Chef McRaney says, "Don't break out your grill for this dish. Here in New Orleans, barbecued shrimp means sautéed shrimp in Worcestershire-spiked butter sauce. We serve these shrimp with heads and tails on, so you need to dig in to enjoy. I highly recommend a bib."
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We will be going to visit relatives in Texas this Christmas so I won't be able to try any of these menus but I hope you will!
Below is a little history of Reveillon Dinners in New Orleans:
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As the weather turns cold in New Orleans, it's time to make some hearty, warm soups and stews. In New Orleans, this means bisques and gumbo! I will be adding several more recipes for these favorites ove the next few weeks.
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