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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

CChef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlotte’s Top Five Chefs two years in a row by Creative Loafing readers. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season. For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troy’s Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of “A Chef’s Life” Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south”. Vivian had this to say, “Troy’s take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try.” Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.

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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