Ralph's on the Park
900 City Park Avenue
New Orleans, LA
(504) 488-1000
www.ralphsonthepark.com
BBQ Shrimp
Ingredients:
*If colossal shrimp are not available, use the largest you can find.
**To coarse-grind the peppercorns, use a blender or peppermill. The grind is important to the taste of the finished dish.
Place the unpeeled shrimp, worcestershire, coarsely ground pepper, Creole seasoning, garlic, and 1 Tablespoon water in a heavy 10-inch, stainless-steel sauté pan. Squeeze the juice from the lemon half over the shrimp and add the rind and pulp to the pan. Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp. After about two minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.
NOTE:
This dish is prepared only two servings at a time because increasing the number of shrimp beyond 12 would require increasing the dish's amount of sauce. Reducing the larger amount of sauce would require more cooking time, resulting in over-cooked shrimp. If the shrimp are the colossal size, now add 2 tablespoons water to the pan. Otherwise, don't add water. Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. While turning the shrimp occasionally, swirl the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through. This will take about two minutes total if the shrimp are extra-large, and about three minutes total if they're colossal. Do not overcook the shrimp. Serving Suggestion: Pour the shrimp and sauce into a heated pasta bowl with the lemon-half turned cut-side down, in the center. Serve the shrimp and sauce immediately, alongside slices of warm, crusty French bread for sopping up the sauce.
Creole Seasoning
This Creole seasoning mix comes in handy when preparing many popular New Orleans-style dishes. The dried herbs and spices composing the blend were chose for their flavor compatibility with many main ingredients. Many New Orleans home cooks like to sprinkle the seasoning mix on fish, shellfish, meats and even vegetables before cooking, or to add the mix when "sweating" or browning onions and other aromatic vegetables in oil or fat.
Ingredients:
900 City Park Avenue
New Orleans, LA
(504) 488-1000
www.ralphsonthepark.com
BBQ Shrimp
Ingredients:
- 12 raw colossal shrimp,* unpeeled, with heads and tails left on
- 2 Tablespoons worcestershire sauce
- 1 1/2 Tablespoons coarsely ground black pepper**
- 2 teaspoons Creole seasoning
- 1 teaspoon minced fresh garlic
- 1 to 3 Tablespoons water, divided
- half of 1 lemon, seeded
- 1/4 pound (1 stick) cold, unsalted butter, preferably Plugra or other Europeanstyle
- butter, cut into 1/2-inch cubes
- warm, crusty French bread, for serving
*If colossal shrimp are not available, use the largest you can find.
**To coarse-grind the peppercorns, use a blender or peppermill. The grind is important to the taste of the finished dish.
Place the unpeeled shrimp, worcestershire, coarsely ground pepper, Creole seasoning, garlic, and 1 Tablespoon water in a heavy 10-inch, stainless-steel sauté pan. Squeeze the juice from the lemon half over the shrimp and add the rind and pulp to the pan. Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp. After about two minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.
NOTE:
This dish is prepared only two servings at a time because increasing the number of shrimp beyond 12 would require increasing the dish's amount of sauce. Reducing the larger amount of sauce would require more cooking time, resulting in over-cooked shrimp. If the shrimp are the colossal size, now add 2 tablespoons water to the pan. Otherwise, don't add water. Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pan. While turning the shrimp occasionally, swirl the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers, and the shrimp are just cooked through. This will take about two minutes total if the shrimp are extra-large, and about three minutes total if they're colossal. Do not overcook the shrimp. Serving Suggestion: Pour the shrimp and sauce into a heated pasta bowl with the lemon-half turned cut-side down, in the center. Serve the shrimp and sauce immediately, alongside slices of warm, crusty French bread for sopping up the sauce.
Creole Seasoning
This Creole seasoning mix comes in handy when preparing many popular New Orleans-style dishes. The dried herbs and spices composing the blend were chose for their flavor compatibility with many main ingredients. Many New Orleans home cooks like to sprinkle the seasoning mix on fish, shellfish, meats and even vegetables before cooking, or to add the mix when "sweating" or browning onions and other aromatic vegetables in oil or fat.
Ingredients:
- 1/2 cup sweet paprika
- 1/4 cup kosher salt
- 1 Tbs freshly ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cayenne pepper
- 1 tsp dried thyme leaves
- 1 tsp dried oregano leaves
