Isaac Toups, chef of New Orleans's Toups' Meatery and, most recently, Toups South, does not mess around. The menu at his new restaurant offers a whole slew of labor-intensive items like house-made sausages, foie gras terrines and pork rinds that are as complex as they are flavorful. Luckily, he's shared a home-cook friendly shrimp recipe with us that's going to kick your dinner game into high gear.
The shrimp gets coated in a fiery and aromatic spice rub composed of toasted ground fennel, black pepper and Aleppo chile flakes. Shallots and blistered tomatoes add a touch acid, but the heat doesn't stop there: Toups flambées the shrimp in absinthe before finishing them off with a splash of seafood stock and cubes of butter. It's easier than it sounds, but still wildly impressive.
To learn more, read "Off the Wall."
Drunken ShrimpRecipe adapted from chef Isaac Toups, Toups South and Toups' Meatery, New Orleans, LA
Yield: 3 to 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes