Thursday, August 02, 2007

Chef Lanny Shares One of His Secret Recipes!

Barbecued Shrimp Tangipahoa

1 lb Butter
1/2 cup Olive Oil
1/4 cup Minced Garlic
1/2 cup Minced Red Onion
1 cup Scallions Chopped
1/3 cup Basil Chopped
1/3 cup Oregano Chopped
1/3 cup Fresh Rosemary Chopped
1/3 cup Fresh Thyme Chopped
½ cup Fresh Parsley Chopped
1 cup Worcestershire Sauce
2 – 12oz Bottles of Beer
2 Lemons – sliced into round slices
1/2 cup Cracked Black Pepper
1/4 cup Louisiana Hot Sauce
Creole Seasoning to taste
About 80 (16-20 count) shrimp, peeled, deveined

Sauce: Place olive oil in 4 qt. saucepan over medium heat. Sauté onions for about two minutes. Add garlic and cook one more minute. Now add butter, Worcestershire sauce, cracked pepper, hot sauce, and some Creole seasoning. When butter is melted, simmer about two minutes then add beer. Set aside.

Assembly: Place shrimp in large bowl. Coat with Creole Seasoning. Place seasoned shrimp to a pan with at least two inch sides. Place shrimp in 400° oven, cook about five minutes. Return sauce to boil, when a boil is obtained remove from heat, add scallions and fresh herbs. Pour sauce over shrimp in pan in oven, cook until done (about 8-10 minutes). Place shrimp in bowl with a couple thick slices of warm crispy French bread, spoon sauce over bread garnish – serve.


Lani & Ron

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