Louisiana Barbeque Shrimp

It is hard to write a post about something as relatively meaningless as food during this time. It is difficult to find the right words to express how saddened I am about the state of equality, not only the United States, but in the world. It is easy as a Canadian to say that issues of race don’t apply to us. They do. It is easy as a white woman to say- well nothing. I want to say something.

What happened to George Floyd should not have happened. The unseen racism that goes unchecked and unreported, which occurs on a daily basis is unacceptable. The discrimination and inequality in our country, in every country is unacceptable. I don’t know how to enact change. I don’t always know how I can make a difference. But I have a voice and whatever small influence I do have, I want to use.

For the next few weeks I intend to give a voice to African American chefs and recipes. Food has always been an equalizer, a way to find common ground, to bring people together. A way to find humanity.

I was gifted a wonderful cookbook for Mother’s Day this year- Jubilee by Toni Tipton-Martin. Her book celebrates a long history of African American recipes and cooking, through two centuries. She delves into the history behind iconic recipes and celebrates the diversity black cooks and chefs have brought to the United States. Her book is equal parts recipes and history. It was a pleasure to read.

While this recipe is coined “barbeque” shrimp, it neither uses a BBQ, nor does it use BBQ sauce. Rather, in Louisiana, barbeque shrimp is the name assigned to shrimp braised in wine, beer, or a garlic-butter sauce. The sauce definitely has a kick. If you are not a fan of spice, cut back on the cayenne pepper.

Louisiana Barbeque Shrimp

From Jubilee, Toni Tipton-Martin

Serves 4-6

1/2 tsp cayenne pepper
1/4 tsp black pepper
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp paprika
2 bay leaves, crushed
4 Tbsp (1/2 stick) butter
2 garlic cloves, minced
1/4 cup white wine
1/2 cup chicken or fish stock
2 Tbsp fresh lemon juice
2 Tbsp Worcestershire sauce
1 pound shell-on shrimp
2 Tbsp minced fresh parsley
hot crusty French bread, for serving

In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes thyme, oregano, paprika, and bay leaves.

In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, seasoning mixture, wine, stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5-7 minutes; shake the pan as it cooks to help bring the sauce together.

Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3-5 minutes.

Sprinkle the shrimp with the parsley and serve immediately with hot French bread.