Chef of the Month

Roux Louisiana's Shrimp and Cornbread

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Posted: Apr 2, 2014 7:59 AM by Hunter Robinson
Updated: Apr 2, 2014 7:59 AM
Source: WBRZ

  Rating: 3.0 (2 votes)

Topics: creole, cornbread, shrimp, roux, louisiana, phil, brady

BATON ROUGE - Soon you will be able to get some delicious Creole cookin' and listen to the blues at one place: Roux Louisiana at Phil Brady's.

Roux won't start opening for lunch until April 14th. If you want to get an early taste, you can join them for their launch party on Thursday, April 10th. It lasts from 6:00-9:00 p.m. at Phil Brady's.

Chef David Johnson was in the kitchen for 2une In Wednesday for his first appearance as our April Chef of the Month. For his first dish, he whipped up some delicious Bourbon Shrimp and Cornbread.


Bourbon Shrimp and Cornbread

Ingredients-

#2 Large Shrimp
1 Teaspoon Lemon Juice
1 Tablespoon Creole Seasoning
1 Tablespoon Sweet Cream Butter
¼ Cup of Bourbon of Choice
½ Cup of Heavy Cream
¼ Cup of Green Onions

Recipe-

*Place Shrimp in a Mixing Bowl, add olive oil, lemon juice, and creole seasoning.
*Mix until Shrimp are completely Covered.
*Heat Black Iron Skillet to high heat, add butter.
*Once butter has started to coat skillet, add shrimp and stir until shrimp begin to shrink. (2-3mins)
*Add Bourbon and allow deglazing.
*Add heavy cream; allow thickening for 1-2 minutes.
*Pour Directly over Cornbread.

Check out the video to see how it's done!

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