Fine Cooking (April 2014)
On the heels of our trip to New Orleans, we were desperate to get back to cooking. So we hit the stack of April's food magazines.
We had no plans to cook anything that came close to what we'd eaten in New Orleans (and we had eaten so, so much), but in the pages of Fine Cooking were thrilled to see this recipe for New Orleans-Style BBQ Shrimp from a bona fide Louisianan, Miss Poppy Tooker. (Can we just agree that hers is one of the best names ever?)
We keep running across Poppy Tooker in various publications, but most recently heard her on The Splendid Table discussing calas, a beignet-like New Orleans confection that's made with cooked rice. We still haven't made (or eaten) calas, but it has piqued our interest and we've filed it away for another time.
So now Poppy was back, this time with a recipe for New Orleans-Style BBQ Shrimp.
Okay, okay. Just one last New Orleans indulgence...