Cajun Barbecue Shrimp
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I’ve talked about a few cookbooks here at Spinach Tiger, but none excites me as much as the Nashville Chef's Table Cookbook, because I know the restaurants and I’ve had many of these amazing dishes. Please enter the GIVEAWAY below.
The book is well written and edited by Stephanie Stewart-Howard, and beautifully photographed by Ron Manville. The restaurants and recipes are well chosen, proving to the world that Nashville’s food scene is something to be reckoned with. People have flocked to this great town to become a music star or to see stars and enjoy the essence of Americana that prevails here. It has only been recently, however, that Nashville has become recognized as a culinary destination.
Giveaway sponsored, picture of book cover provided and recipe printed with permission.
The chef’s table cookbook will take you all around the table of Southern cooking but it’s not just what you think. The introduction is a worthy read in itself as Stephanie discusses the evolution of Nashville’s culinary scene and asks “so what is Tennessee food anyway?”
“It depends on seasonal eating, and what’s available to the farmer at that time…it is the food of the farmer, more than the culinary creation of the affluent and like much of the food we love best about classic French or Italian country cuisine, it grows out of a need to make the best possible with what one has at hand.”
I can attest to the Nashville’s making the best food possible, as I’ve eaten at 35 of the 50 places mentioned, and written about 13 of them. I can’t thank the author enough for her hard work in capturing the food culture of Nashville as she includes the iconic meat and three, Arnold’s Country Kitchen, my favorite food truck, the Biscuit Luv Truck, and the Silly Goose with the recipe for the King Kong Couscous, the dish I tell everyone to go eat. I was thrilled to see my little town, historic Franklin, get a shout out with Saffire known for their chicken fried chicken, and Jason McConnell’s three restaurants, 55 South (recently filmed for Diners Drive-ins and Dives), the Red Pony (best bar to eat at in Franklin) and recipes for a few handcrafted cocktails from the Cork and Cow.
You can expect to find a range of food and cocktails that may make you think about Nashville and the South a bit differently. There is no shortage of mac and cheese, but be prepared for some surprises, such as Mangia’s penne with porcini cream sauce, and the now legendary Mas Taco’s chicken tortilla soup, or the Beef Tartare with Pecan Romesco from Mason’s in the Loews Vanderbilt Hotel. Although recently opened, Deb Paquette’s Etch slid into the pages with Duck Breast with Ginger Grits, Sweet Potato Guava Schmear, Cranberry Relish and Pear Butter. The use of the words schmear and grits together shows a new turn in the road and how the chefs drive around here.
I chose to make Chef Matt Farley’s BBQ shrimp because I’ve had them at the Southern and I couldn’t wait to sop up that zesty, buttery, spicy sauce with some crusty bread. I think the recipe turned out even better than what I remembered. I used a very spicy Cajun seasoning called Slap Yo Mama, along with a smoky paprika and lots of butter and shallots.
This is a great dish to serve at your next party because the barbecue butter can be done in advance and then the whole dish takes under 30 minutes to put together. It’s wildly flavorful, rich and spicy. The sauce itself would be excellent for any other kind of shellfish, mild fish or seafood pasta dish. The Southern serves BBQ shrimp as a starter course instead of the typical shrimp cocktail. I remember having this very dish and writing that I wished it was a bit more spicy. I used a hot cajun spice instead of mild and it was absolutely amazing, not one shrimp or drop of sauce left.
Give Away is Over
Giveaway and Review for Nashville Chef's Table Cookbook and Recipe for Cajun BBQ Shrimp
Ingredients
- 3 tablespoons diced onion
- 1 teaspoon chopped garlic
- 5 large head-on shrimp
- salt and pepper to taste
- 2 tablespoons white wine
- 1/4 cup barbecue butter see below
- chopped chives and grilled french bread
BBQ Butter (makes 1/2 cup)
- 1 stick 1/2 cup unsalted butter
- 3/4 tablespoon minced shallot
- 1/2 tablespoon Cajun seasoning I used Slap Yo Mama Hot Cajun Seasoning
- 1/2 tablespoon paprika
- 3/4 teaspoon minced garlic
- 3/4 teaspoon chopped parsley
- 3/4 teaspoon Worcestershire sauce
- 3/4 teaspoon salt
Instructions
- Sauté onions and garlic in olive oil until soft, approximately 1 minute. Add shrimp and cook for another 3 minutes. Season with salt and pepper. Deglaze with white wine and reduce by half.
