Back in the early 2000s, two of my favorite URLs were geekfest.com and woopig.net. Both were message boards that provided platforms for peeps (anonymously or named) to weigh in on topics, crucial or otherwise. Sadly, neither still exists.
Geekfest was a local chat site where Carroll County residents/visitors discussed their favorite restaurants, artists, fishing holes, books, etc. Most of the dialogue was friendly and helpful – but not entirely.
While Woopig was a site for impassioned Razorback fans/enemies to hash out opinions on the athletic state of affairs up on the Hill and elsewhere. At times, those debates would grow heated to the point of nastiness; until cooler heads would step in and calm the waters – usually via a favorite recipe. Anything to quell the demon speak. I guess if you can’t speak kindly about someone, cook them a tasty meal.
So in lieu of detailing the most-recent and heartbreaking performance turned in on Saturday by the Razorback football team, I, Hall Closets, present to you a dish best served warm – Barbecued Shrimp Tangipahoa, compliments of famed Chef John Folse.
This recipe debuted at Pascal’s Manale restaurant on Napoleon Ave. in NOLA, where the owner would serve this dish weekly to his poker-playing friends. It is a prep-heavy dish that is not for the timid nor weak of heart.
Preparation time 30 minutes. Serves six.
36 (16-20 count) shrimp, head-on
1/2 lb. of butter
1/4 cup olive oil
1/4 cup minced garlic
1/4 cup minced purple shallots
1/2 cup sliced green onions
3 Tbsps. chopped basil
3 Tbsps. chopped oregano
3 Tbsps. chopped rosemary
2 Tbsps. chopped thyme
1/2 cup Worcestershire sauce
1 cup beer
Salt and black pepper to taste, Creole seasoning to taste, Louisiana hot sauce to taste
Preheat oven to 350°. Spread shrimp (head and shells on) evenly in a 13×9 in. baking dish with a 2-in. lip.
In a 1-quart saucepot, heat butter and olive oil over medium/high heat. Add garlic, shallots, green onions, basil, oregano, rosemary and thyme. Sauté 3-5 minutes to flavor butter with oil mixture. Blend in Worcestershire and beer.
Pour hot mixture over shrimp, then add salt, pepper and hot sauce. Over season, as shells will prevent meat from absorbing most flavors. Place in oven for 15 minutes and stir once while cooking. Cook 15 minutes or until shrimp are pink and curled. Do not overcook, as shrimp will become hard to peel.
This and many, many more scrumptious recipes can be found in Folse’s book, The Encyclopedia of Cajun and Creole Cuisine, a must for any foodie.
See, don’t we all feel better about things after pondering the possibilities of combining all those tasty ingredients rather than rehashing the ins and outs of the loss to Memphis? I certainly do. If not, please give this dish a shot – it’s guaranteed to cure what ails ya.
Notre Dame is up next, and it will be an epic time in Fayettenam come Saturday. Until then, bon appétit and GoHogs!