91 louisianacookin.com- Bake until shells begin to
caramelize and become very fragrant,
about 24 minutes, rotating pan every
8 minutes. Remove from oven, and
carefully pour tomato paste mixture
over shrimp shells, coating evenly.
Bake until tomato paste has darkened
and begins to caramelize, about
24 minutes more, rotating pan every
8 minutes. Set aside. - In a 2-gallon stockpot, heat
remaining 1 tablespoon oil over
medium-high heat. Once oil is almost
smoking, add onion, carrots, celery,
and garlic. Cook until browned and
softened, 10 to 12 minutes, scraping
bottom of pot with a wooden spoon
to prevent scorching. Add cinnamon
sticks, peppercorns, star anise,
coriander, allspice, cloves, bay leaves,
cardamom, and thyme. Cook until
fragrant, 3 to 5 minutes. - Add Herbsaint or Pernod. (Be
careful—alcohol may fl ame up
slightly.) Cook, scraping browned bits
from bottom of pot with a wooden
spoon, until fl ame has completely
subsided. Squeeze juice from orange
halves into pot; add squeezed orange
halves. Stir in toasted shrimp shells. - Add remaining 1½ gallons water.
Increase heat to high, and bring to
a boil; reduce heat to low, and cook
until stock is reduced by one-fourth,
about 2 hours. Strain through a fi ne-
mesh sieve. Divide into quart-size
containers, and let cool completely
before refrigerating.
LOUISIANA SHRIMP,
CHARRED OKRA, AND
ANDOUILLE STEW WITH
ONION ASH GRITS
MAKES 6 SERVINGS
Recipe courtesy of Chef Phillip Lopez,
Galatoire’s, New Orleans
For easier assembly, prepare the Onion
Ash Grits and shrimp stock a couple of
days in advance.
30 large fresh shrimp, peeled and
deveined (heads and tails left on)
¼ cup Creole Spice Mix
(recipe follows)
Kosher salt, to taste
3 tablespoons olive oil
1 cup diced andouille sausage
½ cup minced piquillo peppers
1 tablespoon minced garlic
1 tablespoon minced shallot
1 quart Roasted Shrimp Stock
(recipe follows)
½ pound grape tomatoes, halved
1 tablespoon fi nely chopped fresh
herbs (parsley, chives, and
tarragon)
½ cup cold unsalted butter, cubed
1 orange, zested
3 cups Onion Ash Grits (recipe
on page 92)
Creole Charred Okra
(recipe on page 96)
Garnish: edible fl owers
- In a medium bowl, toss together
shrimp, Creole Spice Mix, and salt. - Heat a large cast-iron skillet over
medium-high heat. Add oil to hot
skillet; carefully add shrimp. Sear
shrimp until pink and fi rm, 1½ to
2 minutes per side. Set aside. - Add andouille, peppers, garlic,
and shallot to skillet. Cook, stirring
occasionally, until vegetables begin
to caramelize and become fragrant,
about 3 minutes. - Add Roasted Shrimp Stock to
skillet, and bring to a boil, scraping
browned bits from bottom of skillet
with a wooden spoon. Cook until
liquid is reduced by one-fourth.
Add tomatoes and herbs, stirring
constantly to prevent sticking.
Reduce heat to medium, and cook,
stirring occasionally, until reduced
by another one-fourth. Reduce heat
to low, and add butter. Cook, stirring
frequently, until butter is melted and
mixture is thickened. Sprinkle orange
zest onto mixture; remove from heat.- Divide Onion Ash Grits and shrimp
among serving bowls. Generously
spoon stew onto shrimp. Spoon
Creole Charred Okra on top. Garnish
with edible fl owers, if desired.
Note: At Galatoire’s, Phillip prepared
this dish with chanterelle mushrooms.CREOLE SPICE MIX
MAKES 2 CUPS¾ cup celery salt
½ cup Spanish paprika
3 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons ground black pepper
2 tablespoons cayenne pepper
1 tablespoon ground allspice- In a medium nonreactive bowl, stir
together all ingredients. Taste for
desired seasoning. Store in an airtight
container for up to 6 months.
ROASTED SHRIMP STOCK
MAKES 3 QUARTS½ cup tomato paste
1½ gallons plus 2 cups water, divided
2 pounds raw shrimp shells and heads
2 tablespoons olive oil, divided
1 jumbo yellow onion, chopped
2 jumbo carrots, chopped
½ head celery, chopped
5 cloves garlic, smashed
6 cinnamon sticks
2 tablespoons whole black
peppercorns
5 whole star anise
1 tablespoon whole coriander
4 whole allspice
4 whole cloves
3 whole dried bay leaves
2 black cardamom pods, halved
7 sprigs fresh thyme
1½ cups Herbsaint or Pernod
1 whole orange, halved- Preheat oven to 400°.
- In a nonreactive bowl, whisk tomato
paste until smooth. Add up to 2 cups
water, stirring until easily pourable. - Spread shrimp shells evenly on a
rimmed baking sheet, and drizzle with
1 tablespoon oil.
At Galatoire’s, Phillip uses a Searzall blowtorch
attachment to sear his vegetables. At home,
your broiler will work just fi ne.