#6: Today I’m thankful for the opportunity to vote for my elected officials. While this election cycle has exhausted my patience (I’m quite tired of the vitriol and outright lies from both ends of the spectrum), I value the democratic process and the rights that were ensured by others’ sacrifice.
(Iggy didn’t really vote–that would be fraud!)
And, now for the shrimp!
We’ve made barbecue shrimp several times before, but this Sunday we followed an actual recipe from Emeril Lagasse, which involved a new process. Barbecue shrimp does not contain barbecue sauce nor does it involve a grill or smoker of any kind. It’s essentially shrimp sautéed in butter, herbs, lemon, Worcestershire sauce, and wine (or beer)—served with a French baguette for sopping up the flavorful sauce.
Many New Orleans and Gulf Coast restaurants cook and serve the shrimp unpeeled, with heads attached. This recipe—which Mark found and executed perfectly—called for peeling the shrimp before cooking. I think the “naked” shrimp soak up the seasoning better, and by boiling the shells with Worcestershire sauce, bay leaves, lemon, Creole spices, and wine, there’s still that rich seafood flavor in the sauce. After boiling, the shells are removed and the sauce is reduced to a syrupy consistency. Finally, the shrimp are sautéed with the syrup and heavy cream (we used milk, since it’s what we had on hand) and served.
All in all, this was a great meal. A pound of shrimp (and cutting the remaining ingredients proportionally) was perfect for the two of us—and no, we didn’t finish off an entire baguette between us. (Ok, so we did. But it was a small baguette.)
We froze the remaining sauce—that buttery, spicy, lemony goodness will surely lend itself well to the next seafood pasta or gumbo we attempt!
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