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Propeller Pop! 2019

“Propeller Pop! is the annual gala event hosted by Propeller: A Force For Social Innovation celebrating social entrepreneurs and innovation in New Orleans…  Since 2011, Propeller has accelerated over 215 entrepreneurs, 71% are women or people of color.  Their ventures have created over 485+ jobs and generated over $112 million in revenue and financing.  The event features over 10 pop-up restaurants, a tasting room by Roulaison Distilling Co., a silent auction, and more surprises popping up throughout the evening.  Featured pop-ups include Nayo Jones Experience, Zulu Connection, and a tasting of New Orleans’ best pop-up restaurants: Ma Momma’s House of Cornbread, Chicken and Waffles, Ms. Gloria’s Kitchen, Cupcake Fairies, Vaucresson Sausage, Mia X – Whip Dem Pots, Cocktails by Pop!, Brother2Sister Catering, We Dat’s Chicken and Shrimp, Piety & Desire Chocolate, and Whiskey & Sticks.” –

  • Wednesday, November 6, 2019
  • Time
    • Patron Hour: 6:00pm – 7:00pm
    • General Admission: 7:00pm – 9:30pm
  • Propeller Incubator
    • 4035 Washington Avenue
    • New Orleans, LA 70125
  • Tickets
    • Top Pop! Patron Hour: $100
    • General Admission: $35 ($40 at the door)
    • Propeller Alumni: $20

Click here to purchase tickets to Propeller Pop! 2019.

Click here for more information about Propeller Pop! 2019.


BBQ Shrimp Remix


  • 1lb large shrimp heads off(save heads)
  • 2 tablespoons of chopped green onion
  • 3 garlic cloves chopped fine
  • 3 tablespoons of flour
  • 6 tablespoons of butter
  • 1 cup of shrimp head water
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon paprika
  • 4 bay leaves
  • The juice of a lemon
  • 2 caps of crab boil
  • 1/3 cup of Worcestershire sauce
  • 1 tablespoon of brown sugar
  • 2 pinches of cayenne pepper
  • 1 tablespoon of parsley
  • Salt and pepper to taste


Usually this recipe calls for a stick of butter per pound and heavy whipping cream.  We’re taking a lighter route.  After you take the heads off of your shrimp.  Set a cup full of heads on the side.  Bring 2 cups of water the cap of crab boil and 2 bay leaves to a rolling boil.  Turn heat off and remove the shrimp heads.

In a large pan.  Melt butter add flour and mix to a smooth paste.  Slowly add in the shrimp water and Worcestershire sauce.

You should have a smooth gravy.  Add in your other ingredients and cook together for 10 minutes.

Click here for more information about Mia X’s cookbook, Things My Grandma Told Me, Things My Grandma Showed Me.