Yield - 25 Appetizer servings
2 CUPS BUTTER (liquefied)
2 MEDIUM YELLOW ONIONS (finely chopped)
2 TSP ZATARAIN'S PRO BOIL (See Below)
1-1/2 CUPS WHITE WINE
2 TBSP FRESH GARLIC (minced)
1 TBSP RED PEPPER FLAKES
2 TSP LEMON ZEST (one large lemon)
2 TSP WHITE PEPPER
1 TBSP BLACK PEPPER (fresh and coarsely ground)
1/2 CUP PIMENTOS (slivered, reserve liquid)
3/4 CUP TOMATOES (canned, peeled & diced)
3/4 CUP LEMON JUICE
2 TSP DRIED BASIL
1 TSP DRIED DILL WEED
5 SPRIGS LEMON VERBENA (fresh, 8 inches long, and garden grown)
3 SPRIGS ROSEMARY (fresh, 8 inches long, and garden grown)
5 POUNDS SHRIMP WITH HEADS ON (9-12 count, no smaller than 16-20 count)
1 LOAF FRESH FRENCH BREAD (cut into 1 inch thick medallions)
Using a 10 quart cast iron Dutch Oven and over medium heat; combine the butter, onions and ZATARAIN'S Pro Boil. Sweat the onions until they are clear, about 5-6 minutes. Add the wine, garlic, red pepper flakes, lemon zest, white and black peppers; continue to simmer for another 5-6 minutes, stirring occasionally. Since the pimentos and tomatoes are already cooked you add them last along with the lemon juice, basil, and dill; simmer for 3 -4 minutes just enough to heat throughout, stirring occasionally to insure that the sauce does not stick to the bottom of the Dutch oven.
At this point the sauce can be chilled and used later.
When ready to finish the dish, add the fresh lemon verbena, rosemary and shrimp, stirring to cover the shrimp with sauce. Use the Dutch oven's lid and cover this is to retain heat and allow the shrimp to steam. Let the shrimp gently turn to a pink color (about 5 minutes). Remove lid, the shrimp shells should pull from the back of the shrimp tail. Remove and discard the sprigs of verbena and rosemary. Top the shrimp with the French Bread medallions, the steam from the sauce will heat the bread. Also, allow some of the bread to absorb the sauce, 5- 7 minutes.
If lemon verbena is not available, increase the lemon zest and juice by 50%.
Serve right out of the Dutch Oven with a non-slotted Chef spoon, you want to get all of the drippings and sauce that you can!!!
Lemon verbena is a fantastic herb!!! It is easily grown and if you don't watch out it will take over your garden! The herb is great with almost any fish or chicken dish, we use it as a "sacrifice" herb; that is, we put it first on the grill then on top of it add the fish or chicken filet. This method protects the fish or chicken filet from burning while infusing a lemon flavor and aroma.
ZATARAIN'S Pro Boil is their more expensive (and well worth it) dry seafood boiling blend. It is not as hot (in spice) and as salty as their traditional boiling blend but flavored more akin to their liquid crab boil.
This is the recipe that I used in the Finn McCool's Saints vs Tampa Bay Football Game cook-off.
The Picture at the right is from my Third Trip to SMSU, it was the night of the Cajun and Creole Interactive Cooking Class.
Thanks Ann!!! for taking notes and helping with the webpage layout!!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - May 16, 2012, Aurora Catering, Inc. All rights reserved.
Revised: May 16, 2012