Wednesday, September 11, 2013

Barbecued Shrimp and the Challah is Rising



The challah dough is rising, the rugelach dough is in the fridge and the kadaif is thawing. Plus the chicken soup is in the freezer. And  now I'm giving you a recipe for spectacular, truly not kosher, shrimp. Yeah, it seems strange to me, too. I was raised in a small town with maybe 80 Jewish families, and no one that I know of kept kosher. My grandparents to my knowledge, never ate pork or shellfish and probably wouldn't have thought to mix milk or meat, but they didn't keep kosher. My grandfather became a butcher when he came to this country and began a grocery store, but he never slaughtered his own meat. But he sure was known for it. Everyone loved my uncle and papa's stores and their meat was renown. That is what I know.

I don't know when I became aware of the concept of keeping kosher. I don't know when I had my first taste of lobster, but I know my mother loved it. Shrimp d'Jonghe or shrimp with garlic butter, was available at all the quaint restaurants on the Kankakee river, along with catfish, and frog legs. Maybe it was there? In any case, I never really understood the kosher concept until I became friendly with a family from Israel when we were both studying in fort Collins. They adopted me in the second family sense and I was very happy to be adopted. They are still apart of me and we have been close all these years. So, to say I feel a bit guilty about posting all these recipes that are totally treif, well, I do. But I am who I am and I eat what I eat and I will happily keep kosher when I am with them.



In the meantime I eat bottom feeders. Ouch. Truly, I've given up meat so why is it so tough to give up shrimp? Well, probably because they don't have pretty brown eyes that gaze at me soulfully. Enough already. This is an outstanding, truly rich, totally to die for, recipe. I made it when my in laws were here, because they brought me shrimp fresh from the Gulf. And well, I just had to do something with them.

I love Cajun cooking and my MIL is from Mississippi. Pre kid, the manservant and I used to visit The Big Easy and eat. And eat. AND EAT. Those were the good old days. This was when Paul Prudhomme was king and in my book, still is. In 1975 he brought back Commander's Palace to what it is today, and he was the one that hired Emeril to take his place when he opened K-Paul's. You know - that guy? If you read Paul's bio he sounds like quite a colorful character and one that probably would be a lot of fun to hang with. We ate at K-Pauls and we ate at Commanders. And we ate until we got on the plane to come home. Truthfully, if we hadn't come home I would have probably found myself in the gutter retching, because my tummy couldn't have held another bite. Rich food it is. 

Ever since those 8o's years I have cooked from Paul. I have one favorite cookbook of his, Chef Paul Prudhomme's Louisiana Kitchen, published in 1984, that has many recipes that I truly adore. But bbq shrimp was one I still had yet to do and so it is I decided to make this shrimp. Though they are traditionally served in the shell I'm not good with finger food. I don't like foods that need to be nibbled off the bone. I love cotton candy but I really don't like even getting my fingers dirty for that. So, I took the shells off and these were still good great. He has the original recipe on his website but I'm going to give it to you the way I did it. And as Julia Child believed, Paul does, too.  Yeah, butter is a key component to this dish.

I also love potatoes and had never made his potatoes so I figured it was time. Yeah, rice is the tradition but well, I love potatoes. They were mighty fine. Mighty fine. 



It was hard to share. And so it is that I find myself in the midst of cooking for Yom Kippur, the holiest of holidays and giving you a shrimp recipe. Please forgive me, G-d. But I did find out that Paul Prudhomme was asked to join the celebration of Jerusalem's 3000th birthday in 1996 and he was asked to make a kosher recipe for King David's feast. I feel redeemed. The problem is that his bio didn't say what he made. Well, I guess shrimp it wasn't.




