Shrimp New Orleans Style
The Big Easy.
Louisiana, Mississippi, French Quarter, Madi Gras, Creole Kitchen… Fancy a trip to the southern states?
for 2 persons
For the shrimps
- 600 g shrimps (with shell)
- 1 bunch green onions
- 3 organic limes
- 4 cloves garlic (fresh)
- 2 tablespoons olive oil
For the salsa
- ½ red onion
- 20 cocktail tomatoes
- 1 bunch coriander
- 1 clove garlic (fresh)
For the spiced butter
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika powder
- 1 tablespoon lime juice
- 150 g butter
- 1 bunch basil
The recipe seems elaborate – but it’s actually not. I prepare salsa and spiced butter the day before. So everything can soak well overnight and is ready to go the next day.
Wash the tomatoes and score the skin.
Pour boiling water over tomatoes – leave to infuse for a few minutes.
Peel tomatoes and coarsely chop.
Finely chop the onion and garlic.
Pluck cilantro (set aside 1 or 2 sprigs for decoration).
Mix everything well and add salt.
Spicy and rich.
Melt butter at low temperature.
Chop the basil.
Stir in cayenne bell pepper and paprika powder.
Add 1 tablespoon of lime juice.
Stir in basil.
Stir well and set aside (stirring occasionally as it cools).
So – now everything is well prepared:
You stand in the midst of wonderful smells. Enjoy the moment.
I now put everything in the fridge overnight and can’t wait to use it to make Shrimp New Orleans Style the next day.
Kitchen party: So – off we go.
I turn up the stereo and listen to Kid Creole and the Coconuts while I cook.
If you had the spiced butter and salsa in the refrigerator overnight: remove in time for them to come to room temperature.
Heat oven to about 80°C, preheat plates.
Coarsely chop the garlic.
Cut scallions into bite-sized pieces.
Lightly heat olive oil in frying pan.
Add garlic to pan and let aromatize oil for a few minutes at low temperature.
Rinse shrimp with clean water, then drain well and dry thoroughly.
Olive oil in pan on full blast.
Add shrimp. Please NOT all at the same time. Only enough to fit the shrimp well in your pan and dress evenly. Turn over often. Look that all take on a great reddish color, that takes no more than 5 minutes.
Place the first portion of shrimp in the preheated oven to keep warm.
Fry next round/s of shrimp until all are done.
Remove pan from the griddle. Reduce heat – we don’t want to burn the herb butter!
Meanwhile, wash organic limes with hot water and cut into wedges.
When the pan has cooled a bit, increase the temperature to medium heat, pour in the herb butter and let it melt.
Add the spring onions.
Add the warmed shrimp to the spiced butter. 2-3 min. warm up, stirring gently.
Drain the salsa – it has drawn too much liquid – and add to the pan.
Fold in lime wedges.
2-3 min. Allow to infuse, continuing to stir gently. Enjoy how the flavors unfold again now.
Bringing things together
Transfer the Shrimp New Orleans Style from the hot pan directly to the preheated plate.
Be sure to get enough of the spiced butter and salsa mixture on the plates. Decorate as you like with cilantro.
Put it on the table. You will need a lot of napkins. Eat with your fingers! Squeeze a lime or two over the shrimp, dip the delicious broth with a homemade ciabatta.
Smile and toast your favorite person with a glass of dry Pinot Gris or Riesling and then it’s just there: The Big Easy.