Tag Archives: Charleston

Perfect Prime Rib and Yorkshire Pudding

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Slice of prime rib

This was our Christmas Eve dinner, but it would also make a lovely Sunday dinner or a great New Years Eve dinner. It is so much easier than many people think.

When buying your rib roast, look for choice or prime meat. You really need good quality meat for this. Buy one rib bone per person, or if you want leftover for prime rib sandwiches, then buy a little extra. I was only serving 2, so I got a three rib roast. Adjust your seasonings for a larger roast.

Standing Rib Roast

Ingredients:

Roast 1

Method:

  • Blend all together in a mortar and pestle or food processor to form a thick paste. Cover the entire roast with it and allow it to sit for one hour, placing the onions on the bottom of the roast in the roasting pan. Preheat oven to 500 degrees 
  • Pour the wine and stock in the bottom of the roasting pan
  • Once the oven has reached 500 and the roast is at room temperature put the roast in the oven.  
  • Bake for 30 minutes, then lower the temperature to 325. Check the temperature of the the roast every 20 minutes. Remove from the oven when it reaches and interior temperature of 110-120, higher if you do not like rare roast, but not too high, never more than 130.
  • Put foil over the roast and let it rest.
  • Strain off the fat and juices.

*Note: You can make a lovely sauce with fresh horseradish and cream or sour cream… easy peasy.

Meanwhile. make the Yorkshire pudding. This part must be served straight out of the oven, so have everything else ready.

Yorkshire Pudding

Yorkshire pudding

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup pan drippings from roast prime rib of beef

Directions

  • Preheat the oven to 450 degrees F. (it should only take a few minutes since you just took the roast out)
  • Sift together the flour and salt in a bowl.
  • In another bowl, beat together the eggs and milk until light and foamy.
  • Stir in the dry ingredients just until incorporated.
  • Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot.
  • Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes. Serve immediately, it will deflate slightly like a souffle. 

The Best Lobster Bisque

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Bisque 2

I make this every time we get live lobsters, which is only a few times a year. Over the years I have tweaked this. I always have to buy an extra lobster or two tails to add some meat to the soup. It is the best soup I have ever tasted. While it is rich, a single bowl and some bread make a fine supper with champagne.

Lobster

Lobster Bisque 
Serves 4

Ingredients:

  • 3 1- 2 pound live lobsters

For the stock:

  • Lobster shells
  • 1 onion quartered
  • 2 carrots
  • 2 cups of lobster cooking water
  • Water to cover shells

For the Bisque

  • 3 tablespoons olive oil
  • 1 onion, large dice (I use a sweet onion like Vidalia)
  • 1 large celery stalk, rough chopped
  • 1 large carrot, sliced
  • 12 garlic cloves, peeled
  • 20 grape tomatoes (or one large tomato rough chopped)
  • 2 tablespoons dried tarragon
  • 2 tablespoons dried thyme
  • 2 bay leaves
  • 8-10 whole peppercorns
  • 1/2 cup brandy
  • 1/2 cup dry Sherry (plus more for serving)
  • 4 cups lobster stock
  • 1 small can tomato paste
  • 1 cup whipping cream
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • Lobster Stock (about 4 cups)
  • Chives and fresh black pepper for serving

Method:

To make stock:

  • Bring large pot of water to boil.
  • Add 1/4 sea salt.
  • Add lobsters head first and boil until cooked through, about 15 minutes. Using tongs, transfer lobsters to large bowl.
  • Reserve 2 cups cooking liquid. Cool lobsters
  • Working over large bowl to catch juices, cut off lobster tails and claws. Crack tail and claw shells and remove lobster meat. Coarsely chop lobster meat; cover and chill. Coarsely chop lobster shells and bodies; transfer to medium bowl. Reserve juices from lobster in large bowl.Or you can serve the lobsters and save the shells, reserving extra meat for the bisque.
  • In a clean pot add shells, onion, carrot and reserved cooking liquid. Add enough water to cover the shells with an additional 2″ of water.
  • Cook low and slow for several hours (I have a simmer burner and let it simmer over night), until the stock has reduced to the level of the shells. Strain over a large pot.
  • You can cool and save this in the freezer or refrigerator or use straight away.
  • Discard solids

Bisque:

