- 4 Tablespoons butter, divided
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced tasso
- 1 Tablespoon chopped thyme
- ¾ teaspoon cayenne pepper
- ¾ teaspoons paprika
- 1 teaspoon chopped garlic
- 4 Tablespoons flour
- 1 cup shrimp stock
- 1 cup heavy cream
- Dash of lemon juice
- Dash of hot sauce
- Oil for frying
- 2 pounds large shrimp
- 1 ½ teaspoons salt
- 1 ½ teaspoons black pepper
Melt two Tablespoons butter in saucepan over medium heat. Add onion,
celery, tasso, thyme, cayenne, paprika and garlic and cook until
vegetables are tender. Add remaining two Tablespoons butter to pan,
then add flour and mix with vegetables. Add shrimp stock and reduce
by half. Add cream and reduce again until thick sauce has formed.
Finish with lemon juice and hot sauce. Set aside.
Cook shrimp in whatever oil or fat you desire, a few minutes on
each side until almost cooked through. Ladle sauce over shrimp and
simmer 5 minutes.
Spoon over warm grits with roasted peppers and cheese mixed in.
Whenever making sauce that have some sort of roux in the base
always add your liquids in stages so that you don’t make the
sauce too thin. It is always easier to thin out a sauce than to
Weinbach Pinot Blanc Reserve, Alsace