In January, the news broke that Argenta’s Good Food by Ferneau was closing its doors as head chef Donnie Ferneau made his way to The 1836 Club—a private club restaurant set in the McDonald-Wait-Newton House at 1404 Cantrell.
The 1836 Club offers private dining and bar areas, is labeled as “an exclusive club for business professionals” and is scheduled to open this spring. The club is now taking applications, and if you want the charter member status, applications are due on March 15.
In honor of all the exciting things on the horizon for The 1836 Club, we’re celebrating with this delicious (and perfectly seasonal) recipe from Chef Ferneau. Enjoy, friends!
Ferneau Shrimp Boil
The Ingredients:
- 5 lbs. 21-25 shrimp, shell on
- 1/2 lbs. butter
- 4 lemons, halved
- 1/2 cup Cajun seasoning (homemade or your favorite brand)
- 1/4 cup garlic, rough chopped
- 1/4 cup kosher salt
- 3 tbs. black peppercorns
- 3 tbs. paprika
- 1 tbs. celery seeds
- 2 bay leaves
- 2 large sprigs of rosemary
- 2 tsp. cayenne
- 1 can of beer (old Milwaukee for grandpa)
- 1 gallon water
The Details:
In a 12-qt. pot, melt butter on medium heat. Throw in diced garlic, and let simmer for 1 minute. Carefully throw in seasonings and stir constantly for 30 seconds. Add beer, water and lemons, and bring to a boil.
Once boiling, add shrimp and cook for 4 minutes. Shut off heat and let rest for an additional 4 minutes. With a slotted spoon or spider, pull shrimp out of liquid.
Serve on platter. Drink a cold beer and enjoy!
Expert tip: If you are making multiple batches, the water gets better each time you use it!
Keep up with The 1836 Club developments by following them on Facebook.