Bisque beginning

  • Heat olive oil in heavy large pot over high heat.
  • Add onion and next 8 ingredients. Boil until almost all liquid has evaporated, about 4 minutes. *Note, if you are using tails for the meat, put them in with veggies and cook till meat is white, about 4 minutes Use one tail per serving. 
  • Add lobster stock
  • Simmer 1 hour.
  • Remove bay leaves
  • Use a stick blender to puree
  • Strain soup through sieve set over a pot, pressing firmly on solids. Whisk tomato paste into soup. Add sherry and cognac.
  • Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate at this point)
  • Add cream to soup and simmer 5 minutes.
  • Dissolve cornstarch in 1 tablespoon water.
  • Add to soup and boil until slightly thickened, about 2 minutes. 
  • Ladle soup into bowls and top with a pile of lobster meat, some fresh chives, freshly cracked black pepper and a drizzle of sherry. 

Cook it Raw Charleston ~ Part One

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Yesterday was a culinary memory I will never forget. I was invited to be a volunteer for Cook It Raw’s finale food fest, BBQ Perspectives at Bowen’s Island representing Les Dames d’ Escoffier and The Spice and Tea Exchange.. For those of you who do not know about Cook it Raw, it is a Chef’s Only week of discovery and learning about a region and its food that involves most of the truly important culinary luminaries in the world. The word “Raw” implies on the edge, not uncooked. So, from all corners of the world, the chefs came, they learned, they tasted and then they cooked. They cooked for each other and for the first time in the history of the event, they cooked for the public. It is difficult to put the experience completely into words, but in general I would say that it was one of the supreme dining experiences of my life, and I have eaten all over the world and in much fancier places than outdoors on the river with the briny smells of the marsh and happy music playing. At every turn there was amazing interesting food created with local ingredients and using creative wood fired methods.

Sean Brock laughing

Chef Sean Brock at Cook it Raw’s BBQ Perspectives

The man at the helm of Cook it Raw Charleston was Chef Sean Brock, a true visionary when it comes to the food of the South. The local chef community who have been committed to the renaissance of Lowcountry cuisine for almost 20 years; Frank Lee – Slightly North of Broad; Mike Lata – FIG & The Ordinary; Chris Stewart and Sarah O’Kelley – The Glass Onion; Michelle Weaver – The Charleston Grill; Craig Deihl – Cypress Restaurant; Ken Vedrinski – Coda del Pesce and Trattoria Lucca; Robert Stehling – The Hominy Grill; Jeremiah Bacon – The Macintosh & The Oak Steakhouse; Jacques Larson – Wild Olive Restaurant; Bob Carter – Carter’s Kitchen and Rutledge Cab Company; Josh Keeler – Two Boroughs Larder.

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It was a smoke filled event with over 12 open wood pits and about 15 smoker “rigs” set up. The larger of the rigs belonged to South Carolina’s premiere BBQ team, Rodney Scott’s Whole Pig BBQ, which had just returned from a stint in New York City. People waited for the pig to be lifted and pulled from the bone, mixed with the sauce and served up with chitlins and white bread in traditional South Carolina style.

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“Tradition” stopped right there. Every other team created a whole new perspective.  on BBQ. While there was a lot of truly innovative and delicious food using our Low Country ingredients.

The team that totally blew my mind came from Toronto of all places. Team Canada made plates from slices of birch and from salt and hay. They made a beef tongue BBQ with sea horn berries, pecans puff grains, beans all mixed with a killer sauce. They also baked salmon in clay and made packets of grape leaves with Carolina sticky rice, quinoa, bison sausage, peanuts, maple syrup and quince. Good eh?

team canada collageTeam Canada: 

And then there was Brandon Baltzley (from Chicago) who lead the Irish Team’s concept of Low Country Boil with grilled pig heads, corn, fingerlings and head on local shrimp.

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The International Chefs came from all over the world:

More to come in part 2, like the event, there is just too much to consume at once!

