A New Orleans institution, Brennan’s has been a favorite among locals and tourists for decades thanks to its one-of-a-kind locale, delicious Creole cuisine, top-notch service, and traditions like Breakfast at Brennan’s and Bananas Foster (the dessert originated at the French Quarter eatery in the 1950s). As one would expect, the experts at the Louisiana restaurant know their way around a shrimp dish, so when they offered to share their recipe for Barbecue Shrimp Pot-Stickers with us we headed straight to the TSG Test Kitchen. While it’s no substitute for a meal at Brennan’s in the Big Easy, this flavor-packed crowd-pleaser would be a welcome addition to any festive occasion. Here’s how to make the dish at home:
Barbecue Shrimp Pot-Stickers
Yields 75 pot-stickers
FOR THE BARBECUE Sauce
- 2 cups Worcestershire
- 2 cups Abita Amber
- 2 sprigs rosemary
- 4 garlic cloves
- 3 ounces cream
- 1.5 pounds butter
- 2 tsp black pepper
- 2 tsp Creole spice
- 1 lemon, juiced and zested
FOR THE Shrimp Filling
- 1 quart shrimp, roughly chopped
- 3 lemons, zested
- 2 sprigs rosemary, finely minced
- 1 teaspoon fish sauce
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 1/2 packages of gyoza wrappers
To make the barbecue sauce:
- Reduce beer, Worcestershire, and garlic by half.
- Add cream and rosemary and reduce again until the sauce coats a spoon.
- Melt in butter and finish by adding black pepper, creole spice, lemon zest, and lemon juice.
To make the pot-stickers:
- Mix the shrimp filling ingredients in a bowl and begin forming pot-stickers.
- To form the pot-stickers, remove 1 wonton wrapper from the package, covering the others with a damp cloth.
- Brush the edges of the wrapper lightly with water.
- Place 1/2 rounded teaspoon of the shrimp filling in the center of the wrapper.
- Shape as desired.
- Set on a sheet pan and cover with a damp cloth and repeat procedure until all of the filling is gone.
- Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat.
- Spray the steamer’s surface lightly with the non-stick vegetable spray to prevent sticking.
- Place as many dumplings as will fit into a steamer, without touching each other.
- Cover and steam for 10 to 12 minutes over medium heat.
- Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm.
- Repeat until all dumplings are cooked.
- Serve with the barbecue sauce for dipping.