Sun, Sep 17|
Buttery BBQ Shrimp with Garlic Bread.
Fall is just around the corner, and this savory seafood meal is delicious. Shonte brings her expertise as an NP and her love for bringing nutritious meals to our table.
Time & Location
Sep 17, 2023, 6:00 PM – 7:00 PM EDT
About the Event
Come and join our house chef, Shonte', nurse practitioner and farmer for her monthly live cooking sessions.
She writes all of her own recipes, and adds her little tips and tricks to bring mouth watering flavors to her dishes.
You can cook with her or just join to watch.
1lb of Large Jump-shell on and deveined shrimp ( I typically get the large shrimp from Costco in the seafood section) (Vegan version- artichoke hearts or King oyster mushrooms)
6 Garlic cloves (we will mince it or buy a jar of minced garlic)
1/2 yellow Onion
2 tbsp Parsley, fresh or dried
2 cups Chicken broth- my favorite brand is Knoor You can also use shrimp broth or vegetable broth
4 tablespoons of Worcestershire sauce
6 tbsp Butter or vegan butter
1/2 cup White wine or sherry cooking wine
1 tablespoon of hot sauce, Crystals is the brand I like best but you can also use sriracha
1 tablespoon of cajun spice (My favorite is Old Bay seasoning)
Salt and pepper to taste
Sliced french bread
2 tablespoons of olive oil
2-3 whole cloves of garlic cut in half
Salt and pepper to taste
Cast Iron Skillet or nonstick skillet pan
Tongs or Large fork
Measuring cups and spoons
Large serving dish
Chop onion, mince all garlic cloves, or use 2 tablespoons of jar minced garlic, cut lemon in half, slice one half of the lemon, chop parsley
Heat skillet over medium heat
Add 1 tablespoon of butter to a hot skillet, add onion and garlic, and saute until translucent
Stir in Cajun seasoning, squeeze half of the lemon juice, add Worcestershire and hot sauce
Once mixed toss in raw shell-on shrimp and cook for 3-5min until all the shrimps are pink coating the sauce into shrimp
Once shrimp are cooked, take the shrimp out of skillet and set aside
Deglaze the same skillet used to cook the shrimp pan to create a roux*(classic New Orleans style cooking), pour in white wine or sherry, and stir to get off-cooked on bits of the pan
Stir in chicken broth and 5 tablespoons of butter and simmer for about 5-10 minutes to thicken the sauce
Once the sauce is thickened, return the shrimp to the sauce and toss and add lemon slices
Garnish with parsley and serve
Heat a small pan with olive oil, sprinkle with salt and pepper, place bread in skillet, rub bread around oil on both sides, and cook until brown, While bread is warm cut the garlic clove in half and rub against bread liberally.
*Roux- fat cooked down to create a thickened sauce from the cooked-on brown bits of the pan