“This dish is such an important part of Louisiana cooking, I figured I had to make it for you. Traditionally you see a lot of bell pepper in Louisiana cooking but we’re using poblano [a mild Mexican chilli] for this dish – I think it works better. And it’s good served with angel hair pasta and french bread.”
– Neal Bodenheimer, bar owner, New Orleans
Note:
The recipe includes Creole seasoning, “A proprietary blend that people down here use that generally consists of salt, red pepper, black pepper, white pepper, onion powder, garlic powder, basil, thyme and oregano. There are many commercially available. I used one from my local farmers’ market.”
Serves 2-4
INGREDIENTS
2 tbsp fresh garlic
Half a white onion, roughly chopped
1 poblano pepper (or green bell pepper)
½ tsp dried thyme
½ tsp dried oregano
4 bay leaves
2 tbsp ground black pepper
2 tbsp Creole seasoning
30ml fino sherry
215ml olive oil
5 large shrimp (heads on)
METHOD
Add the garlic, poblano (or bell pepper) and onion to the food processor and pulse to break them down. Add the herbs and spices and keep pulsing until it forms a spicy paste. Add the sherry and olive oil slowly until you have an emulsified sauce.
Lay out the shrimp on a baking tray and cover generously with the sauce. Add a small pat of butter on top on each shrimp. Put under the broiler (grill) and turn every few minutes until shrimp turn a beautiful reddish-pink. Don’t overcook or the shells will stick to the shrimp.
Serve piping hot over angel hair pasta, with french bread on the side to dip in the sauce.
