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Richard Rudisill

- Richard Rudisill

Cajun Style Barbecue Beer Shrimp

Posted: Friday, Feb. 15, 2013

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Chef Troy Gagliardo

"Chef Troy" Gagliardo hosts a weekly cooking segment called "Troy's Everyday Eats" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at troygagliardo@gmail.com. Visit www.cheftroy.net, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.

With a week full of celebrations, including Fat Tuesday and Valentine’s Day, it certainly involved food. To combine the two, my weekly menu on News Rising was about a meal that would tie both together seamlessly with the common thread of deliciousness.

The meal started with this simple shrimp appetizer with a brothey, buttery, beery sauce, with just the right amount of kick to get things going. Quick, easy and simple to put together this is the perfect start to any meal, or toss with pasta to make something really special for dinner one night.

I followed that up with chicken Etoufee, served over andouille spiked grit cakes, and finished it off with chocolate bourbon pecan pie. For those recipes and lots more visit www.cheftroy.net .

Cajun Style Barbecue Beer Shrimp

• 2 Tablespoons-Olive Oil
• 2 Teaspoons-Cajun/Blackened Seasoning
• 2 Cloves-Garlic-or one tablespoon
• 1 Each-Jalapeno-deseeded and diced
• 2 Each-Green Onions-sliced thin, white and green parts separate
• 1 Tablespoon-Worcestershire Sauce
• 1 Tablespoon-Lemon Juice
• 1 Pound-16/20 Shrimp-peeled and deveined
• 1 Cup-Light Beer
• ¼ Cup-Chicken Stock
• 2 Tablespoons-Butter
• 4 Slices-Grilled Garlic Toast


1. Heat oil over medium heat and add seasoning, garlic, jalapeno, white part of onion, Worcestershire and lemon.
2. Stir to combine, add shrimp and cook for one minute stirring frequently.
3. Add beer, stock and cook for one more minute, stirring.
4. Add butter, lower heat and cook until butter is melted and incorporated into sauce stirring.
5. Place shrimp in a bowl, top with sauce and serve with grilled garlic toast for sopping.

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