BBQ Shrimp ?!! It didn't sound appetizing to me the first time I read it on a menu. I was out trying the local cuisine in New Orleans and I tried to reason why anyone would like to ruin shrimp by drowning it in bbq sauce? After the waitress assured me I've never had anything like it, I convinced myself to give it a shot. Usually served with bread to sop up the leftover sauce your even given a bib at Mr. B's Bistro in the quarter (French). Unfortunately Mr. B's wasn't my first bbq shrimp try and I landed in a tourist trap that basically had the shrimp swimming in a sea of salt , pepper and butter.
After I was told by a native what actually goes into the recipe, I gathered there was no way that I was served the recipe correctly. On my 29th birthday, I decided to give this coveted dish another try at Muriel's Restaurant. I GOT TO TOWN! I wanted to put in another order and now understood why the dish was a big deal. I love rosemary and although the original recipe does not call for it, it made my night what it was. I had it again during lunch at Mr. B's and I was like damn , I could drink this sauce as a soup! Only problem I had is that it would take a lot of it to fill me up.
After experimenting recipe's I got it the way I wanted it and served it with rice but it was kind of boring. I then thought it would be great as a creamy pasta. Usually when you go to a restaurant that claims to serve New Orleans cuisine, there is always some type of jambalaya pasta that I never eat . Of course we can turn the bbq shrimp into a pasta, so without further ado here is my tried and true recipe.
New Orleans Style BBQ Shrimp Pasta
Ingredients
1 bag or 16 oz of your pasta of choice ( I like fettuccini or fusilli)
1 1/2 lbs of shrimp
4 cloves of garlic
1 cup heavy cream
hand full parmesan cheese
1/2 cup worcesterhire sauce (I used reduced sodium)
1 1/2 cup butter (I use ghee from Trader Joes)
2 lemons
1 tbs creole seasoning
1 tbs italian seasoning
1/2 tbs black pepper
1 sprig rosemary
serves 2 normal people serves one Rosy
Instructions
Peel, devein and rinse shrimp then set aside. Grate garlic cloves and toss into an oiled or buttered sauce pan on mid low heat.
Pour in worcestershire sauce, juice from lemons, seasonings including rosemary. Add shrimp.
After both sides of shrimp are cooked ( minute on each side) remove shrimp and place in bowl on the side. While the sauce mixture is lightly simmering, add melted butter. Liquid should start to look a little thicker, add heavy cream. Keep stirring sauce to blend and keep smooth. Boil pasta to al dente and then drain. Stir in parmesan to sauce and keep stirring. Add shrimp back into sauce then stir in pasta . Let pasta sit in sauce for 2 minutes before serving.
Eat up!
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