Aside from the great food I've eaten over the past few years, I think the really neat people and stories are probably my favorite part about this business. I had the pleasure of having one of my favorite chefs and a great friend, Frank Szymanski, come over and cook for a special occasion this past week.
In the past, we've had a lot of fun talking restaurant concepts and menu ideas, and recently (more on this coming soon), he even did some Sugar Taylor Sauce recipe concepting and cooking with us. We love catching up with Frank when he's in town between his prestigious gigs that have included stints at Emeril's and NICKS! among others.
This week was different, however. Chef Frank was here to cook a birthday dinner, and he surprised us by kicking up his previous concept of NOLA style BBQ Shrimp made with Sugar Taylor Sauce to an entirely new level! These were hands down the best shrimp I've ever had!
For those of you unfamiliar with New Orleans style BBQ shrimp - let me clarify. This style has nothing to do with traditional BBQ - no grill, no traditional BBQ sauce, etc. It just means a saucy shrimp - usually served with bread for dipping...
It's funny how the flavor profile of the shrimp had sweet and heat from the Sugar Taylor Sauce, but when the Sugar Taylor Sauce was used as a component with other ingredients and cooked down, it transformed into something that we truly couldn't. stop. eating. A crunchy slice of rustic bread, grilled off with olice oil, salt and pepper made the perfect accompaniment for these tender shrimp dripping with the peppery sauce.
Watch for a quick, weeknight-friendly recipe for this dish soon here on SugarTaylorSauce.com.