This past weekend, I was supposed to have joined my friends in New Orleans for a bachelorette party and Jazz Fest. Unfortunately I was unable to join. I am sure my friends had an amazing time and my weekend ended up being not so depressing. Tony and I volunteered at Big Sunday (on Saturday) helping out with pet adoptions and I had some lovely cocktails and an amazing dinner (more on that later). To fuel myself for spending the day outdoors, I made this shrimp recipe. I pretended it was one of the things I could have been enjoying if I had actually made it to New Orleans this weekend. It's exactly the kind of food that I imagine my friends have been feasting on for the past few days. Rich and flavorful. Even with only one tablespoon of butter, I found this to be rich, but it is definitely worth it. There are some big flavors and they all work well together. Enjoy this with a nice hunk of bread and a glass of white wine with John Coltrane or Miles Davis or Albert Ayler (whose music reminds me of NOLA funeral marches) is playing in the background. You'll feel like you're in Cajun territory in no time.
New Orleans BBQ Shrimp
(Adapted from Food is Luv)
1/2 pound of raw shrimp, deveined and peeled with tails on
Kosher salt and freshly ground black pepper
1 clove of garlic, minced
2 tablespoons cup dry white wine
1 tablespoon of butter
2-3 dashes paprika
Dash cayenne pepper
1/8 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 teaspoons of flat leaf parsley, chopped
Drizzle a thin layer of olive oil in a skillet and heat over medium-high heat. When the skillet is hot, add the shrimp in a single layer and season with salt and pepper. as they begin turn pink, turn them over. when they turn opaque remove from the skillet and set aside.
Reduce the heat to medium and saute the garlic, about 2 minutes. Add wine and cook until it reduces to about half. Add the butter, paprika, cayenne pepper, and Worcestershire sauce and stir well. when the butter is melted, toss the shrimp back into the skillet and mix well.
Top with parsley and serve with crusty bread for dipping.