This dish is a
creole classic, having nothing in common with grilling or barbeque sauce. New Orleans
Rather, it is a rich pan fry of shrimp in herbs, garlic and butter which is then finished as a rich sauce. I am not personally familiar with the history of this preparation, despite a cursory Google search, but know with certainty that it is a staple in
restaurants. New Orleans
My adaptation is based on an out of print cookbook: Pierre Franey’s Cooking in America (Knopf, 1992).
I use the spice mixture in the same proportions as
- Seasoning mix; 1 t cayenne, 1 t kosher salt, 1/2 t thyme, ½t fresh black pepper, ¼ to ½ t oregano, 1 T dried rosemary, crumbled.
- Alternate: two large sprigs fresh rosemary, 6 long sprigs of fresh oregano, 4 sprigs fresh thyme.
- 6 cloves garlic, sliced
- 2 t worchestershire sauce
- 2/3 C shrimp stock (see below)
- 1/3 C bottled beer, preferably hearty (yesterday I used Fat Tire)
- Melt 1 stick butter, add seasoning mix and garlic, mix to combine
- Add shrimp, cook approx 2-3 minutes, shaking pan and turning shrimp
- Add stock boil 1-2 minutes
- Add beer and additional 2-4 T butter, simmer until butter melts.
Serve with toasted baguettes or sourdough bread. The NYT no-knead bread would be an ideal choice.
- Shells from 2 pounds shrimp
- 2 celery ribs, chopped
- 1 small onion, chopped
- 6-10 black peppercorns
- 1 bay leaf
- 7 C purified water
Bring to boil, simmer 5-20 minutes. Strain.