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.
19 comments:
Talk about a beautiful dish. I would dig in.
i'm sorry to hear about the finances; the shrimp dish, however, looks very uplifting :)
Oh I am totally loving this dish!
What a beautiful picture - your shrimp looks amazing!
Hang in there, I think the economy is slowly recovering!
looks fabulous!
This dish looks fantastic and so very delicious. Love the sound of it Esi!
you were a good girl only using 1TB butter...I can't do just one. we're buying a house, we are so poor, so I hear you on the whole finances thing. 3 years ago, we would never have been able to afford a home--things change, they always do for the better.
Thank you again for your help...you are the bestest.
Your shrimp look great! Cooking New Orleans' inspired food is a great alternative to going there.
These looks gorgeous! So fresh and full of delicious flavors!
What a great volunteering opportunity- good for you! mmm shrimp! I'm making your other shrimp recipe again this week and I cannot wait!
The shrimp look wonderful and very diet friendly too. I know the finance thing has hit us all. Thank heavens we can still eat like this.
Oh yum! I've been really into New Orleans style food lately and looking for new recipes. This one looks great!
your shrimp look great but you need at least 3 more sticks of butter and an insane flurry of ground black pepper before you can call those New Orleans BBQ shrimp.
:)
Yum, yum, yum - one of my favorites!
Thank you everyone for stopping by. Can't wait till the economy (and my wallet) are thriving once again :)
Dawn, you're so welcome and I hope it gets better!
Yuri, you're probably right, but I didn't want to end up in the hospital with clogged arteries :)
mmmmmmm. they look delicious! i'm doing more budget cooking, too. i like to think of it as a creative challenge ;)
Sorry you couldn't go, but yay for us! this looks devine! can't wait to try it!
Always jealous that you guys have great seafood with cheap price. When I was in US, I ever took whole lobster as my dinner. But when I am back home, we would have to share the whole lobster as it's too expensive here.
The photo is pretty, but they don't look like there's much flavor. With 1 T of butter, there's nothing in which to dip the shrimp, which is the true sign of real New Orleans BBQ shrimp, plus there must be a ton of black pepper. I think these are more of a shrimp sauteed in a wee bit of wine and butter dish. Pretty, but definitely not even close to NOLA BBQ shrimp. Go wild and use butter!
Post a Comment