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Dean's Shrimp la Louisianne Recipe

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This recipe for Dean's Shrimp la Louisianne is from The Jackson Prechter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small onion, chopped
1/2 red bell pepper, chopped
1 tbsp minced garlic
1/4 cup andouille or smoked pork sausage, cut in quarter-inch cubes
3 tbsp butter
2 tbsp flour
1/4 cup white wine
1 cup seafood stock
1 1/2 cups heavy cream
1/2 tsp salt
!/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp red pepper
1/2 tsp thyme
1/2 tsp marjoram
1/4 cup chopped parsley
1/4 cup chopped green onion, whites and green tops
1 lb 26 count shrimp, peeled and deveined
Directions:
Directions:
Heat cream in saucepan and reduce by half. In separate saucepan, saute onion, bell pepper, garlic and sausage in butter until vegetables are softened. Add flour and stir to incorporate. Deglaze with wine, stirring to form paste. Add stock and stir until thickened. Reduce heat and simmer 5 minutes, adding peppers, marjoram and thyme. Stir occasionally to prevent sticking. Add cream and bring to boil. Simmer 5 minutes, then increase heat to full boil. Add shrimp, stirring and simmer 2 or 3 minutes until shrimp are just cooked.

Serve around mound of rice and garnish with chopped parsley and green onion.
Number Of Servings:
Number Of Servings:
4 (or eight appetizers)
Personal Notes:
Personal Notes:
Served with a Dr. Loosen Blue Slate Riesling.

 

 

 

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