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Josh Boeckelman

Superior Seafood and Oyster Bar, New Orleans

Romero & Romero Photography

New Orleans native Josh Boeckelman oversees the daily preparation of Superior Seafood & Oyster Bar in his hometown’s Uptown restaurant. Committed to supporting local farmers, he also uses fresh Gulf seafood to create his authentic French-infused dishes.

The menu changes weekly at Superior Seafood to represent the seasonal changes among  the ingredients used.

A graduate of East Jefferson High School, Boeckelman studied at the University of New Orleans and Delgado Community College, where he earned his Associate’s Degree in Culinary Arts. A veteran of the hospitality industry for more than 13 years, Boeckelman began his career by working for a variety of popular local restaurants under Taste Buds Management LLC as a kitchen manager, where he played an integral role in opening new restaurant locations and training kitchen staff. In an attempt to take his career to the next level, Boeckelman left Taste Buds Management LLC to hone his skills by training under the leadership of some of New Orleans’ most renowned chefs including competitor on reality TV’s Top Chef Masters, Sue Zemanick of Gautreau’s, and Susan Spicer, best known for Bayona.

As executive chef, Boeckelman oversees a staff of more than 20 employees at Superior Seafood & Oyster Bar, where he also manages the ordering and food production of the restaurant’s celebrated cuisine. Boeckelman plans to continue to use his creative passion for recreating Southern-style favorites by using the finest local ingredients with an indulgent twist to take Superior Seafood to new heights and enhance the local flavor of its namesake.

 

Big Easy Barbecue Shrimp Recipe
 

BASE:
2 tablespoons butter
1 cup chopped onion
1 cup minced garlic
2 sliced lemons
1 tablespoons black pepper
2 tablespoons rosemary
8 ounces shrimp heads/shells
3 cups Worcestershire sauce

SAUCE:
1 cups Worcestershire sauce
4 cups water
½ pound cold butter
6-8 head-on, raw jumbo shrimp

BASE:
In a pot, sauté butter, onion, garlic and lemons for 10 minutes over medium heat. Add rosemary and black pepper and sauté for 3 minutes. Add shrimp heads/shells and cook for 10 minutes bringing to a boil. Add 3 cups of Worcestershire sauce and simmer for 30 minutes. Blend with immersion blender before straining through sieve or China cap.

SAUCE/SHRIMP:
Once base is complete, slowly cook over medium heat. Reduce by half as you add the ½ pound of cold butter a little at a time, until fully incorporated.

Boil 6-8 head-on shrimp in 4 cups of water with 1 cup Worcestershire sauce for 2.5 minutes or until completely cooked. Place freshly cooked shrimp in a bowl and top with barbecue sauce.
 

Superior Seafood & Oyster Bar 4338 St. Charles Ave., New Orleans, (504) 293-3474, superiorseafoodnola.com
 

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