If you’re not familiar with Toni Tipton-Martin, you should be. Tipton-Martin is an award-winning food journalist, the editor-in-chief of Cook’s Country magazine and author of Jubilee: Recipes From Two Centuries of African American Cooking and The Jemima Code: Two Centuries of African American Cookbooks. The African American expert is also the recent recipient of the Julia Child Award, which shines a spotlight on those following Julia’s footsteps.
“In The French Chef Cookbook, Julia wrote that she wanted to ‘take the bugaboo out of cooking.’ I had a similar hope,” says Tipton-Martin. “I wanted my work to reclaim African American kitchen wisdom and make our cooking more accessible.”
The historian has certainly achieved her goal with Jubilee, but one of our favorite recipes from the book—which celebrates 200 years of African American cooking—is for Louisiana Barbecued Shrimp.
“You won’t find any barbecue sauce in the model/chef/restaurateur B. Smith’s dish of shrimp in spiced butter sauce,” Tipton-Martin explains. “’Barbecue shrimp’ is just the name Louisiana Creole cooks assigned to shrimp braised in wine, beer, or a garlic-butter sauce.”
Barbecued shrimp also happens to be the perfect dish to serve during National Soul Food Month, especially on Juneteenth.
Related: 50 Quotes to Better Understand Juneteenth
What to Serve on Juneteenth
“Like July Fourth celebrations, Juneteenth is characterized by summer cookout dishes: barbecue, baked beans, deviled eggs, potato salad, cakes and pies,” says Tipton-Martin. “Red-hued foods are classic—red drinks, watermelon and, recently, red velvet cake.”
- For the Emancipation Day celebration, Tipton-Martin likes to serve Sorrel (Hibiscus) Tea, which is a red drink tradition. Top off with ginger ale or sparkling water or spike with vodka.
- “Oven-Baked Ribs are among the hickory-smoked meats that can be served to honor true Texas barbecue tradition and the nuanced skills of Texas pit masters,” she adds.
- And you can’t forget the Buttermilk or Homestyle Fried Chicken. “These are soul food traditions that can be traced to the enterprising women who used chicken to build lives for themselves and secure their economic freedom. Serving fried chicken takes on an entirely new meaning when served at Emancipation Day picnics celebrating freedom.”
- As for dessert, she suggests any of the classic cakes. Devil’s Food and Pound Cakes are picnic standards while Lemon Tea Cake is her absolute favorite. “I especially like it because it transports so well. Serve Peach-Buttermilk Ice Cream to honor Augustus Jackson, who cooked in the Andrew Jackson White House before leaving to take his claim as an ice cream empire maker.”
Related: Toni Tipton-Martin’s Benne Wafers
[Reprinted with permission from Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin, copyright © 2019. Photographs by Jerrelle Guy. Published by Clarkson Potter, a division of Penguin Random House, LLC.]
Louisiana Barbecued Shrimp
Ingredients
- ½ tsp salt
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp cayenne
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes
- ¼ tsp paprika
- 2 bay leaves, crushed
- 4 Tbsp (½ stick) butter
- 2 cloves garlic, minced
- ½ cup fish or chicken stock
- ¼ cup white wine
- 2 Tbsp fresh lemon juice
- 2 Tbsp Worcestershire sauce
- 1 lb shell-on shrimp
- 2 Tbsp minced fresh parsley
- Hot crusty French bread, for serving
Directions
-
In a small bowl, combine first 8 ingredients.
-
In a large cast-iron skillet, heat butter over medium-high until melted and sizzling. Add garlic, salt mixture, stock, wine, lemon juice and Worcestershire sauce. Bring to a boil, reduce heat and simmer 5-7 minutes or until sauce thickens enough to lightly coat a spoon; shake pan as it cooks to help bring sauce together.
-
Add shrimp, reduce heat to low and cook, turning once, 3-5 minutes or until shrimp turn pink and firm. Sprinkle with parsley. Serve immediately with bread.
Kitchen Counter
Serves 2-4.
Cook's Note
Shaking the pan back and forth during cooking time is a trick that helps give the sauce more body than stirring.
June 18, 2021 at 02:48AM
https://ift.tt/3iPJVwX
Best Louisiana Barbecued Shrimp Recipe - New Orleans Style Barbecue Shrimp - Parade
https://ift.tt/3eNRKhS
shrimp
No comments:
Post a Comment