NEW ORLEANS — Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with 'Family Favorite' recipes.
This cookbook series celebrates New Orleans’ family favorites recipes, to coincide with the city’s tricentennial. What better way to commemorate 300 years of life in the city we love than by celebrating the thing that truly unites us all: food.
Grilled Margarita Shrimp Kebabs
1 lb. raw jumbo shrimp, peeled and deveined
1/3 cup olive oil
2 large garlic cloves, roughly chopped
1 tsp. minced jalapeno
1 Tbsp. brown sugar
1 tsp. smoked paprika
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. kosher salt
1 tsp. Creole seasoning
2 tsp. tequila
fresh lime, thin slices
wedges of fresh lime
Place shrimp in a wide shallow bowl and set aside. If using wooden skewers, start soaking them in water.
In a small bowl with high sides, combine all ingredients from olive oil through Creole seasoning. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.
When ready to place shrimp on skewers, drizzle tequila over the shrimp and gently fold to combine. Then place two shrimp on each small skewer, with a folded slice of lime in between each shrimp.
Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp kebabs on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Place kebabs on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.
Cilantro Lime Rice
4 cups water
2 tsp. salt
2 Tbsp. butter
2 cup long grain white rice
2 tsp. lime zest
4 Tbsp. fresh lime juice
1 cup chopped cilantro
Bring the water to a boil; stir the salt, butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.
Watch Chef Kevin Belton every Tuesday morning on Eyewitness Morning News on WWL-TV and WUPL.