GOOD TASTE
 



White Barbecue Shrimp
Open Door Café’s shrimp is dark, deep and rich in flavor.

By Jan Walsh Photo by Beau Gustafson
I frequent Open Door Café for Sunday brunch. But tonight I find a standout on the dinner menu: White Barbecued Shrimp. Executive Chef Dave Knoll brings the best of New Orleans to the table at Open Door. So rather than covered in a white sauce, this New Orleans dish arrives in a white bowl filled with a pink pile of shrimp resting atop a dark, deep and rich garlic butter sauce.

The sauce has a similar appearance to Knoll’s brown butter balsamic vinaigrette sauce—a sauce that sets his shrimp and grits apart from others. These shrimp and grits are found on both the dinner menu and the brunch menu. And one Sunday I actually overheard a woman dining at the next table say to the server, “Please tell the chef that I am from New Orleans, and these shrimp and grits are the best I ever had, even in New Orleans.”

Yet one bite of the barbecued shrimp proves the flavor of this sauce is nothing like the vinaigrette—with the exception of being just as delicious. This sauce has more heat and is saltier, enhancing the shrimp with intense flavors that linger on the palate and whet the appetite for bite after bite of this tasty dish.
November Birmingham, Alabama

  

 
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