Wow! What a difference a mini vacation away with your husband makes! New Orleans was so amazing, and we had the best time – even with Britney! I have a new sense of The Big Easy now as we spent most of our time in the “Uptown” area, also known as the Garden District on Magazine Street. I thought Charleston was hospitable, but New Orleans certainly matches the Holy City. What friendly people we ran into. If you go, you MUST eat at Gautreau’s The meal was beyond belief, the service and the proprietors made us feel like we were in their home! We also shared one of the best burgers I’ve ever put in my mouth in the bar of The Windsor Court hotel. A perfect sophisticated stop for drinks before we took in the Britney concert.

With this renewed sense of self, no longer feeling down in the dumps, maybe it was the trip, maybe it was being away from my babies, or the market being up finally! Who knows, but it has done wonders for my attitude!

Spring is here I am ready to celebrate, and so today’s recipe was inspired by New Orleans (my take on Grand Chef Paul Prudhomme’s BBQ Shrimp) it’s very similar just a bit easier and a great party favorite. I made it when we came back for our friend’s The Ward’s, and it was very well received!

So use this for your Easter/Passover appetizer, it’s great for sharing and so easy to make! I would double the recipe because they go fast and have extra bread on hand because the dipping is the best part.

Skillet Party Shrimp

Ingredients

  • 4 dozen medium-large raw shrimp with shells included
  • 1/2 pound butter
  • 2 cloves of fresh garlic minced
  • 2 teaspoon Worcestershire sauce
  • 1 cup chicken stock (Paul calls for Shrimp stock, but who has that lying around)
  • 3/4 to 1 cup beer at room temperature
  • 2 loaves of crusty french bread heated and torn up served warm in a basket
  • Seasoning mix:
  • IN A PINCH TIP: after making this mix, double or triple the recipe and make more to put up, label it in a ziploc bag party shrimp and then you will be ahead of the game for next time
  • 2 teaspoon cayenne pepper
  • 2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary leaves, crushed
  • 1/2 teaspoon oregano

Instructions

  1. Washing the shrimp, leaving the shells on and set aside.
  2. Mix together your spices.
  3. With your pan on medium heat (and your bread warming) add the butter, garlic, W. Sauce, and seasoning mix.
  4. Once the butter is completely melted and the ingredients are well mixed together, add your shrimp. Do not stir, but shake your pan and let cook for about 3 minutes…
  5. Add a couple more pads of butter and the stock and let cook for another 2 minutes.
  6. Add the beer and let cook for about 1 minute
  7. Remove from heat and serve immediately in the cooking pan/skillet along with the bread basket

This dish is one you make once your guests are there, because you need to serve it immediately…I like to cook this in my cast iron skillet for extra flavor. Your guests will be crowding around and soaking up the juices with the warm bread! A perfect spring starter for your next party or gathering!