Prep 15 mins
Cook 10 mins
Serve this up with plain rice, or better yet, with French bread to soak up the spectacular sauce. Cooking time assumes you have already deveined the shrimp. From Crescent City Farmers Market's New Orleans) website. (Chef Frank Davis).
- 1 cup unsalted butter (2 sticks)
- 1 cup shallot, coarsely chopped
- 1 cup onion, coarsely chopped
- 1⁄2 cup celery, coarsely chopped
- 1⁄4 cup green bell pepper, coarsely chopped
- 3 garlic cloves, finely chopped
- 1⁄3 cup fresh parsley, finely chopped
- 1 1⁄2 lbs shrimp, shells on (see note below)
- 2 tablespoons paprika
- 1 1⁄2 teaspoons cayenne pepper
- 1 1⁄2 tablespoons dried basil
- 1 tablespoon salt
- 1 tablespoon fresh ground black pepper
- 1⁄2 cup chablis
- 1⁄2 lemon, juice of
- Prepare all ingredients and have ready before you begin. Preheat Dutch oven over medium-high heat. Add butter and melt it until it starts foaming--don't let it burn.
- Turn the heat to high and add all the chopped vegetables and the parsley, stirring them quickly and constantly for about 4 minutes. As they cook, the butter will pick up the color of the bell peppers.
- Add the shrimp along with the remaining ingredients. Continue stirring, thoroughly coating shrimp with butter mixture. Keep this up for at least 3 minutes (the shrimp will begin to turn pink in spots). Once the shrimp are coated, cover the Dutch oven and cook on high heat for about 3 more minutes.
- NOTE: Look for shrimp that have their shells on but have been deveined already. If you can't find them, split shell along the back and remove vein, but leaving shell on.