MAKES 4 SERVINGS
Courtesy of 18 Steak restaurant, L’Auberge Casino Hotel
Baton Rouge, Baton Rouge, Louisiana
November/December 2012

• Barbecue Shrimp Base, recipe follows
• ½ cup Creole mustard
• Lobster Dumplings, recipe follows
• 1 cup butter
• ½ cup heavy whipping cream
• 20 jumbo shrimp, peeled and deveined
• 1 teaspoon Cajun seasoning
• 1 tablespoon canola oil

Preheat a wood-fired grill to high heat (400º to 450º).

In a small saucepan, combine Barbecue Shrimp Base and mustard over medium-high heat; bring to a boil and cook 10 minutes or until reduced, thickened, and the color resembles melted milk chocolate. Stir in Lobster Dumplings, butter, and cream. Cook until dumplings are warmed through, about 3 minutes.

Toss shrimp in Cajun seasoning and oil; grill for 3 minutes on each side or until opaque. Place shrimp in serving dish, and pour dumplings and sauce over shrimp.


Barbecue Shrimp Base
MAKES 2½ CUPS

• 2 cups shrimp heads
• ¼ cup olive oil
• 2 cups oyster liquor
• 1 cup Worcestershire sauce
• 1 cup amber beer, such as Abita
• 3 tablespoons ground black pepper
• 3 tablespoons Cajun seasoning
• 2 whole cloves
• 1 bay leaf
• 1 lemon, juiced

In a medium saucepan, sauté shrimp heads in olive oil over medium-high heat until bright red, about 5 minutes. Add oyster liquor, Worcestershire, beer, pepper, Cajun seasoning, cloves, bay leaf, and lemon juice, and bring to a boil. Reduce heat to medium, and simmer until reduced by half, about 20 minutes. Let cool, and strain through wire mesh sieve into a bowl, discarding solids. Cover and refrigerate until needed.

Lobster Dumplings
MAKES ABOUT 3 DOZEN

• ½ pound peeled fresh shrimp
• ½ pound cooked lobster tail meat
• 2 tablespoons butter
• ½ teaspoon salt
• 1 egg white
• 2 tablespoons finely chopped fresh chives

In the work bowl of a food processor, add shrimp, lobster, butter, salt, and egg white; process until mixture is smooth. Fold in chives. Cover and refrigerate mixture 30 minutes.

Fill a medium saucepan with water, and bring to a low boil. Using a 1-inch spring-loaded scoop, scoop shrimp mixture into mounds. Drop into water, and cook for 1 minute or until they fl oat. Drain on paper towels.


MAKES 4 - 6 SERVINGS 


Courtesy of Chef Travis Cabler, Friends Intercoastal Restaurant in Madisonville 

• 2 pounds jumbo shrimp (head-on, optional)

• 1 stick butter
• 
2 shallots, sliced

• 3 tablespoons minced garlic
• 
1 large Creole tomato, seeded and diced
• 
2 cups Abita Amber beer

• 1 cup Worcestershire sauce
• 
1/4 cup blackening seasoning
• 
1 1/2 cups heavy whipping cream
• 2 sprigs rosemary, chopped
• Cheddar Grits, recipe follows



Season shrimp with salt and freshly ground black pepper. Melt butter in a 4 quart pot. Add shrimp, cook until done, and set aside. Using the same pot, add shallots, garlic and tomato, and cook until shallots become soft. Deglaze with beer, add Worcestershire sauce, blackening seasoning, and simmer 5 minutes. Add heavy cream and simmer until the sauce begins to thicken, about 5 minutes more. Add cooked shrimp, salt, pepper and rosemary to the pot 1 minute before serving. Smother Cheddar Grits with shrimp and sauce to serve.



Cheddar Grits


• 1/2 pound butter

• 2 cups heavy whipping cream

• 1 quart water
1 cup stone-ground grits

• 1/2 pound Cheddar cheese, shredded
• 
Salt and white pepper, to taste


Bring butter, cream and water to a simmer in a 3-quart pot. Slowly add grits, stir. Let cook until the right consistency is achieved. Fold in cheese. Season with salt and white pepper before serving. 

MAKES 6 TO 8 SERVINGS
Courtesy of Brian LeJeune
Originally published in April 2012 

• 4 boneless, skinless chicken breasts 
• 12 slices bacon
• 4 jalapeños, sliced 1/4 inch 
• 1/2 cup Italian salad dressing
• 4 tablespoons Worcestershire sauce
• 1 teaspoon favorite Louisiana hot sauce

Cube chicken the width of the bacon slices. Make a pocket in the center of each chicken cube and insert a jalapeño slice. Wrap bacon around chicken cube once, cutting off excess, and skewer with a toothpick.

Mix salad dressing and next 2 ingredients together and pour over chicken cubes. Refrigerate, turning occasionally, for at least an hour. When ready to cook, drain off marinade and grill over a barbecue pit until browned and fully cooked, about 6 minutes. Serve.