Best Gulf Shrimp In Exotic Spice Recipes

ULTIMATE GULF COAST GUMBO

Steps:

• Peel and devein the shrimp and place in the refrigerator. Place shrimp heads and shells in a large pot, and cover with 2 quarts of water. Cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
• Heat oil in a very large stockpot over medium-high heat. Stir in flour with a long-handled spoon. Cook and stir for several minutes until dark brown and flour is puffing and absorbing the oil. Slowly stir in chicken broth and an equal amount of water. Place chicken in the pot. Add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, Old Bay seasoning, and salt. Boil until chicken is no longer pink and the juices run clear, about 1 1/2 hours.
• Remove chicken from the pot, and set aside until cool enough to handle. Remove and discard bones, and chop chicken into 1 inch pieces.
• Return chicken back to the pot, along with reserved shrimp broth, crab meat, sausage, and shrimp. Add the file powder, and stir from the bottom of the pot. When the gumbo comes to a boil, remove from heat. Continue to stir from the bottom for 1 minute. Serve.

GULF SHRIMP IN EXOTIC SPICE

Steps:

• In a large pot, bring 1 gallon of water to a boil over high heat. In a large skillet, melt 8 tablespoons of butter over medium heat until the butter starts to separate. Add the Vadouvan Exotique and brown the butter over low heat until it begins to smell nutty, 8 to 10 minutes. Let cool until lukewarm, then mix in the remaining butter until incorporated. Stir in the grapefruit juice and season with sea salt.
• Season the boiling water with the kosher salt and vinegar. Add the shrimp, cover with a lid and turn off the heat. Poach for 4 minutes, then drain. When cool enough to handle, peel the shrimp, leaving the heads on, and devein.
• Toss the shrimp in the spiced butter. Serve with the remaining sauce and, if you choose, grapefruit segments.