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Appetizers | |
| 2 lbs. med/large shrimp, peeled and deveined 2 tbsp. Creole seasoning 1 tbsp. olive oil 2 tbsp. minced garlic 1 medium yellow onion, chopped 2 tbsp. minced fresh rosemary 3 bay leaves 1/4 cup freshly squeezed lemon | |
| Dust shrimp with Creole seasoning and refrigerate. Heat olive oil in a large saucepan over medium-high heat. Add garlic, onion and fresh rosemary and saut� for 1 minute. Add bay leaves, lemon juice, clam juice, Worcestershire, Louisiana style hot sauce, Southern Comfort�, and black pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Strain into a small saucepan. Return the strained liquid to a boil and simmer again until it has reduced and thickened, about 15 minutes. Set aside. Heat 1/4 cup butter in a large saut� pan over medium-high heat. Add shrimp and saut� until pink, then add reduced sauce. Stir well to combine. Serve over toasted French bread and garnish with parsley and green onions. Makes 6 servings. | |
Unrated | |
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