| 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 |
| 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. |
| 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. |
| 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 |
| 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. |
| CAJUN SHRIMP |
| Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. |
| 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 |
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