BBQ Shrimp with Shrimp Calas Griddlecakes
This New Orleans staple has nothing to do with a BBQ pit; it's simply local shrimp doused in heavily seasoned butter with lots of hot French bread for dipping. Chef Frank Brigtsen created this version when he worked under chef Paul Prudhomme, using beer and shrimp stock for the sauce. For Réveillon, Brigtsen matches them with shrimp-studded griddlecakes inspired by calas, a typically sweet fritter that likely came to New Orleans with enslaved people from Africa.
Tip: Chef Paul Prudhomme created his series of seasoning blends, which includes Seafood Magic and Meat Magic, in the early 1980s to share the flavors of his New Orleans restaurants. They typically include garlic, onion, salt and an array of spices that's heavy on paprika. Though they're widely available in major supermarkets, if you can't find Prudhomme's, swap in an all-purpose Cajun or Creole blend.