Creole Shrimp
This is a Keith Orr classic. It can be served as is or over rice.
Ingredients
- 2 tablespoons Olive Oil
- 1 lb shrimp peeled and deveined (retain shells)
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 3 tablespoons Bourbon
- 3 cloves garlic minced
- 1/2 cup whipping cream
- 8 oz ground linguica
- 1 medium onion chopped
- 2 tablespoons Old Bay seasoning
- 2 sprigs fresh thyme
Instructions
- Heat 1 tbs oil in a large heavy skillet over medium heat. Add shrimp shells; saute until brown, about 5 minutes. Reduce heat to medium-low.
- Mix in tomato paste. Add broth, then bourbon, garlic and thyme. Simmer 20 minutes.
- Strain into medium saucepan, pressing on solids. Add cream, simmer until sauce is reduced to 1 cup, about 15 minutes.
- Heat 1 tbs oil in a heavy large skillet over medium heat. Add shrimp, saute just until cooked through, about 2 minutes. Transfer to bowl.
- Add linguiza and onion to skillet, cook until golden brown, about 4 minutes. Add Old Bay seasoning, saute 3 minutes.
- Return shrimp to skillet, add sauce and bring up to simmer. Serve hot.