New Orleans barbecue shrimp has vibrant flavor

As Fat Tuesday fell on March 4, New Orleans has been celebrating Mardi Gras for a few weeks now. What better way to revel in the celebration than preparing one of the city’s finest, interpretive dishes.  

There’s nothing barbecue about it, as there’s no smoke, no pit, tomato or pork. The sauce is actually a reduction of beer, shrimp stock, garlic, rosemary, lemon, black pepper and Worcestershire in a butter emulsion, resulting in a tangy, robust and vibrant flavor — all words I would use to describe Mardi Gras celebrations themselves.