Asian Clay Pot Barbeque Shrimp Recipe

One of our all-time favorite places to eat in the French Quarter is The Pelican Club. First, because it’s on Exchange Alley, one of the sweetest little streets in the city. Second, because the restaurant is in a historic 250-year-old building (haunted of course). And third, because in a city full of Instagram-worthy food, The Pelican Club deserves to be the profile pic. Enjoy this wonderful recipe from Chef Richard Hughes.

Ingredients:

• 16 U-12 head-on shrimp
• 1 package of medium rice noodles (soaked in water for one hour)
• 1 bunch of cilantro
• 4 tablespoons of garlic butter (one stick of butter combined with 1 tablespoon chopped garlic)

Sauce

• 1 quart of tomato juice
• 1 quart of crab stock (any seafood stock will work here)
• 1 tablespoon of finely chopped fresh ginger
• 1 tablespoon of finely chopped garlic
• 1 tablespoon of finely chopped shallots
• 6 dried chiles
• 2 pinches of salt
• ½ cup of fish sauce
• ½ cup of Shao/Sing cooking wine

Directions:

• Combine all sauce ingredients and simmer on stovetop for 45 minutes
• Peel and devein shrimp but leave head intact
• Add the rice noodles, shrimp and garlic butter to the sauce and cook over medium heat until just done
• If you have clay pots, divide evenly between four and cook over the stove in them, otherwise any pot is fine
• Garnish with cilantro and serve
• Serving with toasted bread for dipping in the sauce is highly encouraged!

Read Our Review of The Pelican Club: Here.