Louisiana native and chef, Trey Cockern has taught two classes on Cajun and Creole Cuisine at Las Cosas in the past month. His cooking made we want to book the first available flight to the Big Easy. Since that isn't possible,these dishes will help to satisfy my cravings until my next trip to America's best food city.
One of Chef Trey's gigs in new Orleans was at Mister B's Bistro in the French Quarter. Here he mastered BBQ Shrimp. It's an easy dish and makes a great, if messy, first course
- 16 head-on jumbo shrimp (If you can't find head-on shrimp, use what is available in your area). Leave shells on the shrimp.
- 1/2 cup Worcestershire sauce
- 2 TBS fresh lemon juice
- 1 TBS cracked black pepper
- 1 TBS ground black pepper
- 1 TBS Magic Seasoning*
- 1 TBS Fresh Chopped Garlic
- 1 1/2 cups salted butter, cut into pats
Put a large skilled on high heat.
When it is smoking hot, add all the shrimp.
Add the rest of the ingredients except the butter
Turn shrimp when they are pink halfway up.
Cook another minute or two, until they start to curl.
Add the butter and shake the pan constantly, just until the sauce starts to bubble.
BBQ Shrimp after the butter has been added.
Serve with French bread.
Add kosher salt to the water when defrosting shrimp. This helps to refresh their taste
Keep the butter cold until you add it to the pan. The shaking is essential to emulsifying the sauce. Stirring will prevent the sauce from forming properly.
*CAJUN MAGIC SEASONING MIX
- 2 Tbs. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp cayenne pepper
- 1 tsp. smoked paprika
- 1 tsp. white pepper
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. kosher salt
Thoroughly combine all spices in a small bowl. Store in a jar in a cool, dry place.