Fat Tuesday spicy BBQ shrimp

February 4, 2008 5:02:42 PM PST
Spicy BBQ shrimp with the Rosenthal Brothers, for a Fat Tuesday celebration.

Get ready for Mardi Gras or "Fat Tuesday" and celebrate with a delicious Cajun inspired recipe from Steven and Mitchell Rosenthal, from Town Hall Restaurant here in San Francisco.

Spicy Barbecue Shrimp

    10 Shrimp, size 21-25 from the Gulf of Mexico
    2 Pieces of levain bread 1 ½ inch thick
    1 Tbsp olive oil
    2 Scallions, green ends only, julienne lengthwise
    2 Scallions, white ends only
    1 Tbsp chopped garlic
    1 Whole garlic clove
    1 Tbsp Paul Prudhomme's Seafood Magic
    8.5 oz. Butter
    4 oz Dixie Beer
    8 oz Shrimp stock
    2 Tbsp Worchester
    2 Tbsp lemon juice
    4 Drops Tabasco
    2 Tbsp chopped parsley

Method:

  1. Make a garlic herb butter by putting 2oz of soft butter, 1 clove garlic, 2 tbsp parsley, white ends of scallions, and salt and pepper to taste in a food processor and blending until smooth.
  2. Melt herb butter and brush on levain bread. Bake in oven at 350 degrees for 8-10 minutes until golden brown.
  3. Heat olive oil in a medium sauté pan over medium/high heat. Add shrimp and season with salt and pepper.
  4. Add 0.5 oz butter and let melt, then add chopped garlic and Paul Prudhomme's Seafood Magic.
  5. Deglaze with Dixie Beer and reduce sauce by half. Remove shrimp from pan and set aside.
  6. To remaining sauce add shrimp stock, Worchester, lemon juice, and Tabasco and reduce by 3/4ths.
  7. Add remaining butter, reduce heat to low and emulsify sauce. Adjust with lemon juice to taste and add remaining parsley.
  8. Pile shrimp on toasted levain bread and drown in sauce. Garnish with julienne scallions.

Serves 4 as appetizer and 2 as entrée.

Town Hall celebrates Fat Tuesday with a big Mardi Gras bash to benefit Alice Waters' Edible Schoolyard Project in New Orleans.

About the event:
Town Hall restaurant announces their Fourth Annual Fat Tuesday Bash on February 5th, from 5:30 PM to midnight, to benefit Alice Waters' Edible Schoolyard project in New Orleans. The $75.00 evening will include traditional New Orleans fare: gumbo, oysters, barbequed shrimp, crawfish etouffe, jalapeno corn bread and an enormous King Cake.

Live blues by the D'Amphibians, Brazilian dancing girls, Mardi Gras masks, face painters, dubloons and five dollar hurricanes will complete the festive evening. Town Hall is known for the New Orleans style food since Paul Prudhomme was one of chef Mitchell Rosenthal's earliest mentors. Waters' Edible Schoolyard project is currently in the works benefitting the children of New Orleans.

Town Hall Restaurant
342 Howard Street (at Fremont Street)
Reservations are recommended by calling (415) 309-9800
www.townhallsf.com


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