This week’s recipe comes from Shaker Jeff!
Shrimp New Orleans* 5-10 cloves garlic
* 1 bunch scallions, chopped
* 2 lbs raw shrimp, unpeeled
* 2-3 sticks butter
* 2/3 cup white wine
* black pepper to taste
* garlic salt to taste
* dash of lemon juice
* Louisiana hot sauce to taste
* 2 teaspoons Worcestershire sauce
* 2 teaspoons crab boil (or Paul Prudhomme Seafood Magic)
* 1 Tbsp Italian seasoning
* fresh French bread–Four hours before preparing for serving, wash the shrimp in 6 changes of fresh water. Allow shrimp to completely drain in a colander in the refrigerator until cooking time.
–At cooking time, combine in a saucepan the butter, and the garlic cloves and chopped scallions. Saute till the aroma gets intense, about 8-10 minutes. Add to taste: lots of black pepper, lemon juice, and the crab boil or seasonings.
–Stovetop method: using the same saucepan, finish cooking the shrimp over medium heat, 10-14 minutes.
–Oven broiler method: Place the unpeeled shrimp in a flat 3-qt baking dish. Bring the butter sauce to a boil, and pour over the shrimp. Immediately put the shrimp under a hot broiler. Allow shrimp to turn pink on one side; then turn shrimp over to broil until pink on the other side. Turn oven off, and allow shrimp to remain in oven 5 minutes longer.
–Serve hot in bowls with hot French bread. Serves 3-4.
Jeff adds: “To eat this properly, you need: lobster bibs; plenty of napkins; and dinner partners willing to “sop” the shrimp sauce with the French bread, or at least folks who won’t judge you for doing it.”
If you’d like to participate in Shaker Gourmet, email me at: shakergourmet (at) gmail.com Include a link to your blog, if you have one!
7 Comments
April 24, 2007 at 12:52 pm
ummmmmmmmm, garlic!
April 24, 2007 at 12:53 pm
This is very close to a recipe I have from Emeril’s show.
It is way good.
April 24, 2007 at 1:39 pm
That’s a lot of butter. The only thing that could make this recipe sound better would be to add bacon in there somewhere.
April 24, 2007 at 2:09 pm
My housemate would add some Andouille sausage.
I agree with maurinsky. That’s a scary amount of butter!
April 24, 2007 at 6:14 pm
Oh snap. i’ve gotta try this one.
April 24, 2007 at 7:19 pm
Prudhomme Seafood whatnot? Prudhomme?!
Darlin’, Zatarain’s is whatchoo use.
And to the commenter carrying on about butter, that is not a scary amount of butter. Any less, and you might just as well go use that Prudhomme stuff, if you ain’t be makin the real thing anyway.
April 25, 2007 at 8:38 am
two to three sticks? or two-thirds of a stick? I think it says 2 to 3. Zowie!