Friday, June 25, 2010
Cajun BBQ Shrimp a blast from the past
I would have to say that my serious cooking addiction started back in the 80's when my kids were small and I got a bug to cook. I remember my first real cookbooks and among them was "Chef Paul Prudhomme's Louisiana Kitchen" by Paul Prudhomme. Cajun cooking was all the rage back in the day in Los Angeles. So, I worked my way through this cookbook and "Husband v1.0" loved the stuff as much as I did. So, imagine my surprise when Dr Food ("Husband v2.0") asked for BBQ Shrimp for Fathers Day.
There might be a little butter in the dish but it is ok for a special occasion. Yeah, like Fathers Day, Groundhogs Day, um...tax day, Flag day, uh...well you get the idea.
Well yeah, did I mention that there is a "little" butter? Oh, Mr. Purdhomme I love you!
Behold a thing of beauty. Oh, and don't forget lots of bread to sop up the sauce.
Chef Paul Prudhomme's Louisiana Kitchen
1 pound of shrimp (we got Gulf Shrimp at Whole Foods)
1 tsp ground cayenne pepper
1 tsp black pepper
1/2 tsp salt
1/2 tsp crushed red pepper
1/2 tsp dried thyme leaves
1/2 tsp dried rosemary leaves, crushed
1/8 tsp dried oregano leaves
1/4 pound butter (one stick) PLUS 5 TBS total
1 1/2 tsp minced garlic
1 tsp Worcerstershire sauce
1/2 cup shrimp stock ( I usually get heads on, and boil the heads and use that)
1/4 cup beer, at room temperature
1. mix seasoning together.
2. In pan: One stick of butter, the garlic, the W sauce and seasoning mix in a large skillet over high heat.
3. Melt butter, add shrimp-cook for 2 minutes, shake the pan don’t stir.
4. Add 5TBS of butter and stock cook for 2 more minutes.
5. Add beer and cook for 1 more minute.
6. Remove from heat.
In the book it is stressed not to stir the butter and shrimp but to shake pan back and forth so that the butter does not separate.