There’s truly no cuisine like New Orleans cuisine. And if you ever watch Emeril — or saw this season of Top Chef — you know that it holds a special place in American culture. In honor of Mardi Gras last week and to satiate a craving, my dad prepared the spicy and savory Louisiana classic: Barbecue Shrimp over white rice. The butter sauce is rich and flavorful — a blend of garlic, southern beer, worcestershire sauce, thyme, lemon juice, black pepper, and, of course, red Louisiana hot pepper sauce.
Served over white rice and a hunk of crusty French bread, this is definitely a filling meal. We also enjoyed these potato pancakes on the side — perfect with an extra dash of hot sauce or a dunk in the barbecue shirmp juices.
