3 pounds 21-25 count
head-on shrimp
4 tbsps diced garlic
4 tbsps cracked black pepper
3 ounces Gentleman Jack
Rare Tennessee Whiskey
4 tbsps Worcestershire
sauce
2 tbsps dried basil
1 cup melted butter
1 tbsp dried thyme
1/2 cup olive oil
1 tbsp Louisiana Gold
Pepper Sauce
head-on shrimp
4 tbsps diced garlic
4 tbsps cracked black pepper
3 ounces Gentleman Jack
Rare Tennessee Whiskey
4 tbsps Worcestershire
sauce
2 tbsps dried basil
1 cup melted butter
1 tbsp dried thyme
1/2 cup olive oil
1 tbsp Louisiana Gold
Pepper Sauce
It is important to realize that the head-on shrimp is best used when
barbecuing. In Cajun country, it is a must to suck the heads of the
butter-garlic flavored cooked shrimp. Preheat oven to 375 degrees F.
In a
heavy bottom sauté pan, heat butter and olive oil over medium
high heat.
Combine all remaining ingredients and blend well into butter mixture.
Cook
one to two minutes. Place head-on shrimp in a large baking pan with
a one
inch lip. Pour melted butter mixture on top of shrimp, coating as
evenly
as possible Place shrimp on center rack of oven and cook three to
five
minutes or until shrimp are pink and curly. Turn shrimp one time,
baste
well and allow to cook three to five additional minutes. Remove from
oven
and serve in soup bowls with the seasoned butter mixture. Hot
French bread
should accompany this dish.
barbecuing. In Cajun country, it is a must to suck the heads of the
butter-garlic flavored cooked shrimp. Preheat oven to 375 degrees F.
In a
heavy bottom sauté pan, heat butter and olive oil over medium
high heat.
Combine all remaining ingredients and blend well into butter mixture.
Cook
one to two minutes. Place head-on shrimp in a large baking pan with
a one
inch lip. Pour melted butter mixture on top of shrimp, coating as
evenly
as possible Place shrimp on center rack of oven and cook three to
five
minutes or until shrimp are pink and curly. Turn shrimp one time,
baste
well and allow to cook three to five additional minutes. Remove from
oven
and serve in soup bowls with the seasoned butter mixture. Hot
French bread
should accompany this dish.
OYSTERS BELLE HELENE
COMMENT: This is an excellent example of the evolution of Cajun and Creole
cooking.
The flavor of oysters and andouille, added to a classical butter sauce and
served over French pastry, brings our cuisine into the Millinium.
cooking.
The flavor of oysters and andouille, added to a classical butter sauce and
served over French pastry, brings our cuisine into the Millinium.
INGREDIENTS:
2 dozen select oysters, reserve
liquid
1/2 cup chopped green onions
1/4 cup diced tomatoes
2 sheets 8-1/2" x 13" puff pastry
1/4 cup diced red bell pepper
1 egg, beaten
2 ounces champagne
1/4 cup melted butter
1 cup heavy whipping cream
1/2 cup diced andouille sausage
1/4 pound chipped cold butter
2 tsps diced garlic
salt and cracked black pepper to
taste
1/2 cup sliced mushrooms
liquid
1/2 cup chopped green onions
1/4 cup diced tomatoes
2 sheets 8-1/2" x 13" puff pastry
1/4 cup diced red bell pepper
1 egg, beaten
2 ounces champagne
1/4 cup melted butter
1 cup heavy whipping cream
1/2 cup diced andouille sausage
1/4 pound chipped cold butter
2 tsps diced garlic
salt and cracked black pepper to
taste
1/2 cup sliced mushrooms
METHOD:
Preheat oven to 400 degrees F. Place two sheets of puff pastry, one atop
the other, and cut into three-inch squares. Lightly butter a large baking
sheet and place squares of puff pastry evenly on the baking pan. Brush top
of pastry with beaten egg, as this will enhance the color. Bake pastry
until golden brown, approximately ten to fifteen minutes, remove and keep
warm. In a heavy bottom saucepan, melt butter over medium high heat.
Sauté
andouille, garlic, mushrooms, green onions, tomatoes and bell pepper
approximately three to five minutes, or until vegetables are wilted. Add
oysters and oyster liquid and deglaze with champagne. Sauté until edges
of oysters begin to curl, about two minutes. Add heavy whipping cream,
bring to a slight boil and reduce cream to one half volume. Once cream is
thickened to sauce consistency, slowly add chipped butter, two to three
chips at a time, swirling pan constantly until all butter is incorporated.
NOTE: It is important to swirl pan around burner and not to stir with a
spoon,
as butter may break down if hot spots occur. Continue until all butter has
been added. Season to taste using salt and pepper. Place pastry square in
center of six inch serving plate, remove top half of pastry and fill with
equal parts of oysters and oyster butter sauce. Top with other half of
pastry and serve.
the other, and cut into three-inch squares. Lightly butter a large baking
sheet and place squares of puff pastry evenly on the baking pan. Brush top
of pastry with beaten egg, as this will enhance the color. Bake pastry
until golden brown, approximately ten to fifteen minutes, remove and keep
warm. In a heavy bottom saucepan, melt butter over medium high heat.
Sauté
andouille, garlic, mushrooms, green onions, tomatoes and bell pepper
approximately three to five minutes, or until vegetables are wilted. Add
oysters and oyster liquid and deglaze with champagne. Sauté until edges
of oysters begin to curl, about two minutes. Add heavy whipping cream,
bring to a slight boil and reduce cream to one half volume. Once cream is
thickened to sauce consistency, slowly add chipped butter, two to three
chips at a time, swirling pan constantly until all butter is incorporated.
NOTE: It is important to swirl pan around burner and not to stir with a
spoon,
as butter may break down if hot spots occur. Continue until all butter has
been added. Season to taste using salt and pepper. Place pastry square in
center of six inch serving plate, remove top half of pastry and fill with
equal parts of oysters and oyster butter sauce. Top with other half of
pastry and serve.
CAJUN SHRIMP
OYSTERS AND ARTICHOKE CASSEROLE
2 pk Frozen artichoke hearts
1 qt Large oysters
1 ea Bunch green onions, minced
1/2 c Browned flour
2 T Lemon juice
1 ea Pinch thyme, salt, pepper
1/2 lb Mushrooms, sauteed in
butter
1/4 lb Butter
1/2 c Fresh parsley, minced
1 x Dry white wine
1 ea Thinly sliced unpeeled lemon
1 x Paprika, cayenne pepper
1 qt Large oysters
1 ea Bunch green onions, minced
1/2 c Browned flour
2 T Lemon juice
1 ea Pinch thyme, salt, pepper
1/2 lb Mushrooms, sauteed in
butter
1/4 lb Butter
1/2 c Fresh parsley, minced
1 x Dry white wine
1 ea Thinly sliced unpeeled lemon
1 x Paprika, cayenne pepper
METHOD
INGREDIENTS:
METHOD
INGREDIENTS:
Recipes © 1999 -
2003
All Rights Reserved
2003
All Rights Reserved