Ingredients
1/2 tsp basil
1/2 tsp bay leaf -- crumbled
1 pinch thyme
1/2 cup beer -- room temp
1 stick butter
1 tsp fresh garlic -- mince
1 tsp sugar
1/2 cup chicken stock
1 tbsp blonde roux
1 tbsp black pepper
1 dash tabasco sauce
1 tsp worcestershire sauce
2 lb shrimp -- medium
Directions
In a small bowl combine the seasoning mix ingredients. Combine 1
stick of the butter, the garlic, worcestershire and seasoning mix in
a large skillet over high heat. When the butter is melted add the
shrimp (deheaded with shell still on) Cook for 2 minutes, shaking
the pan. Don't stir. Add chicken stock; cook and shake pan for 2
minutes. Add the beer and cook and shake the pan 1 minute longer.
Remove from heat. Serve in bowls with a lot of French bread to dip in
sauce. Very important to shake pan back and forth and NOT to stir, to
blend the sauce well and to prevent oily texture. Source: James
Graham; Chef Prejeans Restaurant; Lafayette, La.
Recipe By : James Graham
From: Date:
Servings: 1 servings
Prejean's Barbeque Shrimp Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Fish; Seafood; Shrimp
The History of Recipes
Food historians have tracked the existence of recipes back into history, in fact as far as early Egypt, and possibly even further. Interesting though that maybe, in the main part, these old records were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius tells us how the chefs of Roman times used a good variety of herbs, including a few that are still present in modern kitchens such as thyme, rue and dill. As our culinary historical trip moves to more modern times there are two books which appeared in the 1300s - a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these books are not about the indian curry that appears on menues today, but rather accounts of the types of food on the tables of the wealthy. In the 15th century, the Crusaders brought back many new foods and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices caused a torrent in recipe books, some of which are now in private cookery archives. The introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Prejean's Barbeque Shrimp recipe.
