New Orleans-Style Shrimp Recipe - Cooking Index
New Orleans-Style Shrimp Recipe - Cooking Index
Don't bother peeling the shrimp for an everyday meal -- just team them with cole-slaw and toasted bread (and napkins); follow it all with sliced bananas and pecan cookies. When it's time for a party, peel the shrimp, and place them on angel hair pasta tossed with a colorful selection of roasted bell peppers. Vanilla bread pudding with brandy sauce is a special finale.
Type: Fish, Shellfish| 3 tablespoons | 45ml | Butter |
| 2 | Garlic cloves - minced | |
| 1 teaspoon | 5ml | Dried rosemary |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 3/4 cup | 177ml | Dry white wine |
| 2 tablespoons | 30ml | Worcestershire sauce |
| 1 lb | 454g / 16oz | Uncooked large shrimp |
| Toasted French bread |
Melt butter in heavy medium skillet over high heat. Add garlic, rosemary and cayenne pepper and stir 30 seconds. Add wine and Worcestershire sauce and boil until liquid is reduced by half, about 5 minutes. Add shrimp to sauce. Simmer until shrimp are just opaque in center, about 3 minutes for peeled or 5 minutes for unpeeled. Serve shrimp with toast.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, December 1999
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