New Orleans BBQ Shrimp MAKES 4 SERVINGS
On a recent trip to New Orleans, I fell hard for these shrimp and ate them at nearly every meal (breakfast included!). Yes, it’s incredibly rich, but just as sometimes the party is worth the hangover, these delectable shrimp merit a little butter on your chin. I prefer the 16–20 size shrimp, though larger or smaller are equally good, but I do insist that you use fresh, wild-caught Gulf shrimp (if available). Adjust the cooking time by a few minutes in either direction to accommodate a difference in size.
MAKES 4 SERVINGS
That’s not a typo! This recipe breaks from tradition, substituting sweet crab for smoky bacon, but the result is just as creamy and satisfying as ever. 1 pound linguine salt, for pasta cooking water 1 cup white wine 2 sprigs fresh thyme 2 strips lemon zest 2 teaspoons freshly ground pepperallspice (See Cook’s Note page 32) 2 cups half-and-half 4 large egg yolks 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped tarragon or chervil 1 pound crab meat, picked
3 pounds Gulf shrimp, heads and shells on salt 1 lemon, halved 12 tablespoons (1½ sticks) butter, divided 2 tablespoons Creole Seasoning (recipe below) 2 garlic cloves, smashed 1 cup white wine ½ cup Worcestershire sauce 2 tablespoons red wine vinegar 2 bay leaves 4 sprigs fresh tarragon 4 tablespoons chopped flat-leaf parsley 1. Season the shrimp lightly with salt. Heat a large, heavy skillet over high heat until smoking hot, then add the lemon halves, cut sides down, and the shrimp to the dry pan. Cook for 1 minute, then remove all the shrimp and lemon from the pan. 2. Allow the pan to cool down, then add 8 tablespoons (1 stick) of the butter, the Creole Seasoning and garlic, and cook over medium heat until the butter is just melted. Add the wine, Worcestershire sauce, vinegar and bay leaves. Return the shrimp to the pan and bring to a boil. Cook until the shrimp are cooked through, about 5 minutes. Add the remaining 4 tablespoons of butter, tarragon and chopped parsley and toss to combine. Serve immediately with the lemon halves (and plenty of napkins).
Creole Seasoning MAKES ABOUT ¾ CUP
This is really a pretty straightforward recipe. Buy good spices, use them often, and throw them away if they’ve been sitting around for too long. This is also good with burgers or grilled chicken. 2 tablespoons salt 1½ tablespoons smoked sweet paprika 1 tablespoon dried oregano 1 tablespoon onion powder 1 tablespoon garlic powder
Pasta Crabonara
2 teaspoons ground mustard powder 1 teaspoon crushed dried chile pepper, such as Nora or árbol 1 teaspoon ground mace 1 teaspoon ground allspice
1. Cook the linguine in a large pot of boiling salted water to al dente, according to the package instructions. Drain the pasta, reserving ¼ cup of the cooking water for the sauce. 2. In the same pot, combine the wine, thyme, lemon zest and pepper-allspice, and bring to a boil. Cook until the smell of alcohol has dissipated, about 3 minutes. Add the halfand-half, and simmer for 5 minutes. 3. Meanwhile, whisk together the egg yolks in a small bowl. While whisking, slowly add a ladleful of the simmering sauce to temper the yolks. Reduce the heat to low, add the yolk mixture to the sauce, and cook, stirring continuously, until it begins to thicken, about 5 minutes. Add the chopped parsley and tarragon, crab meat, and reserved pasta cooking water. Check the seasoning and adjust if needed. Bring the sauce to a simmer, add the pasta, and cook until the sauce is thickened and the pasta well coated, 4 to 5 minutes. Serve immediately. ■
NUTRITION
1. Combine all ingredients in a small bowl and stir well. This mix can be kept for up to 3 to 4 weeks sealed and stored in a cool, dark place.
SMOKED TROUT PUFFS: PER SERVING: CALORIES 660 (383 from fat); FAT 43g (sat. 22g); CHOL 415mg; SODIUM 636mg; CARB 32g; FIBER 1g; PROTEIN 34g
DEEP-POACHED HALIBUT W. SALAD: PER SERVING: CALORIES 374 (143 from fat); FAT 16g (sat. 2g); CHOL 92mg; SODIUM 448mg; CARB 25g; FIBER 6g; PROTEIN 33g
44 real food spring 2017
SAUTÉED CREOLE CATFISH: PER SERVING: CALORIES 341 (211 from fat); FAT 24g (sat. 7g); CHOL 115mg; SODIUM 1067mg; CARB 3g; FIBER 1g; PROTEIN 28g
FENNEL SALAD: PER SERVING: CALORIES 116 (62 from fat); FAT 7g (sat. 2g); CHOL 8mg; SODIUM 79mg; CARB 12g; FIBER 4g; PROTEIN 2g
BBQ SHRIMP: PER SERVING: CALORIES 566 (311 from fat); FAT 35g (sat. 22g); CHOL 481mg; SODIUM 1436mg; CARB 12g; FIBER 1g; PROTEIN 50g
PASTA CRABONARA: PER SERVING: CALORIES 784 (165 from fat); FAT 19g (sat. 10g); CHOL 192mg; SODIUM 912mg; CARB 107g; FIBER 6g; PROTEIN 42g