Aunt Betty's Shrimp New Orleans
An extremely good New Orleans style shrimp, and also low-salt for your health's sake. From Great Alaska Seafood
| Prep Time: |
Cooking Time: |
From the recipe files of Alaska Tim Published: |
"Takes a little work, but VERY worth it! Like most good sauces,
this one gets even better after a night in the refrigerator... if you can wait that
long!"
Seafood Ingredient: Alaskan Giant Prawns
Shop for Alaskan Shrimp, Prawns and Scampi on our Shellfish Page
INGREDIENTS
- 1 lb. Shrimp peeled and deveined
- 1/2 cup butter
- 2 tbsp. Extra Virgin Olive Oil
- 1/2 white or yellow onion chopped
- 1/4 cup Worcestershire sauce
- 1/2 cup tomato chopped
- 2 cups chicken broth
- 2 tablespoons brown sugar
- 4 teaspoons garlic chopped
- 4 teaspoons lemon juice
- 2 teaspoons fresh rosemary minced
- 1/2 teaspoon thyme
- 2 teaspoon coarse black pepper
- 1 teaspoons dried basil
- 4 teaspoons paprika
- 2 sprigs fresh parsley chopped
- 1/2 teaspoons cayenne pepper
- 1/3 cup Parmesan cheese, grated
INSTRUCTIONS
- 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.
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.)
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