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Posts Tagged ‘worcestershire’

Sweet Maine shrimp

 

Several weeks every winter we are served a special fruit of the sea. Sweet Maine shrimp are available now and I heartily recommend them to every table. They are fresh and can be eaten raw. These dishes can be lovingly prepared with any shrimp, but do take the opportunity to try these sweet morsels while they are available.

Hurricane Shrimp

Loosely adapted from Chef George, this dish takes just minutes, short cooking time being a seeming necessity for this delicate crustacean. Dry whole thyme works just fine.

 

1 pound sweet Maine shrimp

¼ cup fresh chopped garlic

1 Tablespoon chopped fresh thyme

2 Tablespoons honey

¼ cup white wine

2 Tablespoons butter

 

Sautee the garlic without browning in a small amount of olive oil over high heat. Add shrimp and cook briefly, 1-2 minutes, do not reduce heat. Add wine and cook for 1-2 minutes. Cover and remove from heat, set aside for 1-2 minutes. Add thyme and butter, season with salt and pepper, and serve over hot rice. Good Stuff!

 

Worcestershire BBQ

 

A Cajun mainstay, this sauce takes some amount of preparation but keeps well and makes one of the best shrimp dishes you’ll ever encounter. As revealed by Chef Kris, an erstwhile mentor, this sauce is lightly thickened with finely ground black pepper.

 

½ cup sliced fresh garlic

4 ribs celery, finely diced

2 Tablespoons chopped fresh rosemary

¼ cup Chopped fresh parsley

2 cups Worcestershire sauce

½ cup fresh lemon juice

1 lemon, sliced thin and seeded

½ stick butter

1 Tablespoon finely ground black pepper, preferably fresh ground

 

Sautee garlic and celery for a short time, the celery should still have some snap. Add Worcestershire sauce and bring to a boil, reduce to a simmer for one hour or until one quarter has reduced away. Add sliced lemons, juice, parsley,and rosemary, simmer for 5 or so minutes more and remove from heat. Finish with the butter and black pepper. Season to taste, heavily, with salt and remove to store. To serve lay one portion shrimp in bottom of an individual oven safe dish. Cover with ¼ to ½ cup sauce and a dab of butter. Place all prepared dishes, uncovered, into a 400 degree oven until they are rapidly boiling, around 4-7 minutes. Serve with hot rice, crusty bread, and cold Dixie beer! Good Stuff!

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