Barbecued Shrimp (serves 4)

1 lb shelled medium to large shrimp

Seasonings:
1 t cayenne pepper
1 t black pepper
1/2 t salt
1/t crushed red pepper
1/2 t dried thyme leaves
1/2 t dried rosemary leaves
1/8 t dried oregano leaves

1 stick plus 2 T butter - in all (Paul says 5)
1 1/2 t minced fresh garlic
1 t Worcestershire sauce
1/2 c shrimp stock (Using the shells from your shrimp, add 1 c water to them. Place in a pot and boil a few minutes until shells turn pink. Let steep while making recipe. Use only 1/2 c)
1/4 c beer at room temperature

1 small loaf of good French bread

Combine seasoning ingredients. In a large skillet, combine 1 stick of butter, garlic, Worcestershire and seasoning mix, over high heat. When the butter is melted, add the shrimp. Cook for two minutes, shaking the pan, not stirring, in a back and forth motion. Add remaining 2 T butter and the  1/2 c of stock. Cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.

Place two slices of bread in center of plate. Spoon 1/4 of shrimp mixture and sauce on top.

I served this with Paul's potatoes and Emeril's peanut cole slaw. Oh my. 




Click here for more to eat:
Shrimp and Grits
Kings Cake
Chocolate Krantz Cake or Babka
Onion Lover's Challah
Boneless Rib Roast and Rice




31 comments:

  1. This looks SOOOOOO amazing! my eldest daughter loves shrimp and everyone loves challah!!! so what a great dish - looking forward to giving this a go!!
    Mary x

    ReplyDelete
    Replies
    1. Thanks Mary! It totally rocks! Challah is yet to come but I do have a good onion twist challah below. Enjoy!

      Delete
  2. Just last week I was looking at an old bon appetit mag with Paul P's cake on the cover, and wondering what had become of him! I used to have his blackening spices. This shrimp recipe is a perfect tribute to cajun Abbe!

    ReplyDelete
    Replies
    1. If it was the pecan cake, I remember making that years ago! He is still around and going strong according to his website. I love cajun and you are right-this is a good one! thanks, Paula!

      Delete
  3. I love New Orleans - such a great eating town. And I love BBQ shrimp. I make this same dish (slightly different, but how different can you make it?). If you're ever back In New Orleans, you and your manservant should go to Pascal's Manale restaurant - his BBQ shrimp are the best in the city, IMO. I have this on my big list of stuff to make, but it hasn't happened this year thus far, and probably won't. Maybe next? Who knows! But you've reminded me I need to have it again, and soon.

    ReplyDelete
    Replies
    1. I've heard of that one! Manservant still has lots of family down there so I hope one day to go back. They are such great people. And I love NO! I'd be curious about your recipe. Make it. Your pics will be better than mine and it is so good!

      Delete
  4. Oh my, indeed! This is such an interesting take. I've never tried cooking with beer - am going to give it a shot one day. Potatoes look as divine ♥ ♥

    ReplyDelete
    Replies
    1. Sharon, beer adds such great flavors but make sure you like the beer you add. The potatoes are divine. I'm getting there! Thanks!

      Delete
  5. wow Abbe, those shrimp clicks, esp. the 2nd one are so gorgeous that I want to run into the kitchen and make a batch for myself...now I wish I had some prawns in the freezer!

    ReplyDelete
    Replies
    1. Thanks Angie. I always like it when someone says something about my photos since I still hate taking them! But these prawns are worth making-photo or not. Thanks!

      Delete
  6. One of the first restaurants I worked at was a fine dining restaurant, but we did have New Orleans bbq shrimp - it was messy, shell on, but oh so good. We would bring a finger bowl afterwards for the customers to "wash" their hands. Just really warm water, lemons floating in it with a cloth napkin on top.

    One time I dropped two finger bowls off to a couple who had the shrimp, and they kind of looked at each other and put the napkin in their lap and started eating it like soup! I quickly ran over and told them what it was - still makes me laugh!

    ReplyDelete
    Replies
    1. That was a really funny memory. Thanks for sharing. It made my day!

      Delete
  7. This was a fun post, Abbe. It's not very often that a shrimp recipe leads to a discussion of keeping kosher that takes us from the Kankakee River to New Orleans. I enjoyed every bit of, though, and I'm sure I'd enjoy this shrimp dish. It sounds so flavorful and I'm with your about the shells. In some cases I don't mind at all them but here I think they would lead to one big mess. Remove them before cooking and do your dinner mates a favor. Thanks, Abbe, for sharing a great recipe.

