HotmailBarbecue shrimp for your Derby appetite
The caterers at Churchill Downs offer a recipe to get into the Derby spirit
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updated 2:11 p.m. ET April 30, 2009
Along with fashionable hats, the food of the Kentucky Derby has become something of a tradition. Levy restaurants are the official caterers at Churchill Downs, where the races will be held on Saturday. Here’s a recipe for barbecue shrimp from Levy’s chef Jo-Jo Doyle.
Barbecue shrimp
Jo-Jo Doyle, Levy's restaurants
INGREDIENTS
• 36 shrimp, peeled and deveined, with tails on
• 1/2 cup barbeque seasoning, divided
• 1/2 cup butter
• 3 tablespoons olive oil
• 12 ounces lemon aioli
• Lemon wedges
DIRECTIONS
Cut the shrimp shells down the back of the shrimp from the head to the tail. Pat dry, then dust with barbecue seasoning. Let stand for 1 hour. Cook shrimp over a char-grill until cooked through. Place in a cast iron skillet over medium-high heat. Mix butter and remaining barbecue spice together then brush over shrimp.
Garnish shrimp with lemon wedges and chopped parsley, if desired. Serve with lemon aioli.
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© 2009 MSNBC Interactive
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