This shrimp dish is so rich and delicious you can almost hear the sounds of the Mardi Gras and New Orleans Jazz. Everyone smiles when this wonderful concoction is served. Bon apetit!
Ingredients:
1/2 cup FRENCH'S® Classic Worcestershire Sauce
2 tbsp FRENCH'S® Dijon Mustard
2 lb medium - large shrimp
3 lemons
2 sticks of butter
1 tsp ground dried Rosemary leaves
1 tbsp olive oil
1/2 cup vegetable or chicken stock (not broth)
1/2 cup water
3/8 tsp salt
1 tsp pepper
Directions:
Rinse the shrimp in cold water and drain well. Peel shrimp and place in a bowl and set aside the shells. Sprinkle the shrimp with 1/2 tsp of the black pepper and the juice of one of the lemons and refrigerate while you make the sauce.
In a large skillet heat the oil over high heat. Add the shells and saute for 2 minutes. Add the lemons, peeled and cut into wedges, and the water, Worchestershire sauce, salt and the rest of the pepper. Reduce to medium and simmer for 10 minutes. Remove and strain into a small saucepan. Place the mixture over high heat, add the butter, Rosemary and the stock, stirring only once. Bring sauce to boil, then reduce heat to low and cook for 5 minutes.
Place the shrimp in a large baking pan in one layer. Cover the shrimp evenly with the sauce and place in the middle of a preheated oven on low broil. Cook for 3 to 7 minutes, until pink-red, watching closely to avoid overcooking. Serve immediately with fresh French bread for soaking up extra sauce.
Louisiana chefs have developed many versions of this traditional seafood dish. My recipe adds a twist to give the shrimp a special spicy, tangy taste. (New Orleans cooks know that cooking the shells gives shrimp dishes a rich, full, sweet flavor.)
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