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Peeled & Ready-to-Eat BBQ Shrimp Serves 4
COOKIN’ ON HWY 1
by Tim Acosta, Advertising & Marketing Director at Rouses Markets
You can get barbecued shrimp at many restaurants in New Orleans, but my wife and I love the barbecue shrimp served at Pascal’s Manale Uptown and Mr. B’s Bistro in the French Quarter. Neither one tastes like shrimp with barbecue sauce, unless that barbecue sauce is mostly butter and Worcestershire. We like to re-create dishes we’ve enjoyed at restaurants at home, but I always tinker with them. Manale’s and Mr. B’s both use head-on shrimp. You can great fresh, headon, wild-caught Louisiana shrimp at any Rouses. We keep them stacked fresh on ice in our Seafood Department. But I de-headed, peeled and deveined them before cooking because — let’s be honest — peeled shrimp are a lot less messy to eat. To replace the fat and flavor in the heads and shells, I used some seafood stock. Our Rouses Italian Dressing added a nice flavor — it’s a nod to Manale’s dish, which is made with butter and olive oil (Mr. B’s just uses butter). And instead of making a spice mix, I just added some of our Down Home Seafood Boil Mix. I don’t mind handling shrimp, but you don’t have to. We have our own line of frozen Louisiana shrimp, in various counts; they’re de-headed and deveined and frozen straight off the boat to preserve their flavor. Let the unopened bag thaw overnight in the fridge or submerge it in a bowl of cold water for about 45 minutes, and you’ll be good to go.
WHAT YOU WILL NEED: 2-3 pounds (16-20 count) wild-caught Louisiana shrimp, heads removed and reserved to make a simple stock (recipe below), peeled and deveined Salt, to taste Lemon pepper seasoning, to taste 2 tablespoons Rouses Down the Bayou Seafood Boil 1 large yellow onion, diced 8-ounce bottle Rouses Italian Dressing 5-6 dashes Worcestershire sauce ½ cup Cajun Power Garlic Sauce 2 teaspoons hot sauce 1 sprig fresh rosemary, stemmed Juice from 1 lemon 1 fresh lemon, sliced 1 stick unsalted butter, cut into 1-inch pats Rouses French Bread, cut into 6-inch pieces Large aluminum pan HOW TO PREP: Place reser ved shrimp heads in large pot and cover well with 3 cups of water. Bring to a boil to make stock, and let continue to boil as you prepare rest of recipe. Place peeled shrimp in medium aluminum disposable pan. Season with salt and lemon pepper seasoning, and sprinkle with seafood boil. Add onion, Italian dressing, Worcestershire, Cajun Power Garlic Sauce, hot sauce, rosemar y and fresh lemon juice to pan. Toss to combine. Remove shrimp stock from heat. Let cool slightly, then strain into large clean bowl. Add ½ cup of the strained stock to pan with shrimp. Any additional stock may be frozen (once cooled) and saved for future use. Top shrimp with lemon slices and cold butter pats. Cook on gas grill over direct heat on medium for 30 minutes, or in an oven at 350°F. Ser ve with French bread for dipping. Or, place the cooked shrimp on French bread to make a po-boy. W W W. R O U S E S . C O M
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