    ReplyDelete
    Replies
    1. Jeez, John. You are right. I did cover a lot of ground! Well, Arlo Guthrie did sing "The train pulled out of Kankakee"... and ended up being the city of New Orleans! something like that- but if you are from K3 it made you feel famous! Read above message from Biz. That's why i take the shells off!

      Delete
  8. oh Abbe, this looks wonderful! I have a weakness for shrimp too, as they just seem to pair so well with virtually any sort of spice or flavor. I count barbeque shrimp as one of my favorites, so i'll be trying this recipe for sure.

    ReplyDelete
    Replies
    1. Thanks so much, Shannon! This was a really good dish and one I'll make again. Soon, I hope!

      Delete
  9. These look absolutely gorgeous..wouldn't mind the whole plate

    ReplyDelete
    Replies
    1. Thanks Cquek. I could use another plate, too!

      Delete
  10. Kosher or not, I love this Barbecued Shrimp! I prepare shrimp dishes a lot because they are always easy to prepare and cook fast. ;) Can't wait to give this one a try.

    ReplyDelete
    Replies
    1. That's why I like shrimp dishes, too! They are quick and something besides chicken! Enjoy them Amy.

      Delete
  11. Hi Abbe. I just saw your comment over at my friend's Blog, Cathy, Wives with Knives and saw the Denver reference. I'm a food blogger in Highlands Ranch, always nice to find another local blogger to support. I'm a new subscriber and look forward to getting to know you better.

    ReplyDelete
    Replies
    1. That's so nice Lea Ann. You are so right as I only know one Denver blogger and now after this post, I know of three. Whoopie! Would love to get to know you better, too!

      Delete
  12. What an appetizing dish! Your bbqed shrimp is a must-have, Abbe!(with or without potatoes)

    ReplyDelete
    Replies
    1. It is a good one Denise. And the potatoes are divine! But rice would work, too!

      Delete
  13. Wow so much flavour, the shrimp look incredible.

    ReplyDelete
  14. I found your story about keeping Kosher quite entertaining! My best friend growing up was Jewish and kept Kosher. As a Muslim, I keep Halal at home mainly, eat meat out occasionally. Funny thing is, we're allowed to eat seafood, but I don't really care for it! However, shrimp prepared this delicious, spicy way, I can eat those just fine.

    BTW, I am in Broomfield, CO, not too far from you :)

    Nazneen

    ReplyDelete
    Replies
    1. Thanks for writing Nazneen. I'll bet there are a lot of stories like this! And you are in Broomfield. One day, I'm going to have to do a day of Denver bloggers! I would love to meet all of you!

      Delete
    2. BBQ shrimp is on my menu for this weekend for my Mom's annual trip here to Biloxi to see me (she's in our home state of Ohio). I was just in NOLA Sunday, and had BBQ Shrimp from Le Bayou Restaurant and it was incredible. I've made it a few times before, using The Frugal Gourmet's recipe YEARS ago, before ever being near NOLA, and more recently, using Paul P's recipe. my problem is, my sauce always seems to break. so I called LeBayou, and actually talked with the chef who made the BBQ Shrimp there. he told me his secret, to take the pan OFF the heat before adding those 'last amounts' of butter, so the sauce will emulsify correctly and not break. I started looking around the internet, and I LOVE LOVE LOVE what you did, with serving it in individual bowls, over a thick slice of bread... beautiful. I will be doing that as well. Thanks for the inspiration!

      Delete
    3. Than you, Amy. Great tip, too. I think one reason Paul says to swirl the shrimp or to shake on the burner is so that the sauce stays emulsified. But I like your tip better and will give it a try, soon! You are near some good food. Thanks for commenting!

      Delete
  15. Wow, I loooove this!!! Coming from Saturday Night Fever, these look great!! I'd love if you'd link up to my link party going on now!

    http://www.classyclutter.net/2014/01/spotlight-saturday-link-party-32.html

    xoxo, Mallory & Savannah

    ReplyDelete

Feel free to leave me a comment! They make me feel all warm and fuzzy!