Louisiana Barbecue Shrimp, Or the Dual Senses of Splurging
Medically reviewed by Christiana George Updated Date: June 8, 2023
When I was in college and hence a student on a budget, there were two restaurants that I reserved for special occasions. The first was a restaurant provençal, a French-style brunch spot that made the most perfect egg dishes. I’d go with friends and devise ways to eat everything on the menu. Real strategists we were. The second spot was an upscale-ish Louisiana-style restaurant. Angeline’s. What a heartbreaker.
Eating at Angeline’s was always a splurge, and because we were going all in with cash expenditure (remember, poor college student at the time), we also went all in with consumption of the deep-fried, the buttery, and the if-I-ate-this-regularly-I’d-develop-heart-disease. You see, it was a splurge on every front.
To start, an order of hush puppies. Such homely little things, and yet, we’d spear one of those little suckers and liberally roll it around in the honey butter and it would just melt in the mouth. I also loved the fried chicken, mac and cheese, sweet tea, beignets, and banana fosters bread pudding (dessert is absolutely mandatory when splurging).
And so, a small spurge on shrimp the other day (for us at least since we rarely eat seafood) had me thinking Cajun food. I sought out a recipe, something a little different, that would bring back the taste of Angeline’s. And you know what? Louisiana barbecue shrimp is it. You get a skillet-ful of shrimp slathered in a tangy, flavorful sauce, messily eaten with some fresh bread. Golden! Even better, it calls for, what, 5 minutes on the stove? Tops? (New York summer, you win. I concede to your might.) I fist pump at discoveries like these.
What were/are your splurge restaurants when you were/are in college?
LOUISIANA BARBECUE SHRIMP
Recipe from Martha Stewart Living
Serves 4 (or 2 people who are exceptionally hungry. I’m not going to lie, we polished the whole thing off in one sitting)
Ingredients:
1 stick of butter (4 ounces), cut into small pieces
3 garlic cloves, minced (1 Tbsp)
1 Tbsp finely chopped fresh rosemary
1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
1/4 cup Worcestershire sauce
1-1/2 tsp hot sauce (i.e. Tapatio or Tabasco)
1 pound shrimp, peeled but with heads and tails still attached
salt and pepper to taste
fresh baguette for sopping up the sauce
Directions:
Heat a 12-inch skillet over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauce, and bring to a simmer.
Season shrimp with salt and pepper and add to skillet. Cook until pink and firm to the touch. Season with pepper. Serve with baguette.
Note: I did not peel my shrimp, and I think I should’ve because a lot of the flavor ended up on the shell, which subsequently got peeled and tossed.
Related Posts
Subscribe for New Racipies
Get mental health tips, updates, and resources delivered to your inbox.
Gingerbread Rice Krispie Treats
Wow! The past ten days have been nutty. My poor 6 year old daughter has been out of school with pneumonia. We have been battling, fevers, horrific coughing, really bad nose bleeds, very messy sneezing and extreme boredom. The good news is that she is finally feeling better and is able to return to school.
Now I have time to share with you this recipe I have been holding onto. A friend of mine was kind enough to find me a package of Gingerbread Oreos. I have been wanting to make gingerbread Rice Krispie treats, so this came at the right time. I am a big fan of Rice Krispie Treats. They are chewy and crunchy and you can make them so many ways. Aimee over at Shugary Sweets has a love of them also. She made her Gingebread Rice Krispie Treats using Jello Gingerbread Pudding mix. Check out her recipe here.
I have yet to find gingerbread pudding mix in any store. I was lucky just to get the Oreos. I did taste one before chopping them all in the food processor. They really do taste like gingerbread.
Oh, and the smell of Oreos as they were being chopped up was heavenly. I think I need to get a gingerbread candle.
While you can make these are regular squares and decorate them any way you like, I though I would have a little fun. I pulled out a gingerbread man cookie cookie and cut out a few little guys to decorate like gingerbread men cookies. You can even put them on a popsicle or lollipop stick for the kids.
These would be great for a school Christmas party or to make for Santa on Christmas Eve with his glass of milk.
I really like how they came out. Simple, but cute. You can embellish them with mini M&M’s if you prefer.
I used Wilton’s white and chocolate candy melt to make the gingerbread man and I used Wilton’s eggnog candy melt for the squares.
Gingerbread Rice Krispie Treats
by The Sweet Chick
Prep Time: 15-20 minutes
Cook Time: 5 minutes
Keywords: stove top dessert snack rice krispies Gingerbread Oreos egg nog candy melt
Ingredients (25 bars)
For the treats
- 3 tablespoons butter
- 5 cups mini marshmallows
- 1 package (15.25 oz.) Gingerbread Oreos, chopped
- 6 cups Rice Krispie Cereal
optional toppings
- Wilton’s eggnog candy melt
- holiday sprinkles
Instructions
For the treats
In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.
Remove from heat and add Rice Krispie cereal and chopped Oreos. Mix until all is well incorporated.
Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.
Place in fridge to cool.
optional toppings
When treats have set, melt candy melt per directions on package and place in a piping bag or Ziplock bag with tip snipped off. Drizzle the candy in diagonal pattern across the Rice Krispie treats and add sprinkles.
Place the treats back in the fridge to cool.
After candy melt had hardened, cut the treats into squares and have a bite!
Related Posts
Subscribe for New Racipies
Get mental health tips, updates, and resources delivered to your inbox.