Lunchbreak: Chef Jimmy Bannos Sr. makes Heaven on Seven New Orleans BBQ shrimp

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Chef Jimmy Bannos Sr.

Heaven on Seven

Heaven on Seven New Orleans BBQ Shrimp on Cornbread Squares

1 8-by-8-inch pan cornbread
36 raw (U-15) shrimp, peeled
3 tsps Angel Dust
6 sticks unsalted butter
1 1/2 cup Abita Turbodog or other dark beer
3 tsps black pepper
3 tsps white pepper
3/4 cup Worcestershire
3 Tbs garlic puree
3/4 cup heavy cream

Prepare the cornbread recipe and slice into 36 squares. Season the shrimp with the Angel Dust. Melt the butter in a large skillet. Stir in the beer, peppers, Worcestershire, garlic puree and heavy cream. Reduce over high heat until thickened and creamy, 5-7 minutes. Add the shrimp and cook in the sauce just until pink, about 4 minutes. Serve by spooning one shrimp and plenty of sauce over each cornbread square.


1 1/3 cups all purpose flour
1 cup + 2 Tbs finely ground corn flour
2/3 cup granulated sugar
5 tsps baking powder
1/2 tsp Kosher salt
1 large egg
1 1/3 cups milk
5 Tbs unsalted butter

Preheat oven to 350 degrees.  Grease an 8×8 inch baking pan.  Combine the flours, sugar, baking powder and salt in a large bowl.  In a small bowl, lightly beat the egg, then whisk in the milk and butter.  Pour the wet ingredients into the flour mixture and mix until smooth.  Transfer to the prepared pan and bake 50 minutes, until golden brown.  Cool slightly before cutting.

Angel Dust Cajun Seasoning

3 Tbs Hungarian paprika
1 1/2 Tbs Spanish paprika
5 tsp salt
1 1/4 tsp dried thyme leaves
1 1/4 tsp dried oregano
1 tsp ground white pepper
1/2 tsp dried basil
1/2 tsp ground red pepper
1/4 tsp black pepper
1/8 tsp garlic powder
1/8 tsp onion powder

In a small bowl, combine all ingredients. Use as needed and store in an airtight container for up to 2 months.
Makes 1/2 cup.

Roasted Garlic Puree

1 cup peeled garlic cloves
1 cup extra-virgin olive oil

Place garlic cloves in an ovenproof container and pour in the olive oil, making sure all cloves are covered. Cover with aluminum foil and roast in a preheated 300-degree oven until light brown, about 1 hour. Strain the garlic and puree in a blender, adding a little of the strained oil if necessary to form a smooth paste. Transfer to a container and pour in enough oil to cover. Use as needed, storing the remainder in an airtight container in a refrigerator. Refrigerate and store the garlic-infused oil in a separate container.
Makes 1 cup.

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