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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Old Bay Grilled Shrimp with Creole Beurre Rouge


36 Large shrimp, peeled and deviened

1/2 cup No-Stick Grilling Marinade for Shrimp (recipe in New South Grilling)

2 tsp Old Bay seasoning

1 Tbl black pepper, freshly ground

1 Recipe Creole Buerre Rouge (recipe below)

Dirty Rice

1 Tbl bacon fat (or canola oil)

2 oz ground beef

2 oz ground pork

1 /2  cup diced onion

1 /4  cup diced celery

1 /4 cup diced bell pepper

2 tsp minced garlic

1 bay leaves

1 Tbl poultry seasoning

1 tsp dry mustard

1 cup rice

2 cups pork stock, hot

Creole Buerre Rouge

1 Tbl Olive Oil
2 Tbl Green Pepper, small dice
1 /4 cup Yellow Onion, small dice
1 Tbl Garlic, minced
1 /4 cup Celery, small dice
2 tsp Creole Seasoning
1 1/2 cup Tomatoes, medium dice

1 cup White Wine
1 cups Chicken Stock

2 Tbl White Vinegar
1 Bay Leaf
1 tsp Dried Oregano

1 Tbl Fresh Thyme,  chopped

1 tsp Black Pepper, freshly ground

1 cup Unsalted Butter, cubed and kept cold until needed


Using a pastry brush, coat the shrimp evenly with the marinade. Allow shrimp to marinate for 20 minutes. Sprinkle the shrimp with the old bay seasoning and black pepper.

Prepare the grill. Place a grill screen on top of the grill and preheat. Place the shrimp on the grate over direct high heat and cook for 6-8 minutes, turning once.

Place the cooked shrimp on a bed of dirty rice and top with the Creole beurre rouge

Yield: 6 servings

Dirty Rice

Heat the bacon fat in a 1-quart sauce pot over high heat. Add the ground beef and pork and brown. Stir in the vegetables and garlic and continue to cook 5-6 minutes. Stir in the seasoning and rice and cook until the rice is thoroughly heated. Stir in the pork stock and reduce heat to low. Cover the sauce pot and cook 18 minutes.

Yield: 3 cups

Creole Buerre Rouge

In a medium sauce pot, heat olive oil over medium-high heat. Sauté peppers, onion, garlic, celery, and Creole seasoning for five minutes. Add tomatoes and cook five minutes longer. Add wine and reduce by half. Add chicken stock, vinegar, bay leaf and oregano and simmer 15-20 minutes, until the sauce turns into a thick paste.

Lower the heat, and using a wire whisk, begin incorporating the butter cubes, 2-3 at a time. Stir constantly to prevent the sauce from separating. Once all butter is added, stir in the black pepper and remove from the heat.

Store in a warm place (120 degrees) until needed.

Yield 6-8 servings

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