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Alaska Seafood recipes: Shrimp New Orleans
Seafood Ingredient: Fresh Shrimp or PrawnsBuy Seafood - Shrimp
Printer friendly version of this
Salmon recipe
Recipe for
Aunt Betty's Shrimp New Orleans
Submitted by: Betty M,
Bransom, MO
"Takes a little work, but VERY worth it! Like most good sauces,
this one gets even better after a night in the refrig... if you can wait that
long!"
INGREDIENTS
• 1 lb Shrimp
peeled and deveined
• 1/2 cup butter
• 2 tbsp. Extra Virgin Olive Oil
• 1/2 chopped white or yellow onion
• 1/4 cup Worcestershire sauce
• 1/2 cups chopped tomato
• 2 cups chicken broth
• 2 tbsp brown sugar
• 4 tsp chopped garlic
• 4 tsp lemon juice
• 2 tsp minced fresh rosemary
• 1/2 tsp thyme • 2 tsp coarse black pepper
• 1 tsp dried basil
• 4 tsp paprika
• 2 sprigs chopped fresh parsley
• 1/2 tsp cayenne pepper
• 1/3 cup Parmesan cheese, grated
• 1/2 cup butter
• 2 tbsp. Extra Virgin Olive Oil
• 1/2 chopped white or yellow onion
• 1/4 cup Worcestershire sauce
• 1/2 cups chopped tomato
• 2 cups chicken broth
• 2 tbsp brown sugar
• 4 tsp chopped garlic
• 4 tsp lemon juice
• 2 tsp minced fresh rosemary
• 1/2 tsp thyme • 2 tsp coarse black pepper
• 1 tsp dried basil
• 4 tsp paprika
• 2 sprigs chopped fresh parsley
• 1/2 tsp cayenne pepper
• 1/3 cup Parmesan cheese, grated
Saute onion in melted butter over medium low heat, about 4 minutes. Be careful to
not burn or caramelize onions. Add garlic and stir, continue to saute for 1 minute.
In separate bowl combine Worcestershire sauce, sugar, pepper, basil, cayenne, thyme,
paprika, rosemary, and brown sugar. Stir to mix. Add mixture to saute
pan, cook low 2 minutes until bubbling. Slowly add Chicken broth, stirring to mix
thoroughly. Raise heat to low boil and reduce liquid by half -about 20 minutes. Stir
frequently with wooden spoon to keep any solids from burning on bottom of pan.
In separate pan, saute the shrimp in enough butter and garlic (powder or chopped) to coat until three-quarters cooked (about 3 minutes). Add shrimp and butter to the sauce mix in the first pan. Add olive oil, tomato, and parsley. Cook until done, about 2 minutes. Just before serving, add parmesan cheese and stir.
Serve over pasta (I recommend lemon-pepper linguine) or rice. Sprinkle with a few green onion tops, sliced thin. Caesar salad and hard Italian bread go excellent with this. Recommended wine: a robust Chianti.
This is a low-salt recipe. For even lower sodium content, use low-salt Worcestershire and low-salt broth.
In separate pan, saute the shrimp in enough butter and garlic (powder or chopped) to coat until three-quarters cooked (about 3 minutes). Add shrimp and butter to the sauce mix in the first pan. Add olive oil, tomato, and parsley. Cook until done, about 2 minutes. Just before serving, add parmesan cheese and stir.
Serve over pasta (I recommend lemon-pepper linguine) or rice. Sprinkle with a few green onion tops, sliced thin. Caesar salad and hard Italian bread go excellent with this. Recommended wine: a robust Chianti.
This is a low-salt recipe. For even lower sodium content, use low-salt Worcestershire and low-salt broth.
After you've tried this recipe, send us your comments or your favorite seafood recipe! chef@great-alaska-seafood.com