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25th Annual New…

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Standing in the…

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"Organ and Labyrinth"…

Oct 21 - 21, 2014
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Hilton New Orleans Riverside’s New Orleans BBQ Shrimp

Ingredients:

• Fresh u10 shrimp, head and shell on 2 pounds - about 20
• Olive oil 2 tsp.
• Fresh rosemary picked 4 tsp.
• Garlic, minced 4 cloves
• Worcestershire sauce ½ cup
• Hot sauce 1 tsp.
• Creole Seasoning 2 tsp.
• Black pepper, fresh ground 1 tsp.
• Abita Amber Beer 1 bottle
• Unsalted butter cut into 5-6 pieces 2 stick - ½ pound

Method:

Heat a heavy skillet with olive oil until warm. Throw in the rosemary and garlic and sauté, moving it around for half a minute so it does not burn
Add the shrimp, color on both sides, add the Worcestershire sauce, the hot sauce and the creole seasoning.
Add the beer and bring to a simmer.
Now throw in the pieces of butter and shake the pan back and forth. This should emulsify the butter into the "gravy". Turn the heat way down and cover the pan.
Do not cook the shrimp more than 2-3 minutes after the beer comes to a simmer

Recipe tips:

For this recipe you should use head on shrimp. If possible, at least shell on shrimp. All the fat and flavor is in the heads.
Abita Beer or Bass Ale works really well. They both make a dark, delicious "gravy".
The shrimp and Worcestershire sauce are both salty, that is why there is no salt in the recipe. If you like it more salty, add a pinch.
Serve hot in a large soup plate with fresh crusty French bread.

HNOR Chef David Woodward