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Louisiana BBQ Shrimp

Courtesy of Chef Scott Snodgrass

Ingredients

1 qt. chicken stock

½ qt. Lea & Perrins

½  (6oz) Abita Amber

1/8 cup fresh rosemary, chopped

½ medium yellow onion, diced

3 cloves fresh garlic, whole

3 cloves fresh garlic, minced

1 large shallot, minced

2 lbs. 16/20ct Louisiana shrimp

shells of 2 lbs. shrimp

Kosher salt & pepper to taste

¼ lb. or 1 stick unsalted butter

½ cup + 2 Tbsp vegetable oil

Method

In a medium saucepan, combine chicken stock, Lea & Perrins and Abita. Bring to a boil.

In a large saucepan over high heat, fry shrimp shells in ¼ cup oil for about 2-3 minutes, stirring regularly. Add onion, rosemary & whole garlic, and continue to cook for another 3-4 minutes, then add the boiling stock. Reduce liquid by half, then strain. Set aside.

Before beginning the next step, it’s important to keep in mind a few things. Browned butter is a crucial flavor component of this dish, so it is important that you use high heat and allow the butter to brown in the pan when starting the next step. That being said, it is also important that you have all of your ingredients prepped and within reach, as this dish will cook very quickly.

Put remaining vegetable oil in a large skillet, cast iron or aluminum pan over a high flame until oil starts to barely smoke. Add 2 large pats of the butter to the skillet (butter should start to brown in the pan almost immediately, if not, wait a moment until it does so, then proceed), followed by the shrimp. Use tongs or preferred utensil to turn the shrimp as they cook. After turning every shrimp once, add the shallot, minced garlic and a pinch of salt & pepper and stir together. Cook for another 10 seconds or so then add about 2 cups of the stock from step one. Stir the shrimp in the boiling liquid, removing them as they cook through. Add the rest of the butter to the pan and stir until it is completely melted. Taste the mixture and adjust the seasonings as you like. You may choose to add more stock, salt & pepper, butter or perhaps cayenne pepper or hot sauce. Arrange shrimp over rice, grits, cornbread or whatever you desire.

Gluten-Free Crab Cakes

Courtesy of Chef Scott Snodgrass, ONE Restaurant & Lounge

Ingredients

1 lb. Louisiana lump crabmeat

1 – 2 Tbsp. cooked mirepoix*

3 egg yolks

1 whole egg

1 ½ – 2 cups vegetable oil

4 lemons, zested & juiced

2 tsp. salt

½ cup honey

Method

Put eggs (yolks & whole) and lemon zest into a food processor and allow egg mixture to double in size. With the blender still on, slowly drizzle the oil into the cup so that the oil and eggs emulsify. When about half of the oil has blended, add the honey and about half of the lemon juice, then the rest of the oil and salt. Taste the resulting aioli for a balance of sweetness, tartness and saltiness. Add more honey or lemon as you like and put in cooler for 3 – 4 hours to chill.

Put crabmeat into a mixing bowl and combine with 2 Tbsp. of aioli & 2 Tbsp. of mirepoix. Use an ice cream scoop or your hands to make tight balls or cakes with the mixture. From there, the cakes can be cooked in a non-stick skillet over low heat or baked on a sheet pan (with baking spray) in a hot oven (400° F for 10-12 minutes.)

*Mirepoix is a vegetable mix of onion, carrot & celery. 2:1:1, respectively.