Post by theresa on Feb 1, 2010 14:14:30 GMT -5
We made this on Saturday night and used French bread instead of rice to soak up the broth:
(Taken from the internet)
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Paul Prudhomme's Barbecued Shrimp
(Very slightly modified from Chef Paul Prudhomme's Louisiana Kitchen.*)
2 dozen medium-large raw shrimp with shells included (about 1 pound)
Seasoning mix:
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt (yes, we're bending the salt rule here because it's Paul Prudhomme)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon rosemary leaves, crushed
1/8 teaspoon oregano
1/4 pound (1 stick) butter, plus 3 tablespoons unsalted butter, in all
1 to 2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/2 cup seafood stock or vegetable stock
1/4 cup beer at room temperature
1) Rinse the shrimp in cold water and drain well. Leave shells on.
2) In a small bowl, combine seasoning mix ingredients.
3) Combine one stick of the butter, the garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp.
4) Cook for 2 minutes, shaking the pan (do not stir), in a back and forth motion. Add the remaining 3 tablespoons butter and the stock, cook and shake pan for 2 more minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.
5) Serve immediately on a platter with a mound of white rice or seasoned rice in the center and the shrimp and sauce surrounding it.
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A few quick extra notes:
Along with the rice, this dish made exactly enough food for two hungry people with enough left over for a lunch.
If you want to double this recipe, the cookbook says you should do it in separate batches. Note therefore that this dish does not scale well.
Don't ignore the specific instructions to shake the pan back and forth rather than stir (just think James Bond here). When you're working with melting butter, especially in a dish with a high ratio of butter to other ingredients, stirring can cause the oils in the butter to separate out, and it will make the sauce seem oily.
(Taken from the internet)
________________________________________________
Paul Prudhomme's Barbecued Shrimp
(Very slightly modified from Chef Paul Prudhomme's Louisiana Kitchen.*)
2 dozen medium-large raw shrimp with shells included (about 1 pound)
Seasoning mix:
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt (yes, we're bending the salt rule here because it's Paul Prudhomme)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon rosemary leaves, crushed
1/8 teaspoon oregano
1/4 pound (1 stick) butter, plus 3 tablespoons unsalted butter, in all
1 to 2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/2 cup seafood stock or vegetable stock
1/4 cup beer at room temperature
1) Rinse the shrimp in cold water and drain well. Leave shells on.
2) In a small bowl, combine seasoning mix ingredients.
3) Combine one stick of the butter, the garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp.
4) Cook for 2 minutes, shaking the pan (do not stir), in a back and forth motion. Add the remaining 3 tablespoons butter and the stock, cook and shake pan for 2 more minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.
5) Serve immediately on a platter with a mound of white rice or seasoned rice in the center and the shrimp and sauce surrounding it.
**************************************
A few quick extra notes:
Along with the rice, this dish made exactly enough food for two hungry people with enough left over for a lunch.
If you want to double this recipe, the cookbook says you should do it in separate batches. Note therefore that this dish does not scale well.
Don't ignore the specific instructions to shake the pan back and forth rather than stir (just think James Bond here). When you're working with melting butter, especially in a dish with a high ratio of butter to other ingredients, stirring can cause the oils in the butter to separate out, and it will make the sauce seem oily.