ROUSES_Spring2024_Magazine Pages Web

BEANIE’S BBQ SHRIMP Serves 6

mostly pink. When shrimp are pink, remove pan from oven. Turn oven setting to Broil. Meanwhile, add chilled butter pats one at a time to the pan, whisking well between each added butter pat. Return pan to the oven for 3-4 minutes more, but keep a close eye the whole time, then remove from oven. Stir well, then add servings to large bowls. Sprinkle with sliced green onions and serve with hot sauce and French bread on the table.

TRADER VIC’S Victor “Trader Vic” Bergeron, the visionary behind Trader Vic’s iconic Polynesian-themed restaurant and tiki bar chain, left an indelible mark on culinary history. Originating in 1934 under the moniker Hinky Dink’s, Trader Vic’s was eventually transformed into a cultural phenomenon. Bergeron is often recognized as the creator of Crab Rangoon, an imaginative take on the fried wonton that emerged on the scene in the 1950s. Following the success of various exotic rum concoctions, Vic introduced the Mai Tai, a now-classic cocktail made with

”I no longer have the handwritten recipe of my aunt's BBQ Shrimp; her name is Kathleen but we all call her Beanie or Bean. It doesn’t matter, though, because it’s engraved on my brain. We made it together when I was in college at Loyola. Once in a while I’d go to her house in Chalmette for the weekend to do laundry, babysit my little cousin and eat myself silly! She also made a mean red bean soup, but that's for another story.” – Patti Stallard WHAT YOU WILL NEED: 3 pounds head-on, large Gulf shrimp, unpeeled 1½ sticks (¾ cup) cold unsalted butter, cut into large pats and kept cold until use ½ cup extra virgin olive oil 6 cloves of garlic, minced 2-3 tablespoons shrimp or seafood stock (optional; only if you happen to have some) 2 lemons (1 for juice, 1 for slices) ¹⁄₃ cup Worcestershire sauce 2 bay leaves ½ teaspoon fresh rosemary, chopped (or ¼ teaspoon dried rosemary) ½ teaspoon fresh thyme, chopped (or ¼ teaspoon dried thyme) ½ teaspoon fresh oregano, chopped (or ¼ teaspoon dried oregano) Fresh cracked black pepper, to taste ¼ teaspoon cayenne pepper

1 teaspoon sweet paprika Creole seasoning, to taste ½ teaspoon salt, or to taste Hot sauce, for garnish Sliced green onions, for garnish Crusty French bread HOW TO PREP: Preheat oven to 375°F. Pour the olive oil into an oven-safe

roasting pan. Add the minced garlic to the pan. Add the rosemary, thyme, oregano, black pepper, cayenne, paprika, Creole seasoning and salt, and stir to combine. Add the bay leaves, the juice of 1 lemon, the other lemon in slices, the stock (if using) and the Worcestershire sauce. Stir well to combine. Place pan in preheated oven and let cook for 15 minutes. Carefully remove pan from oven, and add the unpeeled shrimp to the pan, stirring lightly to distribute them. Return pan to the oven for 5 minutes more, or until shrimp are

62 ROUSES SPRING 2024