An Ode to New Orleans: BBQ Shrimp

No, I didn't make BBQ Shrimp, but since I have been so insanely busy with an upcoming art exhibit whose central theme is New Orleans, I thought it would be lovely to put up a tale about my experience with the quintessential plate of New Orleans, BBQ Shrimp.

In March of 2007 I spent almost two weeks in New Orleans, living and working in the Lower Ninth Ward at Common Ground headquarters, St Mary's School of the Angels, tearing down and rebuilding the lower nine that had been absolutely ravaged by Hurricane Katrina in August 2005. Much of the lower nine was a ghost town resembling a war torn country in a time capsule that took you back to August 29, 2005 and I was there to offer myself to assist in the rebuilding. My camera came along for the ride and as a means of honoring the recently passed 5 Anniversary of Katrina, some of the black and white photographs will be on display until the end of October.

One evening, a friend of mine who lives in New Orleans took me out for a hearty, traditional, New Orleans dinner. The drinks were flowing, the conversation was loud and bawdy and full of laughter, and my dinner arrived with their faces still on. Yes, you heard me correctly - the shrimp were staring up at me out of a mouthwatering sauce of garlic, butter, lemon, herbs, and spices, spices, spices! Served alongside crusty french bread for dipping, this hands-on creole dish is said to have been created by Pascale Manale in 1913, and contrary to its name, contains no BBQ sauce. Why it's called BBQ shrimp, this Yankee will never know, but I do know that it was absolutely delicious - that is of course, after one of my dinner companions seated to my immediate left very kindly offered to peel my shrimp for me :)