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Chef of the Month - Black and Gold Shrimp

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Posted: Sep 22, 2010 5:48 AM by Andrea Fontenot
Updated: Sep 22, 2010 6:09 AM
Source: Associated Press

  Rating: 0.0 (0 votes)

Topics: Chef of the Month, tailgating, TJ Ribs, 2une In, Saints, football, shrimp, seafood, black, gold

3-5 small to medium asparagus spears
9-12 Louisiana 16/20 count shrimp, peeled (leave the tail) and deveined
1-2 tsp your favorite blackened seasoning
Healthy pat of unsalted butter
Bamboo skewers, soaked in water
Small bunch parsley, finely chopped
Lemon, cut into wedges
*hollandaise
-8 oz unsalted butter
-3 egg yolks
-3 T red wine vinegar
-1 tsp. lemon juice
-2 dashes Louisiana Hot Sauce
-1/2 cup white wine

Bring a med sauce pan half full of water to a boil. Cut ends off of asparagus spears and drop them into water for 3-5 minutes depending on your preference of tenderness. Place spears across the middle of a black plate.

Take 3 or 4 Louisiana Shrimp and skewer them on one skewer piercing the shrimp behind the headless end and again just above the tail. Place butter in skillet over medium heat. Coat each side of shrimp with seasoning and place skewers in skillet after butter has coated the bottom. After 3-4 minutes turn skewer then cook 3-4 minutes more or until they turn pink. Take cooked skewers and lay them across the asparagus spears. Spoon hollandaise sauce onto shrimp and garnish with chopped parsley and 2 lemon wedges

*hollandaise
-Melt butter in small sauce pan then cool slightly. In another pan mix red wine vinegar, lemon juice and hot sauce and white wine and reduce over medium heat. Add warm mixture to egg yolks and whisk together in the top bowl of a double boiler. Remove from heat after mixture becomes smooth and SLOWLY whisk in the melted butter. You must whisk continuously while adding the butter.

It is best to make the hollandaise right before you cook the shrimp so that it will not break or harden as it cools.

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