Nathalie Dupree

New Orleans Style Barbecue Shrimp

Makes 4 appetizers or 2 entrees

2 pounds large, head-on shrimp
2 tablespoons Creole seafood seasoning
1 tablespoon olive oil
1 large head garlic, cloves peeled and minced
2 tablespoons chopped fresh rosemary
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce
1 lemon, juiced, quartered (reserve the juice)
1/3 cup beer
Salt and pepper to taste
1 stick butter, room temperature
Lemon pieces for garnish

Season shrimp with half of the Creole seafood seasoning and lightly toss.

Preheat a large skillet over high heat, put the oil in the pan, and heat until the oil begins to smoke. Place garlic and rosemary in pan and stir to brown garlic. Be very careful not to burn.

Add shrimp and carefully stir.

Add Worcestershire, hot sauce, lemon juice and lemon quarters.

Deglaze with beer, stirring to release any bits clinging to the bottom, and boil the mixture to reduce while shaking the pan. Allow shrimp to cook 2-2 1/2 minutes (timing will depend on size) and add remaining seafood seasoning. Salt and pepper to taste.

When shrimp are finished cooking, the liquid will have a sauce consistency. Reduce heat to medium high and add butter. Saute until butter is emulsified and sauce is thick. Adjust seasoning. Remove lemon quarters.

Garnish each serving with a lemon piece.

Nathalie Offers Cooking Classes at her historic home!

Nathalie Dupree offers demonstration cooking classes to large groups in a faciity of their choosing. This price is to be negotiated. She also teaches private one week full participation classes to groups of four people. The group must organize itself. The fee is $1,250.00 per person, with a 50% deposit required. The students work out the class schedule and recipes with Ms. Dupree.They are both fun and hard work, and usually are from 10 a.m. to 4 p.m. M-F. Sorry, no individuals, only prearranged groups.

Recipient of the Cordon Bleu Advanced Certificate, known for her teaching expertise and warm personality, Nathalie has hosted over 300 top-rated television cooking shows on PBS, The Learning Channel and The Food Network. She is the author of eight cookbooks, including her most recent, Nathalie Dupree’s Comfortable Entertaining, 1999 James Beard Award, the food world's equivalent of the Academy Awards. Nathalie founded Rich’s Cooking School in 1972 and has taught more than 10,000 students around the world.