

This dish is cooked very fast, so preparation is key.

It is critical that the garlic is not burned while cooking the shrimp.


Cracked Corn Grits

Yield 5 cups

2 tbsp. Whole butter

1/4 cup small diced yellow onion

1/4 tsp. Salt

1/8 tsp. White pepper

3 1/2 cups skim milk

1 ear corn (shucked, grilled, kernels cut from cob, save cob)

1 cup yellow stone ground grits

Melt butter in a 2 qt. Sauce pan. Sweat onions in butter. Season with salt and pepper. Add milk and corn cob and corn kernels. Cook over medium-high heat until boiling. Remove cob and add grits. Whisk for 1 minute and return to boil. Reduce heat to medium and cook for approximately 45 minutes, whisking frequently. Turn off heat and let cool 5 minutes before serving.