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| NEW ORLEANS BBQ SHRIMP SHORTCAKE |
| 4 Servings |
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| INGREDIENTS |
2 lb Jumbo Shrimp, unpeeled or deheaded
1 oz Olive Oil
6 cloves Garlic, minced
1 T Chopped Rosemary
1 Bay Leaf
4 oz Shrimp Stock
4 oz Abita Amber Beer
Juice of One Lemon
1oz Lea and Perrins
2 t Tabasco
Salt and Pepper
1/4 lb Unsalted Butter
1 loaf French Bread
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| METHOD |
| Season shrimp with salt and pepper.
When you think you have added enough pepper, put twice as
much.
Heat oil; in sauté pan until hot, add shrimp and sauté until
pink about three minutes.
Remove shrimp and place in a warm oven.
Add garlic, rosemary and bay leaf to pan and when garlic
begins to brown deglaze with lemon and beer.
Add beer slowly until foaming stops.
Pour shrimp stock, Lea and Perrins and Tabasco into pan and
reduce liquid by half.
Place shrimp back in pan and when liquid begins to boil,
lower heat and add butter 1 oz. at a time stirring pan with a
wooden spoon.
Taste for seasoning and serve in bowls with French Bread to
mop up sauce. |
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