Join us downtown this Saturday for fresh food, plants, and local art. The EBR Master Gardeners will be on site with expert advice on planting your fall garden and Mizell and Greenhand Nursery will have flats of vegetable seedlings available for purchase. Inside Main Street Market, Anne Milneck of Red Stick Spice Company will be the featured chef for the 10 am Fresh from the Market cooking demonstration. And art lovers will be delighted for the return of the BR Arts Market with pottery, photography, jewelry, and other artisan items.
BBQ Shrimp by chef Kelley McCann, Galatoire's Bistro
1 tablespoon unsalted butter
1 teaspoon finely chopped garlic
1 pound jumbo Louisiana shrimp, peeled, leaving heads and tails on
3 tablespoons Worcestershire sauce
1 tablespoon Crystal hot sauce
Juice of 1 lemon
2 teaspoons Creole seasoning
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon cracked black pepper
1 cup Abita or other amber beer
1 teaspoon minced rosemary leaves
1 loaf French bread, thickly sliced on the diagonal and warmed
In a large skillet over medium heat, melt the butter and sauté the garlic until lightly browned and fragrant, 1 to 2 minutes. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning, salt, and pepper. Sauté for 2 minutes, then remove the shrimp from skillet.
Add the beer and rosemary and stir to deglaze the pan. Cook until reduced by half, about 5 minutes. Return the shrimp to the pan and quickly toss to coat the shrimp in the sauce, but do not overcook. Serve immediately with the bread.
Red Stick Sprouts
Calling all kids! Kids ages 2 to 12 can sign up for the Red Stick Sprouts kids club and receive a market tote bag, seasonal recipe, and veggie coloring sheet. Sprouts members also receieve $2 in market tokens to sped with local farmers each time they visit the Red Farmers Market. More information is available at the Informational Booth in the center of the Farmers Market.
Love Your Market?
Support our work with a tax-deductible donation to BREADA, the non-profit organization whose work supports a healthy local food system by providing economic opportunities to small farmers through public markets.
BREADA works to build a healthy and strong local food system; to increase sustainability of local farmers, fishers and food producers; and to foster stewardship of land and community.