Thursday night was an opportunity to celebrate the birthday of long-time friend and fellow Wake Forest alum Chris Burris. His meal request: risotto. I prepped up some BBQ shrimp and tried a new take on remoulade sauce to round it out, and the meal kicked off with heaping bowls of Caesar salad (but I just put my salad on my plate). It was one of those terrific gatherings of a crew of good friends where we lingered extensively after the plates were cleared.
"BBQ Shrimp," by Chef Brian D. Smith of Randol's Restaurant and Cajun Dancehall in Lafayette, LA.
Thyme, Marjoram, and Parmesan Risotto based on Emeril Lagasse's directions found in "Shrimp and Asparagus Risotto Casserole."
Remoulade Sauce adapted from "Remoulade Sauce à la New Orleans," by cookincowgirls on AllRecipes.com.
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