Friday, February 23, 2007

Jeudi Gras

I was accidentally Louisiana-inspired yesterday. A great coincidence, as it turned out! We had proclaimed this Thursday of our week-long vacation as official "Pajama Day" and I wanted to have only prepared and easy-to-prepare meals on hand. On Wednesday, I made a giant, tasty muffaletta sandwich (Giada's recipe) which became extra tasty overnight. We are still snacking on it.

I LOVE the Camptown Shrimp appetizer from the Border Cafe and have long dreamed of stealing the recipe from their kitchen. I did not. But I think someone else might have? I found a recipe online for "Camptown Shrimp" that looked to be a match, right down to the Negra Modelo beer. I smeared roasted garlic (love my garlic roaster!) on toasted bread, and followed the very easy shrimp recipe...kind of. I used O'Doules amber "beer" and added some flour to thicken the sauce. It came out GREAT. A little too spicy, but that can be adjusted for next time. This recipe was made even easier by mixing together all of the dried herbs and salt earlier in the day. Highly recommended!

Camptown Shrimp
as posted by Lakini Malich

2 lbs shrimp, shelled and deveined (I used 1lb)
4 TBS butter (I used a little olive oil, too)
2 tsp garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp cayenne pepper (will cut this bby half next time)
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 cup Negra Modelo beer (or other dark beer)
Beurre ManiƩ: 1 TBS flour/1 TBS butter combined to form a paste

Saute garlic and herbs in butter until garlic is slightly browned.
Add shrimp, stirring constantly, until shrimp are pink and done.
Pour in beer, add beurre maniƩ, simmer and stir for about a minute.
Serve atop buttery grilled french bread.


Anonymous said...

I tried the same recipe and despite also being a bit spicy, the texture and taste was near spot on! Love the Camptown Shrimp at Border, but wrangling that recipe is near impossible.

Max deBooy said...

Great stuff on the Camptown Shrimp

Will try this at the weekend.

Way back when it wasn't even on the menu in the Border, it started as a special that the staff raved about.

Again, thanks.


ErinM said...

Sure thing! Boy, I haven't made this shrimp since February of 2007 -- what have I been thinking?!


Anonymous said...

This was incredible, I would recommend using full bottle of beer if you like a lot of sauce and juice up the butter and flour thickener. I also agree with the heat, you may want to wait until it thickens to add more spice.

ErinM said...

Glad you enjoyed it! Again, I haven't made this in almost 5 years now!! It's going on the menu for this weekend. Thanks for the reminder of its awesomeness!

Erin : )

Max deBooy said...

I am also going to try it this weekend again.

It brings back so many memories.