ICYMI: Hot Tails' Nola BBQ Shrimp
BATON ROUGE - Our 2une In Chef of the Month for October is Hot Tails in New Roads. Chef Owen Hohl joined us on 2une In Wednesday to whip up some delicious Nola BBQ Shrimp. Here's how you can do it yourself:
NOLA BBQ SHRIMP
11 large shell on shrimp (the count I used was 16-20)
2 slices of lemon (lemon wheels)
1 Tablespoon chopped garlic
1 Tablespoon Cajun Select (can be purchased at the restaurant)
1/2 cup worcestshire sauce
6 tablespoons real butter (cold)
1 teaspoon granulated garlic
1 teaspoon herbes de provence
4 Tablespoons butter (real butter)
In a skillet take your shrimp, Worcestershire sauce, Cajun select, garlic, lemon. Bring it to a boil and reduce about half of the liquid. Once reduced the shrimp should be nice and pink with the liquid slightly thickened. Turn off the fire and swirl in the cold butter until melted (this is called mounting it with butter.) It should have a shine to the sauce and become thicker.
For the "WEIRD" bread take butter, herbs, and garlic powder and melt in a sauce pot(can even be done in microwave). Dab the bread in the seasoned butter and toast in a hot skillet or griddle if available.
2une In each Wednesday this month for more recipes from Hot Tails.
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