Having a positive mental attitude during a stressful moment or time period can be hard to do. I like to think forward about things to come, like vacations, weekends or even something fun that I might have planned with my family. That helps me through a moment I might not think is bearable or I just can’t wait to be over.
Having a seasonal job always gives me something to look forward to, those three months of heavenly time off. Now being a mom I look forward to it even more, especially knowing that summer time is hustle time.
During the winter months my husband and I love to travel and now we have our little one to join us, something I have been so happily looking forward to. I’ve been thinking about our next culinary adventure and I’d like to keep it in the States. There’s so much we have to explore in our own backyard. Something has my inner compass pointing towards New Orleans. I’ve been there before but not as a chef and not with my husband.
I think there is a lot to discover in New Orleans when it comes to food. There, food history has influence from the French but with a twist — Creole and Cajun around every corner, gumbo and jambalaya. I mean I could eat Po Boys for days.
Why do I always get the feeling all I think about is food? Okay, back to daydreaming about culinary adventures. Getting to know any city isn’t just about eating at all the restaurants but exploring its roots and maybe even tasting some old-time cuisine.
Here is a classic New Orleans shrimp dish that actually has nothing to do with the BBQ despite its name. Traditionally it’s made with whole shrimp, head and all, but I use peeled shrimp for less mess. Served with a flaky loaf of French bread or over some rice, this makes for a delicious and quick weeknight meal.
New Orleans Style BBQ Shrimp
Ingredients
2 lbs raw shrimp, peeled, deveined, tails on (1-1/2 lbs if you’re using whole shrimp with heads on)
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons minced garlic
1 tablespoon minced fresh rosemary
2 teaspoons creole seasoning
1 cup (2 sticks) unsalted butter, cubed
Freshly ground black pepper
Salt
Tabasco sauce to taste
• Put all of the ingredients, except for the butter, into a large sauté pan on medium high heat. Sauté the shrimp until they begin to turn pink, about 2 minutes. Slowly stir in the cubes of butter. Allow the sauce to simmer, cooking the shrimp until they are cooked through. Season with salt, pepper and Tabasco sauce to taste. Serve with a loaf of crusty bread or over rice.
