latest attempt by MC7317 after her cooking class during our recent vacation...
New Orleans Style Barbecued Shrimp
ingredients:
- 32 (16 cnt.) shrimp, headed, not shelled, butterfly slice
- 2 sticks butter
- 1/4 cup worcestershire
- 1 Tbsp chopped fresh garlic
- 2 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- salt to taste
- 1 tbsp black pepper
- 1 tsp (or to taste) cayenne pepper
- warm toasted french bread
- Fresh sliced mozzerella cheese
Directions:
- using shears, cut the shell of each shrimp along the top edge, leaving the shell on each shrimp
- combine the next 8 ingredients in a large saute' pan. Simmer for 5 minutes. Add shrimp and cook until done. (slightly firm/rich pink color)
- Serve immediately with hot/melted mozzerella cheese bread quartered into pieces for dipping into sauce.
Side item:
Asparagus Salad with Reggiano Cream Dressing
ingredients for dressing:
- 1 1/2 cups sour cream
- 1/2 cup red wine vinegar
- 1 tbsp chopped garlic
- 1 cup grated reggiano cheese
- black pepper to taste
ingredient for salad:
- 8 slices of pancetta (***can substitute normal bacon for this)
- 40 medium stalks asparagus
- 8 green onions
- 1 juliended red roasted sweet pepper
Method:
- FOr the dressing, combine the first four ingredients in a bowl; mix well. Season with black pepper. Chill til serving time.
- Preheat oven to 350F. PLace pancetta on baking sheet and bake til crisp and brown. Drain fat. Steam or boil asparagus til tender-crisp. Steam green onions til wilted. Arrange asparagus in bunches of fives and tie each bunch with one green onion. Spoon the dressing onto serving plate. Spread the asparagus stems apart at the base and stand in the dressing. TOp with crisp pancetta and roasted sweet pepper.
The evidence... the result was TERRIFIC, BTW.
I know, I know the table/plates/etc were not exactly up to TR quality photo design.. having screaming twins will cause for rapid eating and not using the nice stuff or the dining room in an attempt to decrease cleanup time. LOL