Shrimp Thibodaux (Pecan Smoked Shrimp with Cinnamon and Brown Sugar)

Courtesy of Chef John Hamme, Executive Chef of Perdido Beach Resort. | Seafood: Shrimp

4 portions Servings

What you need

Ingredients: 2 lbs Alabama Gulf Shrimp, peeled and deveined (tail on)
Shrimp Brine: 5 oz Sugar; 9 oz Brown sugar; 5 Juniper berries, crushed; 5 Black peppercorns, cracked; 2 Cinnamon sticks; 1/2 gallon Water; Pinch Thyme
Cirtus Watercress Salad: 2 bunch Watercress; 1/2 c. Pecans, toasted (see sub recipe); 2 Oranges, cut into segments
Vanilla Bourbon Vinaigrette: 3 oz Smoked bacon, lardons; 1 oz Zatarain's Creole Mustard; 1 tsp Brown sugar; 2 Vanilla beans; 2 oz LA1 Louisiana Whisky; 1 oz Champagne vinegar; 3 oz 80/20 blended olive oil
Candied Pecans (sub recipe): 2 c. Pecan halves, toasted; 1 c. Florentine powder; 1 tsp Zatarain's Big Zesty Creole Seasoning

Steps

Pecan Smoked Shrimp

1.

Place brine ingredients in a sauce pan and bring to a simmer. Allow to cool at room temperature then strain and refrigerate until cool. To cure the shrimp, cover with brine and refrigerate for 15 minutes. Remove the shrimp from the brine, rinse, and cold smoke for 15 minutes.

Vanilla Bourbon Vinaigrette

1.

Cook bacon slowly until fully rendered. Add brown sugar and cook a moment longer. Add Zatarain’s Creole Mustard, and vanilla. Deglaze with bourbon and champagne vinegar.

Candied Pecans (sub recipe)

1.

Spread pecan halves on a sheet pan lined with parchment paper. Coat generously with Florentine powder. Bake at 350 degrees until caramelized. Remove from the oven and sprinkle with Creole Seasoning. Let cool and break into pieces for garnishing.

To assemble the dish

1.

Sauté the smoked shrimp until just cooked. Arrange on plates for service. Toss the watercress and orange segments in the Vanilla Bourbon Vinaigrette. Place the greens on the plate above the shrimp and garnish with pecan brittle.