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Showing posts from May 8, 2016

Ric Orlando's Peppered Shrimp

Ric Orlando’s PEPPERED SHRIMP In NOLA these are just called BBQ shrimp or maybe Pan BBQ Shrimp. I’ve tried some really good renditions while in Louisiana but, as you expected, my recipe is better than most. Or at least that is what I’ve been told by many Louisiana natives. Why? Because I worked at it, tasting as many versions as I can and distilling the recipe down to what makes the better ones memorable. This version is not for tourists…it is derived from older home recipes I encountered, which put a big emphasis on the black pepper flavor.These have been on my menus since my very first executive chef job at Justins in 1989, and I have always been proud to serve such an unabashedly messy and spicy dish to my guests. I guess it has kind of defined my style. Serves 4 The BUTTER Sauce 1/4 cup lemon juice 1/4 cup coarsely ground black pepper 3 tbls dry rosemary 1 tbls dry basil 2 tbls dry oregano 1/2 lbs unsalted butter 1/2 cup shrimp stock or canned clam juice 1 tablespoon minced 1 tbls salt (adjus…