The Cookbook

Skillet Roasted Shrimp

3 TBS Olive Oil
1 tsp Grated Lemon Zest
4 tsp minced fresh Parsley
1 tsp Garlic Salt
1.5 lbs Large Shrimp (25-30 per pound) in the shell
Freshly ground black pepper
Garlic Compound Butter (see below)

In a bowl combine Olive Oil, Lemon Zest, 2 tsp parsley, and Garlic Salt.
Add the shrimp and toss to coat. Refrigerate for 30 minutes to 1 hour.

Heat a large cast-iron skillet over high heat for about 2 minutes, or until
the surface is hot enough that water bounces and sizzles when sprinkled in it.

Arrange the Shrimp in a single layer in the hot skillet and cook for 3 to 4
minutes on each side, or until the Shrimp becomes rosy pink.

Remove from the heat. Sprinkle with pepper and the remaining Parsley.

Bring the hot skillet directly to the table, placing it on a heavy trivet.
Place the ramekin of compound butter in the center of the skillet. With
your fingers, peel each shrimp and dunk it into the compound butter. If
you are worried about your guests burning themselves, transfer the shrimp to a bowl and give each guest a small ramekin of butter.

4 to 6 servings.


Garlic Compound Butter:

In a small saucepan over low heat, combine 2 cloves of diced garlic, 1 TBS small capers, juice of 1/2 lemon, 2 TBS dry white wine, 1/4 unsalted
butter, at room temperature. Whisk until melted and thoroughly blended.
Pour into a ramekin. Use now or cover and refrigerate for u p to 1 week.
Melt over low heat just before serving. Makes 1/2 cup.

stemyn

Crawfish or Shrimp Etouffe

As in most Louisiana recipes, First you make a roux. The simplest way to do this is below. If you are forced to go to the grocery and are tempted by the bottled roux.. you are taking a big chance. Making a roux takes time, but it is the one single item (well except maybe the brandy) heh... that can make or break your dish...

Carry on......

INGREDIENTS:
8 ounces butter, divided
1/2 C flour
1/2 C chopped onion
1/2 C chopped green pepper
1/2 C chopped celery
2 cloves garlic, minced
1 t salt
1 t cayenne pepper
1/2 t black pepper
1/4 teaspoon thyme
2 C fish stock
2 pounds crawfish tails, peeled
1 C chopped green onions, with tops
6 to 8 T sherry or good brandy, optional, I prefer brandy

PREPARATION:
Make a roux with 4 ounces of butter and flour, cooking over low heat until flour is dark brown; stirring constantly, 20 to 30 minutes. Keep heat low and stir constantly to prevent scorching.

Add the chopped vegetables and seasonings; cook until vegetables are softened. Gradually stir in stock and let simmer 15 minutes or until thickened.

Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer 4 to 5 minutes, cover, remove from heat, and let sit 15 minutes. Serve hot around a mound of rice.

Serves 4.

Ric