Saturday, September 27, 2008

New Orleans Shrimp

I know I know...I am really bad...I was on PTO this week and we kind of fended for ourselves all week. cooking!!! :o) Well, here is a recipe that we had a Bubba Gumps Shrimp in the MOA and we loved it. Hope you all enjoy it.

24 each 36-42 count Gulf shrimp
2 tablespoons Creole Seafood Seasoning
3 tablespoons olive oil
15 garlic cloves, minced
1 tablespoon chopped fresh rosemary (1 1/2 teaspoons dried)
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce
3 lemons, juiced
½ cup dry white wine
Kosher Salt to taste (watch the salt, it can become very salty!!)
1 stick butter, room temperature (NO MARGARINE!!!)

Heat a large sauté pan over medium heat. Season shrimp with ½ of Creole seafood seasoning and lightly toss. Place garlic and rosemary in pan and stir to brown the garlic. Be careful not to burn. Add shrimp and carefully stir. Add Worcestershire, hot sauce, and lemon juice. Deglaze with wine and reduce, while shaking the pan. Allow the shrimp to cook (timing will depend on size) and add remaining seafood seasoning and salt and pepper to taste. When shrimp are finished cooking, the liquid will have a sauce consistency. Reduce heat to low and add butter. Sauté until butter is emulsified and sauce is thick. Adjust seasoning.

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