Shrimp Lafayette

Submitted by cajunhippiegirl

"I found this recipe in our local newspaper, submitted by a very well know chef. The preperation and ingredients make for a great special occasion meal. Very tasty, you can taste the spices, but they do not over power the delicate taste of the shrimp. I use fresh large Gulf Shrimp for this dish. Do not use the frozen precooked shrimp, they will get rubbery."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 3 ounces olive oil
• 1 lb shrimp, 10-15 count
• 1 ounce cajun blackening seasoning
• 1⁄2 teaspoon fresh garlic, minced
• 1⁄2 tablespoon shallot, diced small
• 2 ounces white wine
• 4 ounces dry sherry
• 2 ounces Tabasco sauce
• 2 teaspoons Worcestershire sauce
• 1⁄2 tablespoon creole mustard
• 6 ounces heavy cream
• 1 tablespoon butter

directions

1. Heat a medium skillet over medium-high heat.
2. Add olive oil.
3. Toss shrimp into skillet and add blackening season, garlic and shallots.
4. Cook for approximately 30 seconds.
5. Deglaze pan with white wine and sherry, remove shrimp and set aside.
6. Add hot sauce, Worcestershire sauce and mustard.
7. Reduce to paste-like consistency.
8. Add heavy cream and reduce to sauce consistency.
9. Add shrimp back to sauce.
10. Cut heat and add in butter.
11. Stir butter until well incorporated.
12. Serve or hot rice or pasta with crispy french bread and a salad if you want.

Reviews

[DAVID D.]

Delicious!! We doubled sauce as we like that. You could use this on chicken as well like at Gallager's Grill in Covington La. I have looked for a recipe like this and so glad you posted it. Had to use Half & Half and flour as no heavy cream was in fridge but still perfect. This is spicy depending on your Blackening Seasoning and I will cut Tabasco in half next time but absolutely great recipe. Thank you for sharing. This is a keeper!

 

[Karen Elizabeth]

Loved this, a great treat for DH and I! A nice bite which complemented rather than overwhelming the shrimp. Pleasantly rich, quickly prepared, a weekend meal enjoyed on a week night! I served this over rice, thank you for a lovely recipe that I will make again! This recipe was made for Think Pink, October 2009

 

[PanNan]

This was so quick and easy for such a luscious dish. The sherry and Tobasco combined to give it a bit of sweet/sour flavor that was unexpected. I used Paul Prudhomme's blackening magic, and found I needed to add a little salt. Overall a very nice dish.