 

Best Fried Green Tomatoes… Southern Bliss

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Fried Green Tomatoes

I never even thought of Fried Green Tomatoes as a recipe until a few people asked me how to make them. They are super easy and very tasty when done right. My great grandmother used to make them, though hers were made with just flour, not the combo of flour and cornmeal that I use now. This method if dredging, dipping and dredging again is the secret to fried chicken and most any coated fried food. The final dredge changes, anything from seasoned flour to panko, but the method stays the same. In the fall green tomatoes are pulled from the vines before first frost, but here in the south, people treasure them all year and green tomatoes are sold in our farmer’s markets. To keep them from ripening, store in the refrigerator till ready to use. They will keep several weeks. I never refrigerate ripe tomatoes, as that kills the sweetness.

fried green tomatoes

Set up a dredging station:

Pan 1: All Purpose flour

Pan 2 :1 cup of buttermilk 1-2 eggs whisked in

Pan 3: This is where you get a little creative:

Then slice up the green tomatoes about 1/2 inch thick. This thickness allows for a crispy crust and tender interior.

Heat canola or peanut oil to 350 degrees in a frying pan, about 1  1/2 inches deep.

Dredge the tomato slices in the flour, then the buttermilk mixture, making sure that the entire slice is covered in liquid.

Finally dredge the slices in the seasoned flour, making sure that all surfaces are covered.

Place in the frying pan, taking care not to crowd. fry till crispy and golden brown on each side and remove to a rack to drain. Repeat.

They can be served with a remoulade sauce, sweet chile sauce or put them on a BLT! They are even good cold.

Fried Green Tomatoes and Remoulade

Pineapple Cucumber Gazpacho

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pineapple 1

This is so easy and so delicious… completely refreshing.

2 cups fresh (must be fresh) cubed pineapple

2 cups chunked peeled English cucumbers (no seeds)

1 cup pineapple juice

2 tablespoons olive oil

3 sprigs fresh mint, torn

1 finely chopped jalapeno

3 tablespoons finely chopped onions

1/4 cup chopped macadamia nuts

Place all in a blender and pulse till well blended but still a little chunky

Serve  with additional nuts on top or a sprig of mint.

This will keep up to a week in the refrigerator.

pineapple 2

Southern Macaroni Pie

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Macaroni Pie

Macaroni…. an ubiquitous word. For hundreds of years in the south it was the word for any pasta, which was basically only spaghetti until mid 20th century.

Pie… yet another all present culinary term in the south. Many “pie” recipes here are savory, not sweet and sometimes served in a variety of casserole dishes. Generally they did start out in a pie dish, but were expanded to larger dishes to feed more people.

The inspiration recipe, from my friend Nathalie Dupree, comes from Social Circle, Georgia. Her mother in law made it and Nathalie figured it out over time. I made a smaller amount, as I was only feeding 2 (plus leftovers) and so I did make mine in a pie plate. If you get Nathalie’s book, Mastering the art of Southern Cooking  you will find the original recipe on page 268, along with the original Charleston version from 200 years of Charleston Cooking. Another friend of mine who lived in Charleston many years makes hers with sour cream. I wanted to make mine with the traditional spaghetti but I was lazy, I only had penne, so that is what I used. I also added freshly grated nutmeg, it was calling out to me. I also choose to bake this in a bain marie, as that is how I usually cook custards.

A little about Pasta in America:

Pasta first came to the U.S. via Thomas Jefferson served as minister to France from 1785 to 1789, and was introduced to pasta during a trip to Naples. He returned to the U.S. with crates of “maccheroni” and a pasta-making machine (which he proceeded to redesign). In Most sources, including the National Pasta Association, credit a Frenchman with establishing America’s first pasta factory, in Brooklyn in 1848. A flour miller from Lyon, Antoine Zerega, had a horse in his basement to turn the millstone; and like the Neapolitans, he hung his spaghetti strands on the roof to dry. Today, the fifth generation of Zeregas run the leading supplier of pasta to the foodservice industry in North America.

Spaghetti and meatballs had yet to appear. Macaroni had been brought to England earlier by the Genovese sailors, and the British baked it with cheese and cream—in essence, making macaroni and cheese, a preparation also popular in the north of Italy. They also baked pasta in sweet dessert custards, similar to German-Jewish noodle puddings. These recipes crossed the pond and were enjoyed by 19th-century Americans. According to Corby Kummer, upper-class Americans also purchased pasta imported from Sicily, which then, as today, had more cachet than the domestic product. The information in the remainder of this article comes largely from Mr. Kummer’s extensive piece, Pasta: Where It Came From And How It Got There. 

