From the menu of: Gabe’s Downtown
From the menu of … Gabe’s Downtown, 104 W. Montgomery St., Villa Rica. 770-456-6026, www.gabesdowntown.com
Q: Gabe’s Downtown’s barbecue shrimp is out of this world. Can you please get the recipe? I would truly appreciate it. Thanks.
— Natalie Woods, via email
A: In Louisiana, barbecued shrimp means sauteed shrimp in the shell, served in a Worcestershire and butter sauce. Chef/owner Gabe Toups says, “Make sure to suck the shrimp with the shells on before you peel and eat. There is a lot of flavor you do not want to miss out on.” He also insists to be authentic, the hot sauce you use must be from Louisiana and the Worcestershire must be Lea & Perrins.
We’ve reduced the butter in this recipe. To be authentic to Gabe’s Downtown, and the rest of Louisiana, double the amount.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
Gabe’s Downtown’s Barbecued Shrimp
Hands on: 10 minutes
Total time: 10 minutes
Serves: 2
20 shell-on extra-large or jumbo shrimp
1/2 cup Worcestershire sauce
1 tablespoon water
1 tablespoon minced garlic
2 sprigs rosemary, plus extra for garnish
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1/4 lemon, cut into 2 wedges
4 tablespoons cold unsalted butter, cut into 1/4-inch slices
French bread, for serving
In a large skillet, combine shrimp, Worcestershire sauce, water, garlic, rosemary, pepper and hot sauce. Squeeze juice from lemon wedges onto the mixture and add wedges to the skillet. Bring mixture to a simmer and cook until shrimp are almost done, about 3 minutes. Quickly stir in the cold butter slices a few at a time, stirring until just emulsified before adding the rest. When all the butter has been added, serve immediately with French bread for dipping into the sauce. Garnish with rosemary sprigs if desired.
Per serving: 515 calories (percent of calories from fat, 48), 49 grams protein, 18 grams carbohydrates, 2 grams fiber, 27 grams fat (15 grams saturated), 407 milligrams cholesterol, 1,159 milligrams sodium.
