Fresh Shrimp...Etouffe

[SigNate]

Yesterday afternoon I stopped by Michael's Seafood and picked up 10 lbs of fresh shrimp. I wanted smaller shrimp and they had 40-51's for $2.25 a pound. Perfect size for making a good shrimp etouffe!

I Like to use my Lodge cast iron when making an etouffe.

My plate with a few stuffed artichoke leaves.

I love Jasmine rice! It makes everything taste even better.
[/

[P&Pguide]

To hell with fishing, can I book you for dinner on the weekend? You're KILLIN this ROUX site:: fireworks:

[DUCKGOGETTER]

Looks awesome

[Big Kahunaz]

Man, that looks great!! As usual!!!
Can u give us a how to on BBQ shrimp? ;-)

[Big Kahunaz]

And a recipe on them stuffed artichoke leaves!!!!!!

[SigNate]

Originally Posted by Big Kahunaz

Man, that looks great!! As usual!!!
Can u give us a how to on BBQ shrimp? ;-)

Here's an easy recipe for New Orleans Barbecue Shrimp.



The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to add lots of herbs or garlic.

I know that the amount of butter and pepper in this recipe seem fantastic. Be bold. This is not a dish you will eat often--although you will want to.

• 3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound
• 1 Tbs. lemon juice
• 2 tsp. Worcestershire sauce
• 1/4 cup dry white wine(you can use a good beer if you don't have wine)
• 2 cloves garlic, chopped
• 4 Tbs. black pepper (or more!)
• 1/4 tsp. salt
• 3 sticks butter, softened
• 2 tsp. paprika
• 1 loaf French bread

1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the liquids in the pan to a light boil and cook, turning the shrimp over with a spoon every two minutes or so, until all the brown-gray color in the shrimp is gone. Don't overcook! At the first moment when you think the shrimp might be done, they will be: lower the heat to the minimum.
2. Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. When you think you have enough pepper in there, you still need a little more. Add the paprika and salt.
3. Cut the butter into tablespoon-size pieces and distribute over the shrimp. With a big spoon, turn the shrimp over. Agitate the pan as the butter melts over the shrimp and emulsifies into the liquid at the bottom of the pan. When no more solid butter is visible. Remove the pan from the burner.
4. Serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.
Serves four to six.

[SigNate]

Originally Posted by Big Kahunaz

And a recipe on them stuffed artichoke leaves!!!!!!

Actually I bought that artichoke at a local seafood market.
Here's a decent recipe but when we do them here we usually do about twenty and freeze most.

Stuffed Artichokes

Stuffed artichokes, Italian style, are an old New Orleans favorite. They're at their best in springtime, when the new crop of artichokes appears. The stuffing is mostly bread crumbs and garlic. This recipe came from the old Toney's on Bourbon Street, which sold them by the hundreds.

• 4 fresh medium artichokes
• 2 cups bread crumbs
• 3 Tbs. chopped fresh garlic
• 1/4 cup olive oil
• 4 anchovy fillets, chopped
• 3 Tbs. chopped fresh parsley
• 1/4 cup grated Romano cheese
• 1 tsp. oregano
• 1/8 tsp. sugar
• Salt and black pepper to taste
• One large lemon

1. Thoroughly wash artichokes. Carefully trim off top inch off each. Trim the stem so that the artichokes will sit straight up. With scissors, trim off points of leaves. Soak artichokes 30 minutes in 1/2 gallon of water with 2 tsp. salt dissolved.
2. Meanwhile, sauté garlic in a large skillet in the olive oil. Add all the remaining ingredients except the lemon and continue cooking, stirring frequently, over low heat until everything is well blended.
3. To stuff artichokes, spread the outer leaves and spoon in the stuffing, starting from the top and going around to the bottom. Form foil cups around the bottom half of each artichoke.
4. Place stuffed artichokes into a large kettle or Dutch oven with an inch of water in the bottom. Squeeze lemon juice liberally over all. Cook, covered, over medium heat for 30 to 40 minutes. Do not boil dry. Artichokes are done when inner leaves can be pulled out easily. If you can lift the artichoke by its inner leaves, it's not done.
5. Allow to cool until you can touch them, and dig in. Also good cold as a late-night snack--in moderation, and only if your mate eats them with you.
Serves four.

[swamp snorkler]

Originally Posted by SigNate

Here's an easy recipe for New Orleans Barbecue Shrimp.



The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to add lots of herbs or garlic.


I know that the amount of butter and pepper in this recipe seem fantastic. Be bold. This is not a dish you will eat often--although you will want to.

• 3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound
• 1 Tbs. lemon juice
• 2 tsp. Worcestershire sauce
• 1/4 cup dry white wine(you can use a good beer if you don't have wine)
• 2 cloves garlic, chopped
• 4 Tbs. black pepper (or more!)
• 1/4 tsp. salt
• 3 sticks butter, softened
• 2 tsp. paprika
• 1 loaf French bread

1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the liquids in the pan to a light boil and cook, turning the shrimp over with a spoon every two minutes or so, until all the brown-gray color in the shrimp is gone. Don't overcook! At the first moment when you think the shrimp might be done, they will be: lower the heat to the minimum.
2. Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. When you think you have enough pepper in there, you still need a little more. Add the paprika and salt.
3. Cut the butter into tablespoon-size pieces and distribute over the shrimp. With a big spoon, turn the shrimp over. Agitate the pan as the butter melts over the shrimp and emulsifies into the liquid at the bottom of the pan. When no more solid butter is visible. Remove the pan from the burner.
4. Serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.
Serves four to six.

Looks like a TF recipe

[SigNate]

Yes, it is. Easy and pretty good too.