Mike's Shrimp Creole & Bayou Swamp Sauce

Name: Mike's Shrimp Creole & Bayou Swamp Sauce
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: FOR THE SHRIMP BRINE 3 lb Frozen EX Large Raw Gulf Shrimp [shell in - de-veined - rinsed]; 4 tbs Kosher Salt & 3 tbs Granulated Sugar [for the shrimp brine]; FOR THE BAYOU SWAMP SAUCE 1 large Lemon [cut in half - reserve half for shrimp boil]; 3 stick [4 oz] Quality UNSALTED Butter [like Tillamook]; 1 lb Pre-Cooked Smoked Andouille [sliced at angle]; 1/3 cup Red Tabasco [+ extra to taste]; 1/2 cup Seafood Broth; 5 tbsp Jarred Minced Garlic; 1 tbsp Each: Creole Seasoning - Cayenne Pepper - Old Bay Seasoning - Paprika - Red Pepper Flakes - Black Pepper - Onion Powder; 1/2 tsp Italian Seasoning; 1 Medium White Onion [chopped]; 3 large Stalks Celery [with leaves - chopped]; 1/4 cup Chives [chopped]; 1 Medium Green Bell Pepper [chopped]; 1 (12 oz) Bottle Red Tabasco Or Louisiana Hot Sauce [for serving]; 1/2 cup Chopped Fresh Parsley & Chives [for plate garnish]; 1/3 tsp Lemon Pepper; FOR THE KITCHEN EQUIPMENT 1 large Pan With Lid 1 Large Pot With Lid; 1 large Plastic Bowl [for brining shrimp]; 1 large Strainer; FOR THE SOPPING BREAD 2 extra large soft Loaf Artisanal Or French Bread [3" thick sliced]; FOR THE GARLIC BUTTER SPREAD 2 sticks (4 oz) Unsalted Tillamook Real Butter [room temp]; 1/3 cup Shredded Parmesan Cheese; 2 tbsp Puréed Garlic; 1 dash Extra Virgin Olive Oil; 1 tbsp Each: Dried Parsley & Dried Chives; 1/2 tsp Each: Italian Seasoning & Red Pepper Flakes; 1/2 tbsp Creole Seasoning; 1/4 tsp Lemon Pepper; 1/2 tsp Onion Powder

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This is a dish that's definitely more about the spicy broth. This rich Cajun Bayou dish is commonly craved at 3:00 am by those who may have over indulged on Bourbon Street. Those of us that have, usually find ourselves in desperate need of hot spices, salty thick broths, hearty meats and super thick slices of soft absorbant garlic bread. This dish definitely satisfies and certainly sobers one up! Phenomenal work students!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

45 mins

4 servings

Creole Shrimp - Sausage - Bayou Swamp Sauce & Supplies
FOR THE SHRIMP BRINE 3 lb Frozen EX Large Raw Gulf Shrimp [shell in - de-veined - rinsed]
4 tbsKosher Salt & 3 tbs Granulated Sugar [for the shrimp brine]
FOR THE BAYOU SWAMP SAUCE 1 large Lemon [cut in half - reserve half for shrimp boil]
3 stick[4 oz] Quality UNSALTED Butter [like Tillamook]
1 lbPre-Cooked Smoked Andouille [sliced at angle]
1/3 cupRed Tabasco [+ extra to taste]
1/2 cupSeafood Broth
5 tbspJarred Minced Garlic
1 tbspEach: Creole Seasoning - Cayenne Pepper - Old Bay Seasoning - Paprika - Red Pepper Flakes - Black Pepper - Onion Powder
1/2 tspItalian Seasoning
1Medium White Onion [chopped]
3large Stalks Celery [with leaves - chopped]
1/4 cupChives [chopped]
1Medium Green Bell Pepper [chopped]
1 (12 oz)Bottle Red Tabasco Or Louisiana Hot Sauce [for serving]
1/2 cupChopped Fresh Parsley & Chives [for plate garnish]
1/3 tspLemon Pepper
FOR THE KITCHEN EQUIPMENT 1 large Pan With Lid 1 Large Pot With Lid
1large Plastic Bowl [for brining shrimp]
1large Strainer
Bread
FOR THE SOPPING BREAD 2 extra large soft Loaf Artisanal Or French Bread [3" thick sliced]
Garlic Butter Mixture
FOR THE GARLIC BUTTER SPREAD 2 sticks (4 oz) Unsalted Tillamook Real Butter [room temp]
1/3 cupShredded Parmesan Cheese
2 tbspPuréed Garlic
1 dashExtra Virgin Olive Oil
1 tbspEach: Dried Parsley & Dried Chives
1/2 tspEach: Italian Seasoning & Red Pepper Flakes
1/2 tbspCreole Seasoning
1/4 tspLemon Pepper
1/2 tspOnion Powder
1 1/2 tspGranulated Garlic
1/2 tspPaprika [sprinkle optional]

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Steps

45 mins

1

Chef's Note:
Other than the brining process, do not add any additional salt to this dish. The Lemon Pepper, Hot Sauce, Creole and Old Bay Seasonings will each have plenty of sodium within them.
2

For shrimp brine
3

Add 1 cup hot water, 4 tbs kosher salt and 3 tbs granulated sugar to a plastic bowl. Mix well until completely dissolved.
4

Place uncooked, frozen shrimp in bowl and add 4 cups of ice to it. Brine should be at 36° - 40° to be effective. Also, add just enough cold water to totally cover shrimp.
Your shrimp are now dethawing and brining in this mixture. This method will plump your shrimp and lend that delectable fresh snap to them we all crave.
Allow shrimp to brine for 2 hours.
5

Following brine - preheat oven to 350°
6

For vegetables, spices and bayou swamp sauce
7

Fine chop bell pepper, celery with leaves, garlic, white onions, chives, parsley and juice half lemon.
Also, slice pre-cooked Andouille Sausage into bite sized pieces at a slant or angle.
8

In a large pan with tight fitting lid, place all other ingredients [except for shrimp, garnishments other lemon half] and simmer 1/2 hour stirring regularly.
9

In the last 15 minutes of Step #8, bring your 2nd pot with water and 1/2 squeezed lemon to a very rapid boil. Leave lemon half in pot.
Add shrimp for 3 minutes. Drain shrimp in strainer immediately and quickly run cold water over shrimp to halt the cooking process.
10

Quickly peel shrimp and add to simmering Bayou Swamp Sauce. Let simmer on low for 2 minutes. Your shrimp will absorb the Creole seasonings as they tighten up. Stir occasionally.
11

Serve with sides of Tabasco Or Louisiana Hot Sauce and garnish plate with fresh chopped Parsley and Chives.
12

Chef's Note: Make certain you stir this dish well before serving each bowl. If not, all solid ingredients will sink to the bottom of the sauce pan once motion has stopped. At that point, all the oil from the butter will rise to the top.
13

For your garlic spread
14

Evenly slice French Bread into 3" thick slices.
15

Mix all ingredients in the Garlic Butter Seasoning category together very well. Slightly heat in microwave if need be.
16

Place bread on cookie sheet butter side down. Lightly sprinkle bread slices with Paprika for both color and spice if desired.
17

Bake 15 minutes at 350° or, until they're crispy and golden brown. Be careful to not over bake.
18

Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on February 16, 2014 18:49

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!