Seared Shrimp in Vodka/Shrimp Sauce
Yield - 25 Appetizer servings
4-5 LBS FRESH SHRIMP WITH HEADS ON (9-12 count, but no smaller than 16-20 count)
Shrimp Marinade Ingredients
2 TBSP FRESH GARLIC (minced OR Christopher Ranch Brand in Oil)
1 TBSP RED PEPPER FLAKES
2 TSP WHITE PEPPER
1 TBSP BLACK PEPPER (fresh and coarsely ground)
2 TBSP SMOKED SPANISH PAPRIKA
1 TSP LEMON ZEST (one large lemon)
1/4 CUP LEMON JUICE
2 TSP DRIED BASIL
1 TSP DRIED DILL WEED
2 TBSP EXTRA VIRGIN OLIVE OIL
Seared Shrimp Ingredients
1/2 CUP CLARIFIED BUTTER (Melted -Warm and Divided as Needed)
1-1/2 PINTS SHRIMP STOCK (See Recipe)
1 QUART VODKA SAUCE (See
Peel shrimp... place in a large stainless steel bowl, (reserve the heads for shrimp stock..) Add the marinade ingredients to the shrimp, toss so that all surface areas of the shrimp are coated. Cover with film and reserve in the refrigerator.
When ready to cook, divide the shrimp into 10 - 12 count that do not over-crowd a 12 in pan. Add about 1-1/2 TBSP clarified butter. See top pic.
Using a 12 inch Teflon skillet and over high heat, add clarified butter and shrimp. Seperate shrimp so that they do not touch. (This is very important to cook evenly.... SEE the upper most top pic!!!) Once placed do not move shrimp... Let them SEAR (about 1 minute... again see top pic... you will notice that the shrimp are cooked on the sides, but not in the center). Use tongs and turn over shrimp....(see second pic and you will see that the shrimp are seared... But NOT overcooked..)
Sear shrimp for an additional 30 seconds. And reserve all ingredients in
a warmed pan. Wipe pan with a towel and continue to cook in batches.
While you are searing shrimp use a 14 inch Teflon pan and add shrimp stock. Over high heat, reduce by half. Then lower heat to medium and add vodka sauce, simmer, stir to completely combine with stock. Reduce heat to low and simmer.
Plate Presentation Ingredients
25 OLD STYLED BOWLED CHAMPAGNE GLASSES
1 QUART (Warmed) CREAMY GRITS (See Recipe)
1 LOAF FRESH FRENCH BREAD (cut into 1/2 inch thick medallions AND toasted)
2 BUNCHES GREEN ONIONS (Chopped)
Add a chef's spoon of grits to the glasses. THEN add 1-1/2 TBSP of Vodka/Shrimp Sauce, place 2-4 shrimp on top of the sauce. This will keep the seasoning on the shrimp crispy, and the three flavors of the( grits, sauce and shrimp) are tasted individually OR the guests can mix them together as they please!
Garnish with a French bread medallion and sprinkle green onions.
WOW, what a great catering HDO or Appetizer. This is what I have done for the MKA Mardi Gras party for the past 4 years!!
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Contact us for further details....ChefEmile@CustomCatering.net
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504)-329-1344
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Revised: January 13, 2017
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