Kim’s Shrimp

One more time, thanks to Chef Kim Kringlie for showing us how New Orleans Barbecue Shrimp is done. Kim did a live cooking segment with us from the kitchen of the Bronze Boot in Grand Forks on News @5 Friday. Thanks, by the way, to the Boot crew for putting up with us.

Kim brought the shrimp (heads and all) with him from New Orleans–in his suitcase! Above and beyond.

Kim is executive chef/owner/manager of the Dakota Restaurant, Cuvee and (opening this fall) Rambla, all in the New Orleans area.

By the way, if you’ve ever wondered what happens to the food following a cooking segment, in this case it was demanded and given to the patrons of the Boot’s lounge who had been watching the live broadcast on the bar’s television. That is AFTER the program’s boy anchor got his sample, of course.

2 Responses

  1. Anon

    The segment was fantastic. I did notice you ran out of time before the required “yum take”. In the 70’s our family would enjoy this dish about once a month. Great recipe. Don’t forget a good crusty bread to enjoy with the delicious sauce.

    ‘We’re not here for a long time, we’re here for a good time”.


  2. Terry Dullum

    Anon…. You’re right, I did the obligatory “yum take” after the camera was off. How can you go wrong with a beer/butter sauce? And yes, crusty french bread is exactly what Chef Kringlie recommends along with, perhaps, some rice and(if you must)a vegetable dish.
    Thanks for your comment.

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