BBQ SHRIMP (Serves 6)
6 pounds large shrimp, head on1 lbs. butter, melted10 cloves garlic, peeled and cracked open3 lemons2 tablespoons salt1 tablespoons paprika1 teaspoon cayenne pepper2 teaspoons freshly cracked black pepper1/4 teaspoon white pepper1/2 teaspoon dry mustard1/2 teaspoon dry ginger1 tsp celery seed1 tablespoon cardomom
Poppy Tooker talks with Leah Chase about recovering after Katrina and the exciting news from Gary Nabhan about New Orleans being proposed to be the City of Gastronomy.
1 pint small, hot peppers of choice 1 pint of cider vinegar
Put the peppers in a clean, glass bottle. Fill with vinegar and screw the top on tightly. Store the pepper vinegar in a cool, dark place for at least a week before using.
Use as a condiment as desired.
***This pepper vinegar improves with age and can be renewed by periodically adding more vinegar to the bottle. It is not necessary to add more peppers.
1/2 CUP OIL1 CUP FLOUR4 GUMBO CRABS2 LBS. SHRIMP1 ONION, CHOPPED1 BELL PEPPER, CHOPPED3 STALKS CELERY, CHOPPED2 LBS. OKRA, SLICED 1/4"OIL FOR FRYING OKRA1 - 1 LB. CAN CRUSHED TOMATOES1 GALLON SHRIMP STOCK1 CLOVE GARLIC2 T THYME1 BAY LEAF1 BUNCH GREEN ONIONS