- Add 1/4 cup BBQ butter and cook until butter is melted and shrimp are cooked.
- Place shrimp and all of the pan's contents in a shallow bowl and garnish with chopped chives and grilled French bread.
BBQ Butter
- Mix butter in an electric mixer with a paddle attachment until smooth.
- Add all remaining ingredients and mix until incorporated, scraping sides of bowl with a spatula to ensure seasoning is evenly distributed.
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If you love this recipe, please give it five stars. It means a lot. xoxo
Buy the Book at Amazon.
Oh drat, I clicked then posted! Hope I’m still in the running for the cookbook. I need to know much, much more about Nashville eats!
It’s so hard to narrow down a favorite restaurant! I recently ate at Husk for the first time and was blown away. That’ll be my go-to special occasion place from here on out.
This looks like a wonderful book and your shrimp are nothing less than spectacular! Thanks for organizing this giveaway Angela!!
Good Luck Jane.
Love the shrimp, and several other recipes in here! Will seriously have to spend more time in the Nashville environs!
Thanks, Ray.
I think you would enjoy Nashville very much.
Nashville will always remind me of visiting as a teen – the old general store on Beale St, the ducks at the Peabody, and the friend’s house we visited – vaulted ceiling in the living room, 2 stories tall, with cedar shakes on the inside ceiling – but the house had regular asphalt shingles on the roof. It confused me. It still confuses me.
Angela, We are soon off to the beach for a few days and I am printing this recipe to take with me. I love the shrimp recipe even while not being a BBQ sauce fan…I know it is horrible to admit, but BBQ has never been my favorite flavor profile. As a born Southerner I am sure this is like admitting you are a Yankee but so be it.
I do think, on the other hand, that this application of Shrimp and BBQ are just right together and I shall give it a go using freshly caught Gulf Coat Shrimp! I will let you know how it turns out. Best to you and your family and have a very Happy Christmas. T
Teresa I don’t like barbeue either, but these shrimp are more cajun BBQ style, a nice surprise. Merry Christmas to you.
Music is the first thing that comes to mind. I’m not all that familiar with the food, which is why this book is so exciting.
Oh Sarah the food in the book is so fantastic. Good Luck.
I love that they call this BBQ shrimp but it’s made in a pan! I bet this chef has some New Orleans in him because that’s how the do BBQ too. GREG
Greg, I thought the same thing, which is why I titled it cajun shrimp on the texting. Food there is pretty good.
The sauce could make a slab of cardboard taste good… but I’ll stick with the shrimp. An eating tour of the South is high on my bucket list, and now I want to begin in Nashville!
Hi Seattle Dee
And, when you do eat here, this book will give you lots of places to try. Good luck.
That sounds so amazing!
Hi Priscilla
You would love this book. Good Luck.
Sweet southern hospitality is what comes to my mind initially. Soon followed by memories of learning to make/bake all those southern dishes/treats in my Grandmas kitchen. Tayst, Maggianos, F. Scott’s and Calypso Cafe are some favorites of ours.
Laughs, I picked “Slap Yo Mama” up off the shelf recently , slid it in amongst my various other seasonings and just waited for my husband to find it. Didn’t take long before he came rushing through the house to find me. All of that of course was prefaced with a roaring laugh soon followed by a silly grin! I haven’t used it just yet, but the in-laws are in soon, I’m sure she will come up with an idea (would love the shrimp, but food allergies are among us).
I will have to check this book out soon! Thanks for sharing.
Kiki, you could use this same butter sauce on plain fish. Delish!
Nashville brings to mind good ol Southern BBQ and my goodness ~~Beale Street Blues and the Music festival ~~~:) gotta love the blues 🙂
Denise, Yes, we do love our BBQ.
I think of music …and my friend Catherine who lives there ….and the taste of the South.