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New Orleans Louisiana
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Just how many "New Orleans
Barbecued Shrimp" recipes are enough? Is there
such a thing as
enough? No matter how many you have (and we
have lots!), please make room for this one. There are those considered to
be in the know who agree
with me that Mr. B's version is tops. (News
Flash! This just in! See below...)
It saddens us to report that Mr. B's sustained serious damage from
Hurricane Katrina. Please click
here to read
the latest news from Mr. B's management team.
New Orleans Barbecued Shrimp
Mr. B’s Bistro, New Orleans, LA
Serves 1
8 each jumbo shrimp, heads on
6 ounces cold unsalted butter - cut into cubes
1 teaspoon ground black pepper
1 teaspoon black pepper - cracked
1 teaspoon
Creole Seasoning
4 tablespoons Worcestershire Sauce
1/2 teaspoon chopped garlic
3 tablespoons water
Juice of 1/2 lemon
1. In a sauté pan over medium-high heat,
place all ingredients except
butter. Cook until shrimp turn pink (3/4
cooked).
2. Turn heat down to medium and add butter,
an ounce at a time, stirring constantly. When all butter is melted, remove
from heat.
3. Place shrimp in a bowl and pour sauce
over shrimp. Serve with slices
of French bread for dipping [very
important!].
Mr.
B's Bistro
201
Royal Street, New Orleans, Louisiana 70130
(at the corner of Iberville Street - in the French Quarter)
504-523-2078
Our very favorite New Orleans
food guru, Tom Fitzmorris, recently
compiled
a list
of "The One Hundred Best Restaurant Dishes in New
Orleans".
Three
guesses which dish came in at Number Two... YES!
Number Two
Barbecue shrimp
Mr. B's
”The dish we misname barbecue shrimp is one of the greatest creations of
Creole cookery. All credit for its invention go to Pascal's Manale, which
not
only
introduced it but made it popular. Not that it requires much
persuading.
Even
for people who don't like shrimp especially (and I'm not
really crazy
about them),
a
bowl of well-made barbecue shrimp is lusty and
spicy and
rich and seafoody and
all the other things you want out of the
experience
of eating New Orleans food.
Manale's version is still good, and there are others around town I like a
great
deal. But Manale's can't really change its recipe, even for an
improvement.
Mr. B's was not under such a restriction when Chef Gerard Maras,
intrigued
by
the possibilities, changed the dish just enough. He cooked it
more or less
in the standard way, but at the last minute before serving
emulsified some
additional
butter into the sauce. That not only made it look
better, but it
gave the sauce an
even greater flavor release.
There's only one thing wrong with barbecue shrimp, and it's not the mess
from having to eat heads-on shrimp. It's that this quantity of butter in a
dish means
it's something the average person can't really eat all that
often, unless his
cholesterol is very low. But we do it anyway, I guess.”
What came in at
Number One? (I just know your curiosity is killing you!)
Galatoire's Grilled Pompano
Meunière
New
Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
Featured Archive Recipes:
Mr. B's Shrimp Chippewa
Emeril's Barbecued Shrimp
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