Hello my name is Chris Clime, Chef de Cuisine at Acadiana on Washington, D.C. in the heart of the Penn Quarter. We’re going to show you here to how to make a Louisiana BBQ shrimp. Our shrimp stock is done and now we’re going to start the shrimp.
We’ve got all of our mis en place here. I’m going to start off with sautéing the shrimp. First we’re going to add a couple knobs of butter, make sure the pan is hot. As the butter is cooking, we are then going to grab our shrimp. Once you see it’s starting to brown up but not totally brown, we’re going to add the shrimp. Controlling the heat of your pan, we’ll add our shrimp here and we’ll kind of cook on one side. We’ll wait ‘till the pan gets back up to heat then we’ll start adding the rest of our ingredients.
We’re going to add out black pepper. We’re going to add rough chopped parsley. We’re going to add fresh rosemary and Creole seasoning, a blend that we make here at Acadiana. And of course we’re going to add some garlic.
And we’ll lightly sauté; kind of turning them. If you don’t wish to toss, you’re not comfortable, we can just use tongs, and toss them. It’s got a great smell to it right now.
Now we’re going to add our shrimp stock. We just got the Abita Amber beer, the Lean & Perrins, all the aromatics and that’s what’s going to give us the base. The structures nice, beautiful pan sauce.
We’re going to heat with the shrimp stock. We’re going to finish with a couple knobs of butter. And then right at the end we had our caramelized lemons. The caramelized lemons add a little bit of acidity and a little bit of sweetness, a little bit acidity to that. The caramelized lemons are in and now we’re ready.
We’re going to go and turn it off and we’re here ready to plate and we’re going to eat. This is the best part. You got to get the French red ready. Now we’re going to go ahead and plate up our dish. It’s nice to have a bowl because you’re going to have the, it’s like a, almost like a, a little bit of, of a, you’ve got to sap it up with French bread type of fried with dill, that’s the way you want to eat it and that’s the best part. You’ve got that juice; you got the shrimp so we’re going to go ahead and plate it up.
Here at the restaurant we go ahead and arrange the shrimp nice and neat. And as we plate the shrimp up, make sure we don’t drip onto the bowl. We can also serve this family style on a big platter at home, match the lemons and so forth and big pieces of French bread. The caramelized lemons on the side and we’ll go ahead and pour that sauce right on top.
We garnish here with a little bit of rosemary and this is our Norland style, a Norland style barbeque shrimp here at Acadiana Restaurant, Washington, D.C.
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