Chef John Folse's "I Know What It Means To Miss New Orleans" BBQ Shrimp PoBoys - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's "I Know What It Means To Miss New Orleans" BBQ Shrimp PoBoys

“I Know What it Means to Miss New Orleans” BBQ Shrimp Poboys
Prep Time: 1 hour
Yields: 4-6 servings

Comments: As the dust and water begin to clear after Hurricane Katrina, there is no doubt there remains a lot of work to be done to repair and rebuild New Orleans . However, there’s also a growing certainty that our beloved city will get back on her feet. Until then, you can ease the longing and soothe the soul with this traditional Crescent City treat.

2 pounds shrimp (21-25 count) peeled and deveined
2 tbsps butter
¼ cup olive oil
¼ cup minced garlic
1 tbsp fresh rosemary, minced
¼ cup Worcestershire sauce
2 tbsps lemon juice
½ cup amber beer
Creole seafood seasoning to taste
salt and black pepper to taste
Louisiana hot sauce to taste
¼ pound butter, cold, chipped
2 loaves French bread

In a heavy-bottomed sauté pan, heat 2 tbsps butter and olive oil over medium high heat. Sauté garlic one minute. Add shrimp and rosemary, cook 2 minutes or until shrimp are pink and curled. Add Worcestershire sauce, lemon juice and beer, return to a simmer. Reduce liquid to one-half volume. Season with salt, pepper, Creole seasoning and hot sauce. Add cold butter a few chips at a time, swirling pan constantly, to create butter sauce. If pan is not swirled or stirred, butter will break and separate. Cut French bread loaves into 5” sections. Place 6-8 shrimp onto cut bread and top with sauce. Pour additional sauce into dipping cups. Serve immediately with plenty of napkins!

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