TULSA - Chef Nicholas Andoe from Hard Rock Hotel & Casino Tulsa shares his recipes for New Orleans barbecue shrimp and dirty rice.
New Orleans Barbecue Shrimp
- 3 pounds large gulf shrimp, heads on and in their shells
- 1 tablespoon Creole seasoning
- 1/2 teaspoon salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1/4 cup dry white wine
- 1/2 cup Worcestershire sauce
- Juice of 2 lemons
- 3 tablespoons unsalted butter
- 2 tablespoons torn fresh flat-leaf parsley
Peel the shrimp, leaving their heads attached. Sprinkle the shrimp with Creole seasoning, salt, and freshly ground black pepper. Use your hands to completely coat the shrimp with the seasonings.
Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned shrimp and sauté them for 2 minutes, occasionally shaking the skillet. Add the garlic. Deglaze the pan with wine and add the Worcestershire sauce and lemon juice. Cook for another 2 minutes. Add the torn parsley.
Remove the shrimp from the pan reserving the liquids. Return the pan to the flame and add the butter to combine. Pour the sauce over the waiting shrimp. Garnish with homemade croutons and enjoy.
- 2 tablespoons butter
- ¼ cup diced onions
- ¼ cup diced celery
- ¼ cup diced green peppers
- 2 tablespoons fresh chopped garlic
- 1 tablespoon plus ½ teaspoon of Cajun seasoning
- 5 Bay leaves
- Pinch of parsley
- ¼ cup water
- ¼ cup chicken stock
- ¼ cup rice
In a large rondeau melt butter, sauté onions, celery, peppers, and garlic until onions are translucent, approximately 3 to 5 minutes. Sauté for two minutes. Add rice and stir to coat. Add water, chicken base, Cajun seasoning, and bay leaves.
Bring to a boil, then cover. Place in 350 degree oven for 20-25 minutes until liquid is absorbed and rice is tender.
This Fun Food Friday in the Hard Rock kitchen at 2 Works for You is sponsored by Hard Rock Hotel & Casino Tulsa
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