| 6 | 7 | 8 | 9 | 10 |
| 1 | 13 | 26 | 38 | 51 |
|
1
1
/2 Cup Basic shrimp stock
/4 Cup Beer at room temperature
Rinse the shrimp in cold water and drain well. Then pinch off and discard
the portion of the head from the eyes forward [including the eyes, but not
the protruding long spine above the eyes]. Leave as much as possible of the
orange shrimp fat from the head attached to the body. Set aside. : In a
small bowl combine the seasoning mix ingredients. combine 1 stick of the
butter, the garlic, Worcestershire and seasoning mix in a large skillet over
high heat. When the butter is melted, add the shrimp. Cook for 2 minutes,
shaking the pan [versus stirring] in a back-and-forth motion. Add the
remaining 5 tablespoons butter and the stock; cook and shake pan for 2
minutes. Add the beer and cook and shake the pan 1 minute longer. Remove
from the heat. : Serve immediately in bowls with lots of French bread on the
side, or on a platter with cooked rice mounded in the middle and the shrimp
and sauce surrounding it.
LAGNIAPPE: A certain percentage of oil is released when butter is melted,
shaking the pan in a back-and-forth motion and the addition of stock to the
butter keep the sauce from separating and having an oily texture--stirring
doesn't produce the same effect.
Basic Cooked Rice
=
2
2
============================
Cup Uncooked rice [see note]
1/2 Cup Basic stock
1
1
1
1
1
1
-1/2 Tablespoon Onions, chopped very fine
-1/2 Tablespoon Celery, chopped very fine
-1/2 Tablespoon Bell peppers,chopped very fine
-1/2 Tablespoon Unsalted butter [preferred]
/2 Teaspoon Salt
/8 Teaspoon Garlic powder
Pinch white pepper
Pinch black pepper
Pinch cayenne pepper
In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan
snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour,
1
0 minutes. Serve immediately. However, you can count on the rice staying
hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use
a double boiler or warm the rice in a skillet with unsalted butter.
Cajun Bayou Baked Red Snapper
=
1
1
======================
Whole Red Snapper [4 Lb.]
Stick margarine
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