The Atlanta Journal-Constitution
Spicy shrimp’s sauce has smoky taste
New Orleans dish has been on menu for 30 years.
Joey D’s Oak Room,
1015 Crown Pointe Parkway, Dunwoody. 770-512-7063, joeydsoakroom.com.
The sauce that comes with the New Orleans barbecue shrimp appetizer at Joey D’s Oak Room is absolutely divine. It includes a mixture of spices with a smoky taste to it. I would love to have the recipe for that dipping sauce! It would pair well with other fish recipes as well. — Viviana Fernandez, Sandy Springs
This spicy shrimp appetizer has been on the menu at Joey D’s Oak Room since the restaurant opened more than 30 years ago. It’s a classic New Orleans preparation that is messy to eat but worth the mess. This is the first time the restaurant has been willing to share this recipe, so we’re glad to be able to feature it.
Head-on shrimp are not generally available at your local grocery, but a fresh seafood shop or market like the Buford Highway or Dekalb farmers markets will have them for sale. It’s worth seeking them out because they provide extra flavor to the dish.
Don’t forget the crusty bread. You’ll want it to soak up every bit of that buttery sauce. Is there a recipe from a metro
Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all
These healthfully baked chicken tenders get their crunchy exterior from a coating of crushed crispy rice cereal and almonds, gently seasoned with paprika, garlic, salt and pepper. The tenders are extra-tender inside, thanks to a quick brine in buttermilk, which also helps the crispy coating adhere. The buttermilk soak simplifies the prep and results in lighter-tasting tenders compared to a traditional flour-and-egg dredge. The tangysweet honey-mustard dipping sauce delivers just the right finishing pop of flavor.
Make Ahead: The chicken tenders need to be brined in the buttermilk for at least 20 minutes (or up to 2 hours) before cooking.
Storage Notes: Leftover honeymustard sauce can be refrigerated for up to 3 days.
FOR THE CHICKEN:
1 1/2 pounds chicken tenders or skinless, boneless chicken breast pounded to 1/2-inch thickness and cut into 1-inch wide slices
1 cup low-fat well-shaken
buttermilk
3 cups crisp puffed rice cereal
(ideally, brown rice cereal)
1/2 cup (1 3/4 ounces) sliced almonds,
chopped
2 teaspoons sweet paprika 1 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black
pepper
FOR THE DIPPING SAUCE:
⅓ cup Dijon mustard
2 tablespoons honey
2 tablespoons mayonnaise
In a medium bowl, combine the chicken with the buttermilk, toss to coat, and refrigerate for at least 20 minutes, or up to 2 hours.
When ready to cook, position a rack in the middle of the oven and preheat to 425 degrees. Line a large, rimmed baking sheet with aluminum foil, then place a wire rack on top.
Put the rice cereal in a resealable plastic bag, squeeze out excess air and, using a rolling pin or mallet, crush until it resembles coarse breadcrumbs.
Transfer the crushed cereal to a shallow bowl or dish, such as an 8-inch square baking dish. Add the almonds, paprika, garlic, salt and pepper and stir to combine.
Working with one or two pieces at a time, remove the chicken from the buttermilk marinade, letting any excess drip back into the bowl.
Dip the chicken in the crumb mixture and coat well, pressing lightly on the chicken so the crumbs adhere on all sides. Transfer the chicken to the prepared rack and roast for about 12 minutes, or until the chicken is cooked through. (Discard the remaining buttermilk marinade and crumb coating.)
While the chicken is cooking, in a small dish, stir the mustard, honey and the mayonnaise until well combined.
Serve the chicken tenders hot or warm, with the sauce on the side for dipping. Makes 4 to 6 servings; about 16 pieces of chicken and 9 tablespoons sauce.