Chef Brian Landry
Brian Landry, a New Orleans native, is a passionate chef, supporter of regional foodways, and dedicated conservationist of Gulf seafood. As the executive chef at Borgne, Landry pays homage to Louisiana’s coastal, indigenous cuisine by using the freshest local ingredients.
Spending time on the waters surrounding New Orleans has always been a part of Brian’s life. With uncles and cousins who were avid outdoorsmen, the Landrys enjoyed regular family fishing trips. His earliest memories of food in New Orleans recall those large family gatherings, featuring oversized pots of gumbo and jambalaya.
At Borgne, Landry is seizing the opportunity to get the word out that the Gulf has the best seafood in the world. When Chef John Besh approached him about creating a restaurant, Landry jumped at the chance – not just to showcase seafood, but also to help an area of town that was the last to be revitalized after Hurricane Katrina. Besh knew that Landry shared his same love for the bays, bayous, and marshes that surround Lake Borgne.
Previously, Landry worked as the head chef for the Louisiana Seafood Board, where he served as the spokesperson. Prior to that he worked for five years as the executive chef at the New Orleans institution Galatoire’s.
Brian attended culinary school at Johnson and Wales University. He lives in New Orleans with his wife and three children.
Louisiana Creole BBQ Shrimp
Courtesy of the Louisiana Seafood Promotion & Marketing Board
Yields 4 appetizer portions
1.5 pounds extra jumbo Louisiana shrimp (16-20 count), peeled and deveined, tail on
1/2 tsp. Kosher salt
1/2 tsp. coarsely ground black pepper
1 Tbsp. Creole seasoning
1 tsp. powdered garlic
2 Tbsp. olive oil
3 Tbsp. white wine
2 tsp. lemon juice
2 tsp. original Tobasco pepper sauce
1 tsp. Worcestershire sauce
6 Tbsp. unsalted butter, cut into small cubes
2 Tbsp. fresh chives, chopped
Combine salt, black pepper, Creole seasoning and powdered garlic in large bowl. Add Louisiana shrimp to the bowl and toss to coat with seasoning
Heat large saute pan over medium-high heat. Add olive oil and shrimp. Saute for 1-2 minutes. Add white wine, lemon juice, Tabasco sauce and Worcestershire sauce and cook additional minute.
Add butter to saute pan and swirl until melted. Add chives and remove from heat. Divide shrimp and sauce evenly into four bowls and serve with sliced, toasted baguette.