“Nola on a Plate” Shrimp
Pan-grilled shrimp coated in the best damn barbecue sauce in existence. The spectacular sauce gets extra oomph from a unique ingredient: shrimp shells.
A sauced-up Southern classic
“New Orleans has it all. From spectacular fresh seafood to delicious local produce, this city is a chef’s dream. I created this recipe as an homage to the city I love, so people cooking at home anywhere in the world could get a little taste of what makes this place special.”
-Nina Compton
Spices in this Recipe Card
Cayenne Chile
One of the hotter chiles around, Cayenne brings 10x more heat than a jalapeño. A pinch is all you need to add heat while enhancing other flavors as it cooks into a dish.
Notorious for its spiciness, cayenne chile peppers are often rated anywhere between 30,000-50,000 Scoville units. If you're here for heat, you can stop looking now.
in New Orleans
Meet
Nina Compton
Nina is an award-winning chef and restaurateur who delights in melding the flavors of her Caribbean upbringing with the deep culinary history of French and Italian cuisine. Originally from St. Lucia, she fell in love with New Orleans during a star turn as a Top Chef finalist. With investors nationwide beating down her door after the season aired, she chose to make a return to the Big Easy. She’s lived and worked there ever since.
Onions! They are used in everything but they get no credit. They add sweetness to sauces, you can throw them raw into a salad for zing, they’re great pickled too... Just so multipurpose.
Grilled pompano. Simple, delicious, full of flavor and meaty.
Any type of curry, it warms my soul.
Fried flying fish with parsley sauce. My granny would make this on special occasions.
All the spice, twice as nice
(Because bulk isn't always bettter)
Caribbean-Creole Bistro
Throw a themed dinner party that covers all the courses or add a Creole kick to your midweek menu. Simple, soulful cooking with delightfully deep flavor and a splash of spice.