Barbecue Shrimp Bagna Cauda with Crudités
New Orleans-style “barbecue” shrimp is made with Creole seasoning, Worcestershire sauce, beer and butter, but David Kinch switches out those flavors here for a garlicky Italian anchovy sauce known as bagna cauda. No actual barbecuing is involved in either version. Slideshow: More Cajun and Creole Recipes
May 2013