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Mar 5 - 7, 2015
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Andrew Jackson: Hero…

Mar 5 - 29, 2015
THNOC's exhibition tracks Jackson's rise from humble beginnings to immortality… more

Artist Spotlight…

Mar 5 - 31, 2015
New Orleans-based woodturning artist Tom Dunne will be the featured artist in… more

Ashe Cultural Arts…

Mar 5 - 5, 2015
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Edgar Degas: The…

Mar 5 - May 24, 2015
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Jim Roche: Cultural…

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Ogden After Hours…

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Tennessee Williams:…

Mar 5 - May 31, 2015
Tennessee Williams was one of the most admired playwrights of the 20th century.… more

The Columns Hotel…

Mar 5 - 26, 2015
The Historical Columns Hotel with its "sophiscicated atmosphere" and… more

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Mar 5 - Nov 18, 2015
Marvel Universe LIVE! will captivate audiences with an authentic and original… more

The Trio feat. Johnny…

Mar 5 - 5, 2015
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Friends of the…

Mar 6 - 6, 2015
Local jazz band, the Panorama Jazz Band, will bookend the final concert of… more

International…

Mar 6 - 7, 2015
Now in its seventh year, the New Orleans International Children's Film… more

Jefferson Arts…

Mar 6 - 15, 2015
Mrs. Stancliffe's Rose Cottage Bed & Breakfast has been successful for many… more

Lauren Sturm - Bayou…

Mar 6 - 6, 2015
Performs solo acoustic piano. more

Maple Leaf Bar…

Mar 6 - 6, 2015
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Mark Steinmetz: South

Mar 6 - May 10, 2015
Mark Steinmetz lives and works in Athens, Georgia. His work transcends the… more

Music at the Mint…

Mar 6 - 6, 2015
Billie performs mainly in an avant-garde, free style painting expansive… more

Opening Reception -…

Mar 6 - 6, 2015
Join us  for a free opening reception for Radcliffe Bailey: Recent Works… more

Ponchatoula Antique…

Mar 6 - 8, 2015
Featuring-Antique Collectibles Booth, Fine Arts & Crafts Booth, Food Booth,… more

17th Annual Martin…

Mar 5 - 7, 2015
Join us for the 17th Annual Martin Luther King, Jr. Commemorative Art… more
OVG Guide Widget 1

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