23 August, 2012

Chef Duke LoCicero's "New Orleans Italian" Shrimp Over Fried Creole Tomatoes | Louisiana Cookin'

 Chef Duke LoCicero's
"New Orleans Italian" Shrimp Over
Fried Creole Tomatoes ingredients
Makes 4 to 6 servings
For the Shrimp:
24 Jumbo Louisiana shrimp, heads on
1.25 cups (10-ozs. US) virgin olive oil
8 cloves fresh garlic sliced thin
1/3 cup green onions, chopped
4 springs fresh rosemary
2 cups (16-ozs. US) white wine
1/4 cup (2-ozs. US) Italian seasoning
2 tsp blackening seasoning
2 tsp lemon pepper
1/4 cup fresh basil
1/4 cup (2-ozs. US) Worcestershire sauce
1/3 cup butter
3-4 lemons, juiced

For Fried Creole Tomatoes:
6 sliced Creole tomatoes
2 cups (16-ozs. US) milk
4 eggs
2 cups all-purpose flour
2 cups Italian breadcrumbs
Oil for frying


For the Shrimp:  Sauté garlic in olive oil. Add shrimp, green onions and rosemary. When shrimp begin to turn pink, add white wine and rest of seasonings, Worcestershire, butter, and finally, lemon. Let simmer until sauce comes together and shrimp are cooked through, about another 10 minutes.

For Fried Creole Tomatoes:  Combine milk with beaten eggs. Dredge sliced tomatoes in flour, then egg wash, then press firmly into bread crumbs; fry until golden brown. Place tomatoes on plate. Spoon shrimp over top of tomatoes.

Slightly adapts Louisiana Cookin' recipe.

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