Bringing New Orleans to Houston

Categories: Recipes

Shrimp with sauce.jpg
Last week, Greenway Barista visited various restaurants and bars in New Orleans. Lucky him. But while we can't all jet away to New Orleans, we can bring NOLA to us with one of our favorite cookbooks, Cooking up a Storm.

During Hurricane Katrina, many classic New Orleans recipes were washed away. New Orleans culture is all about food, so losing your family recipes in the hurricane was like losing a part of your history. The Times-Picayune became a swapping ground for classic New Orleans recipes that people wanted to share and preserve, which eventually led to the publication of Cooking up a Storm. This cookbook is a collection of recipes and stories from newspapers, families, chefs and local restaurants.

One of our household favorites is the Spicy Cajun Shrimp Recipe. We serve it over pasta or rice, depending on what's in the house. After the jump, our version of this recipe. We've made a few tweaks to the original.

Shrimp with Pasta.jpg

Spicy Cajun Shrimp Recipe

  • 2 dozen large fresh or frozen shrimp

  • ½ teaspoon cayenne pepper

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon red pepper flakes

  • ½ teaspoon dried thyme leaves, crushed

  • 1 teaspoon dried basil leaves, crushed

  • ½ teaspoon dried oregano leaves, crushed

  • 2 - 3 tablespoons butter

  • Splash of olive oil

  • 3 cloves minced garlic (about 1 ½ teaspoons)

  • 1 teaspoon Worcestershire sauce

  • 1 cup diced tomatoes (we used the canned version without the juice)

  • Cooked penne pasta (about half a box)
  • Clean shrimp. In a bowl, mix cayenne, salt and pepper, red pepper flakes, and all the dried herbs. In a skillet, combine butter, garlic, Worcestershire, and pepper/herb mixture on medium heat. Once the butter is melted, add the tomatoes and shrimp. Cook for 2 minutes, stirring periodically. Then, add the cooked pasta and toss in the skillet. Serve.


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