La Coop chef Bobby Benjamin's New Orleans BBQ shrimp, country ham beignets

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WHAS11.com

Posted on March 3, 2014 at 12:28 PM

Updated Monday, Mar 3 at 12:40 PM

La Coop

732 E. Market Street

410-4888

Find La Coop here.

 

NEW ORLEANS BARBECUE SHRIMP

Start to finish: 5 minutes

Servings: 3

 

1 tablespoon olive oil

15 tiger shrimp

1 tablespoon Italian seasoning

1 tablespoon Creole seasoning (see recipe below)

½ cup Worcestershire sauce

1 teaspoon Tabasco

Juice of ½ lemon

1 teaspoon garlic, minced 

1 teaspoon shallot, minced 

8 tablespoons butter, cold

French baguette

 

In a sauté pan on medium high, heat olive oil. In a mixing bowl, toss shrimp with Italian and Creole seasonings. Add shrimp to hot pan and sauté for 30 seconds. Add Worcestershire sauce, Tabasco, lemon juice, and garlic. Sauté for 30 seconds. Add shallot and reduce heat. Cook 30 seconds. Add butter and stir together until butter has melted and emulsified to create sauce. Serve with sliced French baguette for dipping.

 

(Recipe by La Coop: Bistro a Vins chef Bobby Benjamin.)

 

EMERIL LAGASSE’S CREOLE SEASONING

2 ½ tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

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