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House Of Blues' Voodoo Shrimp




Source of Recipe


Marla


List of Ingredients




HOUSE OF BLUES’ VOODOO SHRIMP

Medium to Large Shrimp 6 each (peeled, deveined, tail on, marinated
Pommace Oil 1 oz
BBQ Shrimp Reduction 4 oz
Whole Butter 1 oz
Chives 1 Tbsp (1/2” slice)
Rosemary Sprig 1 each (3 inches long)
5 x 6 Tomatoes 2 Tbsps (1/4 inch dice)
Cornbread ½ square



Recipe



1) In a sauté pan, heat oil to the smoking point

2) Add shrimp and cook on both sides, about 2 minutes

3) Add reduction and reduce until the sauce becomes thick, almost coating the back of a spoon

4) Add whole butter and tomatoes and swirl to incorporate butter into sauce

5) Cut cornbread in half width-wise and toast in a 400° oven for 3 minutes

6) Place bottom half of cornbread in the middle of a large bowl

7) Place shrimp on top of the cornbread and evenly ladle sauce on top of shrimp

8) Sprinkle with chives, top with remaining top of the cornbread and stick the rosemary sprig on top of the cornbread facing 12 o’clock