“Bon soir! Bon appetit! You’ gonna have the time from you’ life, I garontee!” Justin Wilson”
This is another of the dishes I learned to make at the cooking classes I attended in New Orleans several years ago. Although not originally theirs, this recipe was provided by Crescent City Cooks as part of the materials they give to attendees. This is a simple recipe but with outstanding results!
Leaving the heads and the tails intact, peel the shells off the shrimp and set aside.
Put olive oil in a pan. Add shallot, green onions and herbs. Sauté for 3 minutes, add stock and garlic. Cook for 4 minutes. Add beer, Worcestershire sauce, bay leaf, pepper, salt, creole seasoning, and hot sauce. Cook 2 to 3 minutes.
Add lemon and shrimp. Stir in butter and cook until shrimp are cooked through (about 3 to 4 minutes)
Serve with warm, crusty French bread and/or over cheese grits.
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