Shrimp Breaux Bridge
Yield - about 2 Gallons
2 CUPS EXTRA VIRGIN OLIVE OIL
2 LBS ONIONS (Diced)
5 LBS FRESH SHRIMP (26 - 30 Count peeled & deveined)
1 LB TASSO (Cubed) See Chef's Notes below
2 TSP WHOLE THYME LEAFS
1 TBSP OREGANO LEAFS
1/4 CUP FRESH BASIL (Packed tightly)
1/4 CUP FRESH MINCED GARLIC
2 CUPS RED WINE
2 TBSP LOBSTER BASE
3 BAGS FRESH SPINACH LEAVES
1 CUP CHOPPED BLACK OLIVES
1 TSP LOUISIANA HOT SAUCE
1 TSP WHITE PEPPER
1/2 TSP SALT
1 #10 CAN TOMATO FILETS
In a brazier and over low to medium heat slowly sauté onions in olive oil for about 20 minutes or until very limp and clear, do not brown. Meanwhile, remove all stems from spinach and hand shred leaves, wash under cold water and drain in colander. Raise heat and add shrimp, tasso and seasonings. Cook shrimp until they turn pink, do not over cook. Remove shrimp but leave as much liquid in pan as possible.
To the drippings in the pan add the garlic, wine and lobster base; simmer for 5 minutes on medium heat. Add spinach, seasonings and tomato filets. Simmer for 10 minutes or until liquid is reduced, add shrimp simmer for 5 minutes.
Alternate Method (note important variation with pasta)
If fresh basil is not available substitute 1 TBSP of dried sweet basil.
Many times we cook this dish with penne pasta. When I
do this I cut the tomatoes by 2/3 and eliminate the red wine. Then add in
about 4 lbs of cooked penne pasta. It will fit beautifully in a 4 inch hotel
pan, and will hold for at least an hour in a chaffer. We garnish by adding
1/2 pound of crumbled feta cheese.
Use a 4 inch hotel pan and chafer combination. Serve with fresh steamed Louisiana long grain rice.
I designed this dish for a wedding announcement party on the North Shore. When we served the dish word got around how good it was, we couldnt keep up with the demand. Try this one.
Not all tassos are created equal! Tasso is smoked ham with Cajun seasonings rubbed on the outside, and some are hotter than others. BTW, many people have asked me which tasso do I use, it is Poche's Market out of Breaux Bridge, LA. SOOOO, this is where the recipe gets it's name. This is not intended to be an advertisement, but they are great!
We cooked this dish for the Children's Hospital Telethon of 2008.
to Home Cookin' Page or Return to Table of Contents
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: June 03, 2008.