Village Tavern's Shrimp Bayou - WBRC FOX6 News - Birmingham, AL

Village Tavern's Shrimp Bayou

SHRIMP BAYOU

Yield: 1 SERVING

 

 

INGREDIENTS

 

2 Tbsp.           Oil, 80/20

8 Each                        Jumbo Shrimp, Peeled and Deveined, Tail on

½ tsp.             Blackening Spice or Cajun Seasoning

 

1 ½ Cups        Bayou Sauce (Recipe Follows)

 

1 Cup              Rice

1 Cup              Sauteed Mixed Vegetables

 

 

PROCEDURE

 

  1. 1.    Pre-heat sauté pan with oil, then season shrimp with Blackening Spice. Then place in pan and sauté until cooked halfway.
  2. 2.    Add Bayou sauce and bring to a simmer. Reduce by ¼, making sure that the shrimp is cooked.
  3. 3.    Serve shrimp with rice and sauteed mixed vegetables.

 

BAYOU SAUCE

Yield: 4 CUPS

 

 

INGREDIENTS

 

2 Tbsp.           Oil, 80/20

1 Cup              Yellow Onion, rough chop 1"

2 Tbsp.           Garlic, minced

¾ lb.                Shrimp Heads and Shells

 

3 Tbsp.           Cajun Seasoning

2 Cups            Water

½ Cup             Worcestershire Sauce

½ Cup             Lemon Juice, Fresh

2 ½ Cups        Heavy Cream

 

 

 

 

 

 

PROCEDURE

 

  1. 1.    Pre-heat sauce pot with oil.
  2. 2.    Add onions, garlic, shrimp heads and shells. Saute for 10-15 minutes or until it turns pink.
  3. 3.    Add Cajun Seasoning and sauté for 2 minutes.
  4. 4.    Add water, Worcestershire sauce and lemon juice and reduce by half.
  5. 5.    Strain out shells and place back on stove and reduce by ¼.
  6. 6.    Add heavy cream and simmer for 10-15 minutes until it has a creamy consistency.
  7. 7.    Remove from heat, cool, store and refrigerate until ready to use.

Noon Cooking - June 16, 2010

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