Shrimp Bayou Lafourche

New Orleans style cooking. This is such a classic! It’s spicy with a lovely tang from the lemon.

Shrimp Bayou Lafourche
Recipe courtesy of Andrea Apuzzo, Andrea’s Restaurant
Here are the Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons chopped shallots
  • 2 teaspoons chopped garlic
  • 1 teaspoon crushed red pepper
  • 24 medium-size shrimp, peeled and deveined, but with tails on
  • 3 tablespoons brandy
  • 1/2 cup dry white wine
  • 1/2 teaspoon Worcestershire sauce
  • juice of 1 lemon
  • 1 teaspoon fresh rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • ground red pepper (cayenne)
  • 4 tablespoons unsalted butter, softened
  • 4 lemon wedges for garnish
Heat the olive oil in a large skillet over medium-high heat and saute the shallots, garlic, and crushed red pepper until the shallots are transparent, about three minutes. Then add the shrimp and cook, turning once, just until they turn pink, about 3 minutes. Add the brandy, then remove the shrimp and keep them warm. Add the other ingredients to the skillet, except the butter, and simmer until the sauce is reduced by a third, about 10 minutes. Whisk in the butter. Return the shrimp to the pan and cook for 3 to 4 minutes more, coating them well with the sauce. Garnish with lemon wedges and serve. I like to serve this with rice.

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