SHRIMP NEW ORLEANS

Active Prep: 30 min.Inactive Prep: 10 min.
Difficulty: Easy
Yield: 2 entrées


The menu describes this dish as “an authentic recipe from our staff in the French Quarter!
Lots of tender shrimp broiled with butter, garlic, and spices, and served with jasmine rice.” The
broiled shrimp recipe here is pretty basic stuff, but it’s the amazing Worcestershire-based cream
sauce that will get you hooked on this popular entrée. After all the shrimp is gone you’ll be looking
around for other things to dip in the sauce that’s left over. That’s why you get a slice of toasted garlic
bread along with every dish. Oh, thank you.

Ingredients

RICE
1½ cups water
½ teaspoon salt
1 cup uncooked jasmine rice

NEW ORLEANS SAUCE
6 tablespoons unsalted butter
2 tablespoons finely minced onion
2 teaspoons finely minced garlic
⅓ cup chicken broth
5 tablespoons Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon ground black pepper (coarse ground or freshly cracked)
¼ teaspoon ground cayenne pepper
¼ teaspoon salt
1 cup heavy cream

SHRIMP
2 teaspoons paprika
1 teaspoon salt
¾ teaspoon ground black pepper
¾ teaspoon garlic powder
½ teaspoon onion powder
Pinch of ground cayenne pepper
24 large raw tails-on shrimp (31/40 per pound)
2 tablespoons unsalted butter, melted

GARNISH
¼ cup diced Roma tomato
¼ cup chopped green onion (green part only)

ON THE SIDE (OPTIONAL)
2 slices toasted garlic butter bread (see Tidbits)

How to prepare


  1. Prepare the rice by bringing the water and salt to a boil in a medium saucepan over high heat.Add the rice, reduce the heat to low, and cover the pan. Cook for 15 to 20 minutes, then turn off the heat.
  2. Make the sauce by melting the butter in a small saucepan over medium heat. Add the onion andgarlic and cook for 1 minute, then add the chicken broth, Worcestershire sauce, lemon juice, thyme,basil, black pepper, cayenne, and salt and cook for 3 more minutes. Reduce the heat to medium/low and stir in the cream. When the sauce comes back up to a simmer, cook for 10 more minutes or until it starts to thicken. Turn off the heat and cover the sauce to keep it warm until later.
  3. Preheat the broiler to high.
  4. Combine the seasoning for the shrimp in a small bowl. Pierce each of the shrimp onto two skewers to keep them from curling up when cooked. You’ll need 4 long skewers (to hold 12 shrimp on each pair) or 8 smaller skewers (6 shrimp on each pair). Brush the shrimp with the melted butter and sprinkle the shrimp with the seasoning. Arrange the shrimp on a baking sheet and broil for 3 to 4 minutes on the top rack or until the shrimp begins to char and blacken. Flip the shrimp over halfway through the broiling.
  5. Prepare each dish by pressing the cooked rice into a 4-inch sauce bowl. Invert the bowl onto
    the center of a serving plate, then remove the bowl. Spoon a hefty portion of sauce around the rice and arrange 12 shrimp in the sauce around the rice with the tails pointing up. Sprinkle each dish with 2 tablespoons of diced tomato and 2 tablespoons of chopped green onion. Serve each dish with a slice
    of toasted garlic butter bread, if desired. You can easily make garlic butter bread by adding a pinch of salt and a pinch of garlic powder to a tablespoon of melted butter. Brush the butter over each side of a thick slice of French bread or hoagie roll (sliced on the bias). Toast both sides in a hot skillet until browned.
 SHRIMP HUSH PUPS

Active Prep: 30 min.Inactive Prep: 30 min.
Difficulty: Medium
Yield: 2 dozen


This restaurant spin-off from the Tom Hanks movie Forrest Gump, which opened its first
location in Monterey, California, in 1996, has now grown to over 40 restaurants around the world. As
you may guess, many of the dishes feature shrimp that has been boiled, broiled, poached, breaded,
fried, or stuffed, along with many other seafood—and a nice selection of non-seafood—menu items.
The top appetizer pick at the restaurant chain is its spin on hush puppies that are filled with shrimp
and a white fish called hoki. Hoki is not an easy fish to find in stores, but you can substitute with true
cod, which is very similar in taste and texture. In fact, McDonald’s uses hoki and cod interchangeably
in its Fillet-O-Fish sandwich. You’ll need only a small 4-ounce fillet along with 4 large shrimp—
each getting quickly poached in a fish sauce broth for great savory flavor—to make a couple dozen
hush puppies. The delicious remoulade sauce is also conveniently hacked here for your dipping
pleasure.
Ingredients

REMOULADE SAUCE
½ cup mayonnaise
2 tablespoons milk
2 teaspoons finely minced cilantro
2 teaspoons finely minced garlic
1 teaspoon finely minced red bell pepper
1 teaspoon lemon juice
1 teaspoon paprika
⅛ teaspoon ground black pepper
Pinch of salt

HUSH PUPPIES
4 cups water
⅓ cup fish sauce
1 4-ounce cod fillet
4 ounces (4 large) uncooked shrimp, peeled and deveined
5 ounces (1 cup) all-purpose flour
2 tablespoons yellow cornmeal
1½ teaspoons baking powder
¾ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
Pinch of ground cayenne pepper
½ cup frozen yellow corn (not sweet)
¼ cup thinly bias-sliced green onion
2 large eggs
¾ cup milk
¼ cup (½ stick) unsalted butter, softened
1 cup panko bread crumbs
2 cups vegetable oil

How to prepare


  1. Make the remoulade sauce by combining all of the ingredients in a medium bowl. Cover andchill until needed.
  2. Combine the water and fish sauce in a medium saucepan over high heat and bring to a boil.Reduce the heat so that the liquid is just simmering, then add the fish fillet. Poach the fish for 5minutes or until done, then remove it from the liquid to a plate. Turn off the heat. Add the shrimp tothe pan and let it sit in there for 2 minutes, then take the shrimp out of the liquid and cool it on a platewith the fish. When cool, chop the fish fillet and shrimp into pieces about the size of shelled peanuts.
  3. Combine the flour, cornmeal, baking powder, salt, garlic powder, onion powder, white pepper,and cayenne in a large bowl. Add the fish, shrimp, corn, and green onion and mix well. Beat 1 egg,combine it with ¼ cup of milk, then add it to the flour mixture along with the butter to form a stiffbatter. Chill the batter for 30 minutes uncovered in your refrigerator.
  4. While the batter is chilling, heat up the oil in a medium saucepan to 325 degrees F. Pour thebread crumbs into a medium bowl. Beat the remaining egg and mix it with the remaining ½ cup ofmilk in another medium bowl.
  5. When the batter has rested, form it into balls that are about the size of walnuts. Dip each ballinto the egg/milk mixture, then roll it in the bread crumbs and set the balls aside on a plate or sheetpan until they are all breaded.
  6. Fry the hush puppies in the hot oil, several at a time, for 3 to 4 minutes or until golden brown.Serve with remoulade sauce on the side for dipping.

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