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There is a reason Brenda's Soul Food Kitchen had to expand to 3 restaurants--her food is like an outer body experience! Everything this woman touches turns to gold, from her mufalettas and gumbo, to stuffed beignets and New Orleans style BBQ shrimp. Just in time for Mardi Gras, I take you on a food tour of Brenda's legendary restaurant, and share her easy BBQ shrimp recipe that you can try and savor at home!
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New Orleans BBQ Shrimp
For Recipe:
1 LB Jumbo Shrimp, Peeled & Deveined, Tail On
Salt and Pepper
Shrimp Juice (see recipe below)
Mirepoix (see recipe below)
Shrimp Butter (see recipe below)
French Roll or Baguette Butter Minced Parsley (optional garnish)
Sliced Lemon (optional garnish)
Method: Lightly season shrimp with salt and pepper and set aside. Heat up large saute pan over high flame. Add canola oil then minced vegetables (mirepoix). Cook and stir until veggies are lightly caramelized. Add shrimp and toss for about a minute. Add shrimp juice and reduce liquid by a little over half. Add butter and swirl pan until butter is melted and sauce is thickened. Place shrimp in serving dish and garnish with parsley and lemon slice. Serve with toasted baguette. Bon Appetit!
For Shrimp Juice:
¾ C Dry White Wine
¼ C Worcestershire
2 TB C Lemon Juice
Method: Whisk together and set aside.
For Shrimp Mirepoix:
3TB Minced Yellow Onion
1 TB Minced Celery
1 Garlic Clove,
Minced Pinch Thyme Leaves
For Shrimp Butter:
½ Stick Unsalted Butter, Room Temp
1 TSP Sambal Oelek 1 TSP Cayenne
½ TSP Paprika
1 TSP Salt
1 TB Sriracha