After recently picking up some delicious okra at the local South End Farmer’s Market from Coldwater Creek Farms, I knew I need a delicious main dish to pair with this unique, heirloom vegetable. That’s when I knew the New Orleans BBQ shrimp, with the deliciously rich sauce would pair perfect.
I first had this dish at Cajun Queen in Charlotte, and it’s so rich, spicy and salty, I fell in love. When deciding what recipe to base the recipe on, I went to the best NOLA source: Commander’s Palace.
See Recipe for Roasted Okra:
Ingredients: (For 2)
1 lb shrimp (deveined, shelled)
1 tbsp Creole/Cajun Seafood Seasoning
2 tsp olive oil
1 clove of garlic, minced
2 tbsp Worcestershire sauce
2 tbsp hot sauce
1/2 lemon, juiced (and save slices/quarters)
1/4 cup white wine
Salt and pepper to taste
1/2 stick unsalted butter, room temperature
(optional) fresh oregano or parsley to finish & warm, crusty bread.
Pre-heat large sauté pan over high heat.
Season shrimp with ½ of Creole Seafood Seasoning and lightly toss.
Preheat a large skillet over high heat, put the oil in the pan, and heat until the oil begins to smoke. Place garlic in pan and stir to brown garlic.
Add garlic and shrimp; saute.
Add Worcestershire, hot sauce, and lemon juice. Saute for 1 minut
e or so until fragrant. Remove shrimp when just cooked through.
Add white wine and continue a hard simmer for 2 minutes, until slightly reduced.
Add butter and saute until the butter had emulsified and the sauce as thickened. Adjust salt (if needed.) Add the shrimp back in with used lemon slices.
Serve warm with French bread (and spring sprinkle with fresh oregano or parsley.) . (My favorite is the Par-Baked bread from Pasta & Provisions)