Place a scoop of rice in the center of the bowl
Then add the shrimp and sauce along the side of the rice
Use Tabasco on top.
Shrimp Stock: Start with making your seafood stock by using the heads and tails of the shrimp. Put them in a sauce pot and add 1 TBSP pepper corns, 1 celery stalk with leaves chopped, 1 small carrot chopped, 1 garlic cloves chopped, 1/2 onions chopped two cups of water and bring to a boil and let rest. Then strain into a two cup measuring cup..
Tomatoes: 2 Roma tomatoes, cut a cross on the top and a cross on the bottom, blanch in hot water until the skin starts to come off, peel off skin, peel off the skin and chop.
Shrimp: Keep shrimp in frig until ready to use.
Make your own Cajun Spice:
¾ tsp paprika
¼ tsp thyme
¼ tsp oregano
¼ tsp cayenne pepper
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp white pepper
¼ tsp black pepper
¼ tsp Old Bay
Start the Roux. 3 TBSP olive oil and 3 TBSP flour.
This is kind of like Gumbo only with tomato:
Fry the roux and whisk until it gets oak color.
Add the 1/2 onions chopped and sauté in the roux with a whisk.
Add the 1 chopped celery, 1/2 green pepper chopped and 1/4 cup scallions chopped
Add the tomato and some beer and the some of the seafood stock
The idea is to make it a thick stock so add liquid until it starts to thicken and get a gravy
Add the shrimp and cook on medium for 20 minutes
Étouffée literally means to smother the food in gravy
1 lb. Shrimp
2 TBSP butter
½ cup dry white wine
1/3 cup grated Parmesan cheese
3 medium cloves of garlic, minced
1 TBSP+ fresh parsley
Fetuccini pasta for two (the size of a 25 cent piece uncooked)
Boil Pasta al dente and drain
On medium melt butter, add wine, garlic and parsley, stir
Add shrimp and cook pink
Add pasta to pan and mix, cover a few minutes, serve hot.
Then add cheese. Do not add cheese during dish, it will lump into a ball.
Carrots, celery, onions and garlic. The broth is 1.5 cups beef broth, 1/2 cup of red wine, .5 tsp garlic powder, .5 tsp onion powder and 1/8 cup Worcestershire, 1 sprig fresh rosemary. 1.5 lbs short ribs, seasoned and browned in a skillet. Served over Parmesan cous-cous. Slow cooked 8 hours.
4 chicken thighs
1 shallot chopped
¼ large yellow onion – cut thin
2 garlic cloves minced
1 8oz. container of white common mushrooms sliced
½ cup Marsala wine (from Portugal)
½ cup cream
½ cup chicken stock/broth
Garnish with Italian Parsley
1 TBSP olive oil
2 TBSP butter
First I want is to make sure the chicken is thoroughly cooked. I cut two deep slices into the chicken (skin side up) perpendicular to the bone. As I cut I want to feel the bone against the blade. This makes sure the chicken is cooked inside. The reason I want thighs is the meat is juicier when it is on a bone as it cooks. I then cover them in olive oil, season with S&P and cook in 450° oven mid rack 45 minutes. Remove and let cool. Strain the remaining fluid, should be ½ cup.
Prepare shallots, yellow onion, garlic and mushrooms. Saute in butter. Add Marsala wine, cream and ½ cup of chicken fluids/broth.
Add the chicken and spoon on the broth. Cook in 350° oven 15 minutes. Serve over Parmesan couscous.