Shrimp Magazine - Joey K's Style

My husband, Tim, and I went to New Orleans for the second time back in March. There was so much we wanted to do there, that it was impossible to cover it all in a week. The history is so rich and colorful, and it is evident in everything. The people, the music, the architecture, and the food all tell a story about New Orleans' influence on America.

While visiting The Big Easy, we always make sure to sample as much local cuisine as we can. The famous Joey K's Restaurant on Magazine Street in the Garden District is one of the "don't miss" places in NOLA. They are in a cute little building on a corner lot with tables on the sidewalk and local artists' work on the walls. Their menu features New Orleans cuisine including Red Beans and Rice, Trout Tchoupitoulas, and Creole Jambalaya. They have also been featured on the Food Network show, Diners, Drive-ins, and Dives.

Tim, being the shrimp fan that he is, ordered one of their more famous dishes, Shrimp Magazine. Their menu reads, "Large butterfly shrimp sauteed in olive oil & white wine with garlic, artichoke hearts, ham, & green onion served over angel hair pasta". Sounds like a winner, no? I assure you that it was.

On arriving home, I couldn't wait to try my hand and making this dish. Here is my recipe.

Joey K's My Shrimp Magazine

Time: 30 minutes

Level: Intermediate

Ingredients

1 lb angel hair pasta, prepared according to package directions

1 lb shrimp, peeled and deveined

1/2 lb ham, diced

10-12 artichoke hearts, halved

3 cloves garlic, minced

3 Tbsp olive oil

1 C white wine

1 Tbsp Cajun seasoning

1 dash Worcestershire sauce

1 medium bunch green onions, chopped

Fresh grated Parmesan cheese

(leave the stuff in the green can on the shelf at the store) 

Directions

While angel hair pasta is cooking...

Heat Dutch oven on medium-high heat. Drizzle in olive oil and add ham and artichoke hearts. Saute' until the ham and artichoke hearts begin to brown. 

 Toss in garlic and cook 1-2 minutes, until the scent of garlic begins to fill the room.

 Pour in wine, Cajun seasoning, and Worcestershire sauce, and allow to cook for 15 minutes.

In the last 2 minutes of cooking, stir in the shrimp, only allowing it to cook until pink. Don't overcook the shrimp, it will be dry and rubbery, and not as good.

Serve over pasta and top with Parmesan cheese and green onion.

<-------This is Joey K's famous Shrimp Magazine

This is my Shrimp Magazine recipe ------->

Please let me know if you try it! I'd love to hear from you!