"Big Easy Cocktails, Jazzy Drinks and Savory Bites from New Orleans" by Jimmy Bannos
Serves: 6-8 people
Cornbread: Makes 36 squares
Angel Dust: Makes 1/2 cup
Roasted garlic puree: Makes 1 cup
"Here is one of our favorite discoveries. We take the buttery-peppery barbecue shrimp that have become such a modern classic in New Orleans — and then we serve them atop squares of wonderful cornbread. Talk about a marriage made in heaven!
Now, a couple of notes on authenticity. Barbecue shrimp are traditionally cooked in the sauce with the shells and heads still on, thus upping the flavor through the roof. But doing that makes this dish too messy to eat, we think — though you’re welcome to do it your way and keep a hose within reach. And while many traditional barbecue shrimp recipes are made without cream, we really love the lush richness a little cream brings to the table here." - Chef Jimmy Bannos
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Barbecue Shrimp
INGREDIENTS
• 1 8-by-8-inch pan Cornbread (see recipe below)
• 36 raw (U-15) shrimp, peeled
• 3 teaspoons Angel Dust (see recipe below)
• 6 sticks unsalted butter
• 1 1/2 cup Abita Turbodog or other dark beer
• 3 teaspoons black pepper
• 3 teaspoons white pepper
• 3/4 cup Worcestershire
• 3 tablespoons Garlic Puree (see recipe below)
• 3/4 cup heavy cream
Cornbread
• 1 1/3 cups all-purpose flour
• 1 cup plus 2 tablespoons finely ground corn flour
• 2/3 cup granulated sugar
• 5 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 1/3 cups milk
• 5 tablespoons unsalted butter, melted
• 1 teaspoon bacon drippings, optional
Angel Dust Cajun seasoning
• 3 tablespoons Hungarian paprika
• 1 1/2 tablespoons Spanish paprika
• 5 teaspoons salt
• 1 1/4 teaspoons dried thyme leaves
• 1 1/4 teaspoons dried oregano
• 1 teaspoon ground white pepper
• 1/2 teaspoon dried basil
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
Roasted garlic puree
• 1 cup peeled garlic cloves
• 1 cup extra-virgin olive oil
DIRECTIONS
Prepare the cornbread recipe without cheddar or jalapeno and slice into 36 squares. Season the shrimp with the Angel Dust.
Cornbread: Preheat the oven to 350 degrees. Grease an 8 by 8-inch baking pan. Combine the flours, sugar, baking powder and salt in a large bowl. In a small bowl, lightly beat the egg, then whisk in the milk, butter and bacon drippings. Pour the wet ingredients into the flour mixture and mix until smooth. Transfer to the prepared pan and bake 50 minutes, until golden brown. Cool slightly before cutting.
Angel Dust Cajun seasoning: Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months. It is also available from Heaven on Seven’s Web site, heavenonseven.com.
Roasted garlic puree: Place garlic cloves in an ovenproof container and pour in the olive oil, making sure all cloves are covered. Cover with aluminum foil and roast in a preheated 300-degree oven until light brown, about 1 hour.
Strain the garlic and puree in a blender, adding a little of the strained oil if necessary to form a smooth paste. Transfer to a container and pour in enough oil to cover. Use as needed, storing the remainder in an airtight container in a refrigerator. Refrigerate and store the garlic-infused oil in a separate container.
Shrimp: Melt the butter in a large skillet. Stir in the beer, peppers, Worcestershire, garlic puree and heavy cream. Reduce over high heat until thickened and creamy, 5-7 minutes. Add the shrimp and cook in the sauce just until pink, about 4 minutes.
Serve, spooning one shrimp and plenty of sauce over each cornbread square.
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