This recipe is by my good friend "Albedo" who resided for years in New Orleans. This is his authentic version.
Serves: 4 as appetizer; 2 as main dish
Prep.Time: 30 minutes
1 pound medium raw shrimp, in shells (headless)
1 ounce olive oil
4 cloves garlic -- minced
2 bay leaves
1/2 teaspoon salt
Dash of dried rosemary
Dash of ground black pepper
1 ounce sauterne wine
Put all ingredients except wine into a 12-inch heavy skillet; cook over high heat 15 minutes, stirring occasionally. Add wine; lower heat and cook about 10 minutes, or until wine evaporates. Serve shrimp in shells, with finger bowls.
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Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved