SHRIMP LAFAYETTE
I found this recipe in our local newspaper, submitted by a very well know chef. The preperation and ingredients make for a great special occasion meal. Very tasty, you can taste the spices, but they do not over power the delicate taste of the shrimp. I use fresh large Gulf Shrimp for this dish. Do not use the frozen precooked shrimp, they will get rubbery.
Provided by cajunhippiegirl
Categories Creole
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a medium skillet over medium-high heat.
- Add olive oil.
- Toss shrimp into skillet and add blackening season, garlic and shallots.
- Cook for approximately 30 seconds.
- Deglaze pan with white wine and sherry, remove shrimp and set aside.
- Add hot sauce, Worcestershire sauce and mustard.
- Reduce to paste-like consistency.
- Add heavy cream and reduce to sauce consistency.
- Add shrimp back to sauce.
- Cut heat and add in butter.
- Stir butter until well incorporated.
- Serve or hot rice or pasta with crispy french bread and a salad if you want.
Nutrition Facts : Calories 622.5, Fat 42.1, SaturatedFat 15.4, Cholesterol 289.7, Sodium 438.9, Carbohydrate 6.8, Fiber 0.1, Sugar 1.7, Protein 25.1
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