As other pasta factories sprouted up, the cost of pasta became more affordable. By the time of the Civil War (1861 to 1865), even the working classes could afford a pasta dinner. Cookbooks of the period indicate that the common way to prepare pasta was still baked with cheese and cream.

  • In the mid-1880s, according to food historian Karen Hess, cookbooks published as far west as Kansas included recipes for macaroni, some involving a tomato and meat sauce.
  • But pasta did not become the beloved dish it is today: It lost its cachet once the masses could afford it. The fashionable restaurants of New York, which served Continental cuisine, did not serve pasta or any other traditional Italian dish, even though many of these restaurants were run by Italians.

The huge wave of Italian immigration that began toward the end of the 19th century was ultimately responsible for pasta becoming an American staple.

And on on to our Macaroni Pie…

This recipe is for enough to fill a large pie dish. Feeds 4 as a main dish, 6 as a side dish

Ingredients

  • 3 cups cooked and drained spaghetti
  • 3 Tablespoons butter melted
  • 3 eggs
  • 2 cups milk
  • 1 teaspoon Dijon mustard
  • 1/2 a nutmeg, grated
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1 teaspoon crushed red pepper (optional)
  • 1 pound sharp Cheddar or Gruyere cheese, grated

Method

Pre-heat the oven to 350.

Boil the pasta to al dente

While the pasta boils:

  • Lightly whisk the eggs with the milk
  • Add the mustard, salt, nutmeg, peppers and half the cheese
  • Cut the pasta into 3 inch pieces and toss with 1 tablespoon of the melted butter
  • place half of the pasta into a deep pie dish
  • sprinkle with cheese to cover, then ladle on 1/2 of the custard mixture
  • Add the remaining pasta
  • Ladle on the remaining custard
  • Top with cheese and remaining butter

Bake in a water bath (bain marie) for 30 minutes. check to see if it is browning, if so, loosely top with foil. Reduce heat to 325. Bake 20-30 minutes longer. Insert a knife in the center. If it comes out clean, it is ready. Allow to rest at least 10 minutes before serving.

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Roasted Balsamic Cherries

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Really good cherries are hard to beat for flavor and beauty. This application is something that goes well with duck, pork  or chicken as a side dish, but also is good as a dessert over ice cream. It is super simple. You just have to find some really super cherries! I got mine from Whole Foods just as the cherry season was beginning.  I used bing cherries but any large firm variety would work for this.

Start with firm ripe cherries

Start with firm ripe cherries

1 lb of cherries,(don’t  pit or remove stems)
2 Tablespoons olive oil
1/4 cup good quality balsamic vinegar
Whole nutmeg, grated
Fleur de Sel salt and coarsely ground black pepper to taste 

1. Preheat the oven  to 400°F.

2. Rinse the cherries with cold water and pad them dry gently with a kitchen towel.

3. Place cherries in a bowl and toss them with olive oil and balsamic vinegar, and season generously with salt and pepper.

4. Transfer cherries to a non-reactive baking dish (glass or porcelain are ideal) with the stem standing up. Preferably, the cherries will fit really close to one another. Cover the baking dish with aluminum foil.

5. Roast the cherries in the oven for 20 minutes or until they start to release their juices. Remove the foil, and place the baking dish back in the oven for another 5 minutes to allow the juices caramelize a bit.

6. Remove from the oven and let them sit for 5 minutes. Serve cherries as desired spooning some of the juices over the cherries.

Roasted Cherries

Pastitsio: Greek Lasagna

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Tight shot

This recipe is so good that I revisit it every few months. It makes a great centerpiece for a dinner party and the leftovers are better than the first night’s meal. The noodles are difficult to find, but I get them on Amazon.com, buying 6 bags at a time.

Greek Lasagna Pastitsio

When teaching others to make this dish, I have often joked that the word pastitsio (pa-STEE-tsee-oh) translates to “messy kitchen” in Greek. I was only kidding, but there is a hint of truth to that statement. The Greek word pastitsio derives from the Italian pasticcio, which loosely translates to a mess or a hodgepodge.

Three essential components make up this dish – pasta, meat filling, and a creamy bechamel sauce which are layered in a pan and baked to a golden brown. Each stage will require dirtying some pots and pans, but I think you will agree that the end result is well worth the clean up!

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 90 minutes

Ingredients:

  • 1/2 cup olive oil
  • 2 lbs. ground lamb
  • 1 large yellow onion, chopped
  • 1 cup dry white wine
  • 1 14 oz. can tomato puree or sauce
  • 3 tbsp. chopped fresh parsley
  • 1/2 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 1 tablespoon Greek Seasoning Blend
  • 1 1/2 cups grated Parmesan cheese (or Kefalotyri if available)
  • salt and freshly ground black pepper to taste
  • 3 tbsp. breadcrumbs plus 1/2 cup for topping if desired
  • 1 pkg. #2 Macaroni for Pastitsio (500g)- available at Greek or ethnic groceries.
  • 4 egg whites (reserve the yolks for bechamel sauce)
  • 1/2 cup unsalted butter (1 stick)

greek noodles

For the bechamel sauce:

  • 1 cup unsalted butter (2 sticks)
  • 1 cup all purpose flour
  • 1 quart milk, warmed
  • 8 egg yolks, beaten lightly
  • 1/2  of a whole nutmeg, grated with a microplane

Preparation:

This recipe will yield about 12 servings depending upon the size of your pieces. I use a lasagna pan that is 9 x 13 x 3 inches deep.

Begin with the Meat Filling:

Heat olive oil in a large saute pan. Add ground lamb and cook over medium-high heat until pink color disappears, about 5 minutes. Add onions and cook until they are translucent, about 5 minutes more.

Add wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper and allow sauce to simmer over low heat for 10 minutes. While sauce is simmering put water on to boil for pasta.

Cook pasta noodles according to package directions and drain well. Rinse noodles in colander under cold water to cool them slightly.

Stir in 3 tbsp. breadcrumbs to meat sauce to absorb excess liquid and remove from heat.

Melt 1/2 cup butter in pasta pot and return cooked noodles to the pot. Stir in beaten egg whites and 1 cup of grated cheese and toss lightly, being careful not to break the noodles.

Brush the bottom and sides of the lasagna pan with olive oil. Layer the bottom with half the pasta noodles and press down so that they are somewhat flat.

Add the meat filling in an even layer to the pasta. Top with remaining pasta noodles and flatten top layer as best you can.

Pre-heat the oven to 350 degrees while you prepare the bechamel sauce.

Bechamel Sauce:

Melt butter in a saucepan over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste or roux. Allow the flour/butter mixture to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens but does not boil.

Remove from heat and stir in beaten egg yolks. Add pinch of nutmeg. If sauce still needs to thicken, return to heat and cook over very low heat while continuing to stir.

Bechamel is thicker than gravy but not quite as thick as pudding. It should be somewhere in between. One way to tell if it is thick enough is to dip your wooden spoon in the sauce and draw your finger across the back of the spoon. If the sauce holds a visible line then it is thick enough.

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Pour the bechamel over the pasta noodles making sure to pour sauce down in to the corners as well. I even pull back th sides of the pasta to let some go down the sides. Sprinkle with remaining 1/2 cup of grated Parmesan cheese and bread crumbs if desired.  Bake in 350 degree oven for approximately 45 minutes or until the top is a nice golden color.

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Quinoa and Corn Chowder from Ecuador

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This fabulous recipe was inspired by the book The Latin Road Home by Jose Garces. The book explores the cuisines of Ecuador, Spain, Cuba and Mexico. This is one of the best cookbooks I have picked up in a while. In this recipe, I used fresh corn, but good frozen corn would work too. I also added some seasonings and chiles to the recipe. I make my own achiote paste, but you can buy it in Hispanic or Asian markets. Quinoa is an amazing chenopod, full of protein and fiber.

