August 26, 2013
Louisiana Inspired Seafood Sauce
Not the Emeril's version that was my first introduction to a non BBQ BBQ shrimp, but an Atlanta Chef's version.
This one had no cream and no spices. I wanted to try it, to compare it to Emeril's and because it was healthier without all the cream.
While I love Emeril's version, with a small change here and an addition there, this one could make one hell of a seafood sauce.
I went to work. If you are familiar with NOLA BBQ shrimp, you will be familiar with these ingredients.
Louisiana BBQ shrimp is not even BBQ'd. It's poached in a savory, spicy, cream sauce that screams BREAD PLEASE. I surmise that the Spanish influence of sizzling garlic shrimp helped fuel the sparks that started this dish. Whatever started it, everyone should try it at one time in their life.
This version is extremely easy with ingredients you probably already have in your pantry.
Let's get cooking.
You will need a pound and a half of shell on, deveined large shrimp. A head of garlic, one large lemon, a stick of unsalted butter, Tabasco and Worcestershire sauces. See? Nothing unique.
I made this batch with a touch of cognac to be spooned over a beautiful snapper fillet that I roasted in the oven. The longer you simmer the sauce, the more mellow the ingredients become so for a simple fillet, it's perfect. If I was serving this in a big bowl with peel 'n eat shrimp, I would add minced fresh garlic right before serving.
<U>Louisiana BBQ Shrimp Sauce</u>
makes 1 cup
* 1 stick unsalted butter
* 3 large garlic cloves + 1 for garnish
* 1 tablespoons freshly minced rosemary
* Juice from 1 large lemon, the rinds chopped
* 3 tablespoons Worcestershire sauce
* 1 1/2 teaspoons Tabasco
* 1/2 teaspoon sea salt
* Freshly ground pepper
* 1 tablespoon cream
* 1 tablespoon cognac or brandy
1. Melt 1 tablespoon butter in a saucepan and saute minced garlic until it is fragrant. Add the rosemary, lemon juice and skins, Worcestershire, Tabasco, salt & pepper. Simmer on low for 10 minutes. Strain.
2. Place strained sauce back into the same pan and using the residual heat, melt the rest of the butter into the sauce. Add the cream and cognac. Stir to combine and serve.