June 2013

Pick Up a Copy!

CBM

Richard Rudisill

- Richard Rudisill
Store |

Cajun Style Barbecue Beer Shrimp

Posted: Friday, Feb. 15, 2013

Share Share

Chef Troy Gagliardo

"Chef Troy" Gagliardo hosts a weekly cooking segment called "Tuesdays with Troy" live every Tuesday on Fox News Rising from 7 to 9 am. He has made over 200 appearances on the show showcasing over 600 of his unique original recipes was voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Seasonal Comfort featuring some of his favorite comfort food recipes, and his business Motown Spice Provisions has supplied restaurants and country clubs in the greater Charlotte area for the past 10 years. He enjoys teaching readers and viewers alike how to build their "cooking confidence" through his recipes and simple technique. He is a self-taught chef who learned early on the important of family and food, and the connection between both, from his parents and grandparents. Contact him at cheftroy@windstream.net.

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

Directions

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.

Hide Comments

This affects comments on all stories.

Cancel OK

The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.

Have a news tip? You can send it to a local news editor; email local@charlotteobserver.com to send us your tip - or - consider joining the Public Insight Network and become a source for The Charlotte Observer.

  Read more

More Stories