Quinoa and Corn Chowder

Crema de Quinoa de Zuleta; Quinoa Chowder with Sweet Corn

Ingredients:

2 cups Canola Oil for frying

2 small russet potatoes, peeled and cut into match sticks or cut on a spiral cutter 

Kosher Salt

2 Tbs unsalted butter

1 Tbs extra virgin olive oil.

½ Spanish onion, finely chopped or TSTE dehydrated shallots reconstituted

6 cloves minced garlic or 2 Tablespoons TSTE Vik’s Garlic Fix 

1 Tbs achiote paste (click here for my recipe)

1 ½ cups quinoa (any color)

Kernels cut from 3 ears of corn or 1 cup of thawed and drained frozen white sweet corn

5 cups chicken or vegetable stock

1 cup heavy cream

2 Tbs minced fresh parsley

1 Tbs Aji Amarillo Chile Powder 

4 roasted poblano chiles, seeds and membranes removed, then diced

2 Tbs minced fresh chives (or leave in 1 “ strips)

Sliced Avocado for serving (optional)

Method:

  • Fry the potato strips in 375 degree oil till crispy and drain, season with salt
  • Heat the butter and olive oil in a stockpot over medium heat, cook the onion and garlic till translucent, about 10 minutes.
  • Rinse and strain the quinoa
  • Stir in the achiote paste and cook for another 5 minutes
  • Stir in the quinoa and corn.  And cook, stirring often, till the quinoa is lightly toasted
  • Stir in the roasted poblano chiles

Add the cream and stock and bring to a light boil. Lower the heat to a light simmer,  uncovered till the quinoa is tender and the liquid has reduced by about one quarter, about 45 minutes.

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To serve, fold in the parsley, and top with fried potatoes and chives. Garnish with avocado. This also goes perfectly with the Yuca Cheese Bread and Guava Chile Butter I posted last week.

yuca bread close up

The BEST New Orleans Style BBQ Shrimp

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BBQ Shrimp close up

This is one of the best dishes I have made or tasted in a long time! I have been curious about this dish for a while. When I managed The Spice and Tea Exchange I had a lot of requests for a seasoning blend for making New Orleans BBQ Shrimp. I did some research, found some recipes (which varied greatly), asked some friends who had lived there and came up with this recipe. I have to say, it is one of the best things I have ever made! It takes a LOT of butter (one recipe called for TWO pounds of butter) and in fact I ended up using half butter, half Olive Oil, but you can save the sauce and use it a few more times as it is really only a poaching liquid, you don’t eat much of it, just the bit in the bowl that you dunk your bread into. It just gets better and better. I have butter poached lobster before and this recipe is a spicier form of that. This recipe can be tweaked to meet your more or less spicy palate, but it is meant to be spicy in a Cajun kind of way, full flavored. I also used wonderful Low Country Shrimp which have excellent texture and a sweet flavor. Not everyone has access to these, so of course, find the best quality shrimp you can find.

New Orleans Style BBQ Shrimp

Ingredients: 

  • 3/4 pound of unsalted butter (yes, that is a lot)
  • 3/4 cup Olive Oil
  • 10 cloves of garlic, peeled and thinly sliced
  • zest and juice of 2 lemons (I used Meyer because that is what I have and love)
  • 1 lemon sliced
  • 2 Tablespoons of Worcestershire Sauce
  • 4 bay leaves
  • 1/4 teaspoon of Ghost Pepper Salt (or sea salt)
  • 1 Tablespoon Garlic Salt
  • LOTS of freshly rough ground black pepper
  • 2 Tablespoons smoked paprika(I used hot, but you can do half sweet and half hot)
  • 1 teaspoon cayenne pepper
  • 1 Tablespoon  dried thyme
  • 1 Tablespoon dried marjoram
  • 2 sprigs of fresh rosemary (pull stick out after cooking)
  • 1/4 cup fresh parsley, finely chopped (more for serving
  • 2# of high quality shrimp, heads on if available. De-vein  if you want to, but leave the shells on (yes, it will be messy but have much better texture and flavor if you cook it in the shells)

Method:

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  • In a large oven proof saute pan, melt the butter, whisk in the oil and add everything but the shrimp and parsley. Simmer on very low flame for 20 minutes to incorporate. While this is cooking, preheat oven to 225.
  • Add shrimp and parsley and bake for 20 minutes (this can be done on a low burner too, but you will have to stir it), you just want to poach the shrimp, not over cook them. This is the reason for the low temperature.

BBQ Shrimp in bpwl

Serve with crusty French Bread and a salad.

BBQ Shrimp plated with tomato pie

Reserve any leftover cooking liquid and you can re-use it again.