Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 21
I adapted this recipe from one that I used when I was a chef at Oscar Taylor’s in Phoenix. I am sure it was adapted from somewhere in New Orleans, but am not sure how it originated exactly. On a busy Friday or Saturday night, we could literally make 100 orders of this, so this meant going through 150 lbs of shrimp! It was the most popular dish we made and I think it is the sauce that everyone loves so much. Make sure you have a lot of bread on hand for mopping up the sauce! Makes six appetizer servings Ingredients: Seasoning mix: 1 teaspoon cayenne pepper 1 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried rosemary crushed 1/4 teaspoon dried oregano leaves 24 ounces (1 1/2 lbs.) medium sized shrimp, shells and veins removed 1 1/2 teaspoon garlic, minced 1 teaspoon Worcestershire sauce 1 cup beer, at room temperature 12 oz. cold butter Warm French bread, sliced Procedure:
ОглавлениеMix together all of the items in the seasoning mix and set aside.
Melt 3 tablespoons of the butter in a large skillet. Add the shrimp and sauté until they are almost cooked about 3 minutes. Add the Worcestershire sauce, seasoning mix, garlic and beer and simmer until the beer is reduced by half.
Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time until you have an emulsified, thick sauce.
Serve at once with the warm French bread.
