Post by April B. on Mar 25, 2003 15:29:16 GMT -6
Chitterlings Site Forum
www.chitterlings.com/cgi-bin/chit_index.cgi?read=15181
House of Blues voodoo shrimp
Posted By: lindah
Date: Tuesday, 11 March 2003, at 8:13 a.m.
HOUSE OF BLUES VOODOO SHRIMP WITH SHRIMP REDUCTION SAUCE
Yield: 1 generous serving.3 3/4 C.
Blackened Voodoo Lager beer (see note)
2 1/2 bay leaves
5 T. Worcestershire sauce
1/4 tsp. each: finely ground black pepper and cayenne pepper
1/2 T. each: dried basil and dried oregano
1/4 T. each: shrimp base and chicken base (see note)
1/4 C. granulated white sugar
16 oz. heavy cream
6 medium to large peeled, deveined shrimp, with tail left on
1 oz. butter
2 T. chopped tomatoes
Corn bread (see note)
Cut chives
Rosemary sprig for garnish
In a large saucepot, combine beer, bay leaves, Worcestershire sauce, black pepper, cayenne pepper, basil, oregano, shrimp and chicken bases, sugar and cream.
Let the mixture simmer until the mixture coats the back of spoon.
Season shrimp to taste and sauté in oil.
Ladle 4 ounces of the simmered sauce into the pan.
When the mixture begins to thicken, add 1 ounce of butter to the pan.
Add tomatoes.
To serve, cut a wedge of corn bread in half. Toast halves if desired.
Place bottom half in a shallow serving bowl and top with shrimp and some of the sauce.
Add chives.
Place remaining wedge of corn bread on top and garnish with rosemary.
Recipe note:
Blackened Voodoo Lager beer is sold at large, full-service liquor stores and some larger supermarkets.
Shrimp base is a paste-like flavoring agent sold in specialty stores and larger supermarkets ;D ;D ;D
www.chitterlings.com/cgi-bin/chit_index.cgi?read=15181
House of Blues voodoo shrimp
Posted By: lindah
Date: Tuesday, 11 March 2003, at 8:13 a.m.
HOUSE OF BLUES VOODOO SHRIMP WITH SHRIMP REDUCTION SAUCE
Yield: 1 generous serving.3 3/4 C.
Blackened Voodoo Lager beer (see note)
2 1/2 bay leaves
5 T. Worcestershire sauce
1/4 tsp. each: finely ground black pepper and cayenne pepper
1/2 T. each: dried basil and dried oregano
1/4 T. each: shrimp base and chicken base (see note)
1/4 C. granulated white sugar
16 oz. heavy cream
6 medium to large peeled, deveined shrimp, with tail left on
1 oz. butter
2 T. chopped tomatoes
Corn bread (see note)
Cut chives
Rosemary sprig for garnish
In a large saucepot, combine beer, bay leaves, Worcestershire sauce, black pepper, cayenne pepper, basil, oregano, shrimp and chicken bases, sugar and cream.
Let the mixture simmer until the mixture coats the back of spoon.
Season shrimp to taste and sauté in oil.
Ladle 4 ounces of the simmered sauce into the pan.
When the mixture begins to thicken, add 1 ounce of butter to the pan.
Add tomatoes.
To serve, cut a wedge of corn bread in half. Toast halves if desired.
Place bottom half in a shallow serving bowl and top with shrimp and some of the sauce.
Add chives.
Place remaining wedge of corn bread on top and garnish with rosemary.
Recipe note:
Blackened Voodoo Lager beer is sold at large, full-service liquor stores and some larger supermarkets.
Shrimp base is a paste-like flavoring agent sold in specialty stores and larger supermarkets ;D ;D ;D
