makes 6 servings
This is a great lower sodium recipe!
4 Tablespoons, divided Butter, unsalted
3 Cloves Garlic, sliced thin
¾ cup White Onion, minced
24 whole Jumbo Shrimp, peeled and deveined
1 Tablespoon Chef Paul Prudhomme’s Herbal Pizza & Pasta®
½ teaspoon White Pepper, ground
¾ teaspoon File Powder
3 Tablespoons Worcestershire Sauce
12 oz. American Lager
1 ½ cups Seafood Stock, no salt added
1 sprig Fresh Thyme
¼ sprig Fresh Rosemary
1 teaspoon Chef Paul Prudhomme’s Pepper Sauce®
1 teaspoon Creole Mustard
1 teaspoon Dried Shitake Mushroom Powder*
how to prepare
Melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the garlic and white onions and sweat them until they are soft and smell sweet; 4 – 5 minutes. Add the shrimp and the seasonings and sauté for 2 – 3 minutes. Once the shrimp turn a light pink, remove them from the pan and add all of the remaining ingredients except the last 2 tablespoons of butter. Bring the sauce to a rapid boil then reduce the heat cook on a hard simmer for 3 – 5 minutes. The sauce should reduce by a third and thicken slightly. At this point, add the shrimp back to the pan and finish cooking the
shrimp; 2 – 3 minutes. Once the shrimp are cooked, turn off the heat and swirl in the remaining butter. Serve hot over grits.
*If you cannot find Dried Shitake Mushroom Powder, use whole dried mushrooms and dice finely.