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New Orleans-Style Barbecue Shrimp Po' Boy

[Photograph: Suzanne Lehrer]

Don't bother turning on your grill; in New Orleans, BBQ shrimp has nothing to do with an open flame and syrupy BBQ sauce. Shrimp is simmered or baked in a quick garlicky butter sauce, usually with rosemary. A homemade remoulade with mustard, herbs and briny cornichons cuts the richness of the buttery shrimp.

The shrimp and the remoulade are both at their best when they've had time to sit; the remoulade can be made the night before, and the shrimp should sit for about 10 minutes in the garlic butter before serving. For a brinier, remoulade, add juice from the cornichon jar instead of vinegar.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. On twitter and instagram @suzerbruiser

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