I've had a yen for Killer Shrimp and the lesser known (and now defunct) Bourbon Street Shrimp on Melrose. This recipe was a great place to start. I peeled the shells and tails from the shrimp. I "sweated" about a cup of minced celery (including leaves) and minced onion until transluscent and then a few cloves of minced garlic and sauteed for a few minutes. I added the shells and tails, chicken broth, wine, 2 tablespoons of tomato paste, lots of rosemary and fennel, salt and pepper, a good tablespoon or two of Tabasco and a bay leaf and simmered all day. I poured everything through a mesh sieve discarded solids and whisked in 3 tablespoons of butter at the end before adding the shrimp. I am delighted with the result and cannot wait to tweak it again in the very near future or whenever Henry's puts these huge shrimp on sale again! Thanks for the recipe!
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I've had a yen for Killer Shrimp and the lesser known (and now defunct) Bourbon Street Shrimp...