Learn how to make a local favorite, you will be shown how to slow simmer whole head-on shrimp in a herbed and spiced butter sauce. Traditionally served with french bread for sopping, we will share a modern twist using savory smoked gouda grits! This Creole influenced dish’s name has persisted for generations despite using no barbecue sauce at all; come and learn how the savory drippings allow New Orleans style barbecued shrimp to be a Louisiana speciality.
MENU: Jumbo shrimp in the shell cooked in a peppery butter sauce served over smoked gouda grits, with roasted asparagus and old bay seasoned corn. We will also make another French Quarter Fave – Spiked Lemonade.
Sunday November 21st at Noon
Saturday December 11th at 11am
Sunday December 12th at 11am
Because alcohol is served in this class, there will be no students under 21 admitted – no exceptions. Thank you for your understanding.