Bourbon House recipes will ‘get yer shrimp on!’
Kathy Cooke

I just got back from vacation and I am still on “vacation time” so I don’t have time to fill you in on the juicy tidbits of our trip.

However, and I know this will come as a shock, Bill and I did manage to eat some great food!

One of Bill’s favorite restaurants of all time is Bourbon House on (where else?) Bourbon Street in New Orleans.

Here are two of our favorites from there. Enjoy!

Bourbon House

Shrimp Creole

¼ C Oil

2 C Onions, diced

2 C Celery, diced

1 C Bell pepper, diced

4 cloves Garlic, chopped

12 oz Tomato puree

½ t Sugar

4 Bay leaves

½ t White pepper

24 oz Creole tomatoes

1 C Crab stock

2 C Water

1½ T Cornstarch

1 T Paprika

2-4 lbs Shrimp, peeled and de-veined

4 T Parsley, chopped

Kosher salt and cracked black pepper Preheat the oil in a sauté pan. Add the onion, celery, bell pepper and garlic, and cook until translucent. Add the tomato puree, sugar, bay leaves and white pepper, and cook for an additional 2 minutes. Add the fresh tomatoes and crab stock and simmer for 1½ hours.

Make a slurry (thick paste) by mixing together the water and cornstarch. Add the slurry to the sauce, stirring well. Simmer for 10 minutes. Adjust the seasoning with salt and cracked black pepper. Serve over seasoned rice and sprinkle with the chopped parsley. Serves 4-6

Bourbon House
Barbeque Shrimp
For a dish that’s easy to eat,
and still has that classic Barbeque
Shrimp presentation, peel the
shrimp before adding them to the
sauce. Leave the shrimp out, and
you have a great New Orleans
barbeque sauce recipe.
1 t Garlic, chopped
1 T Butter
1 lb Jumbo Louisiana shrimp
3 T Worcestershire sauce
1 T Crystal hot sauce
1 Lemon, juice only
2 t Creole seasoning
2 t Cracked black pepper
1 C Abita Amber beer
1 C Butter, chilled and
1 t Fresh rosemary, minced
French bread, thickly sliced on
the diagonal, warmed

Lightly sauté the garlic in the butter in a medium sauté pan. Add the shrimp and cook for 1 minute on each side.

Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning and cracked pepper. Add the beer and stir to deglaze the sauté pan. Cook until reduced by ½.

Reduce the heat to medium and add the butter one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon. Stir in the rosemary. Ladle into bowls. Serve with hot French bread. Serves

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2013-08-08 digital edition

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