@chef_boydbrownthe3rd: Voodoo Creole Shrimp 🦐 Ingredients: 1.5 lbs. Jumbo Shrimp (tails on, cleaned, and deveined) 3 tbsp Creole Seasoning (make your own or use Tony Chachere's) 12 oz Dark Lager Beer (use about 9 ounces) 1 cup White Onion (minced) 1 cup Seafood Stock 2 Red Fresno Chili Peppers or any Red Chili Peppers (diced) 2 Large Tomatoes (diced) 8 Garlic Cloves (minced) 1 tsp Hot Sauce (Louisiana brand or something similar) 1 tbsp Worcestershire Sauce Freshly Squeezed Lemon Juice (one lemon) 1 tbsp Brown Sugar 1/2 cup Heavy Cream 1 tbsp Unsalted Butter Parsley for Garnish (chopped) Instructions: Begin by heating 1 tablespoon of unsalted butter over medium heat in a large skillet. Toss in the finely chopped onions, chili peppers, and minced garlic. Sauté until softened and fragrant; this should take about 2-3 minutes. Now, add the Creole seasoning blend to the skillet. Mix these spices well until their fragrance is released and the mixture becomes like a paste, which should take around 2 minutes. Pour in about ¾ of the beer, using it to deglaze the pan. Make sure to scrape off and incorporate those deliciously browned bits from the bottom of the skillet. Bring this mixture to a gentle simmer and reduce it by half; this should take about 10-15 minutes. Add the seafood stock, hot sauce, Worcestershire sauce, lemon juice, brown sugar for a touch of sweetness, and diced tomatoes. Stir in the ingredients and let this simmer away on medium-low heat for approximately 10-15 minutes or until the sauce has reduced by half. Now, add the shrimp and cook them until they naturally curl up and blush pink, which should take around 4 minutes. Pour in the heavy cream and gently mix the sauce into the shrimp. Turn the heat to low and simmer for 1-2 minutes. Garnish with chopped parsley and serve with rice or make a remoulade sauce. Pro Tip: You can also add pasta and cooked andouille sausage to this recipe as well. #creole #shrimp #FoodTikTok #seafood

Boyd Brown III

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Region: US

Sunday 01 October 2023 15:36:13 GMT