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Paul Prudhomme’s Nipped Tucked Velvet Shrimp with Oysters

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A Home-Reared Chef!


Cook by Instinct, Recipe #27


Share the wealth of a luxurious meal with those you love. Lavish in a serving of spicy, creamy richness from the South: pasta in a cheesy-cream sauce, seasoned with Cajun spices, loaded with shrimp and oysters. There’s nothing closer to heaven than sharing and eating great food—elbow-to-elbow—with family and friends together at the dinner table!


This recipe, tweaked-and-twisted, was inspired by Chef Paul Prudhomme, his recipe titled, “Velvet Shrimp.”


Cook with heart; eat with gusto. Buen Provecho!


This recipe makes four to six servings


Steps 1 (Roasted Goop):


3 garlic bulbs, peeled
1 large shallot, peeled, coarsely chopped
1 sweet onion, peeled, finely chopped
1/4 cup olive oil
1 teaspoon sea salt


In a small, oven-proof pot combine all ingredients, tossing well, cover and bake at 350 degrees for 1-1/2 hours; set “goop” aside.


Steps 2 (Pasta):


12 ounces pasta (or other), cooked in salted water to desired consistency
1/3 cup soft butter


When pasta is cooked, drain and toss with softened butter to coat all strands; set aside covered.


Steps 2 (Marinating Shrimp):


1 1/2 pounds raw, medium white shrimp, shelled, deveined
2 tablespoons sesame oil
3 tablespoons Paul Prudhomme’s Cajun Shrimp Magic
1/2 tablespoon chipotle powder
1 teaspoon onion powder
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
6 cloves garlic, crushed/minced
1/4 cup “Roasted Goop”
1/4 cup cream sherry


In a medium bowl toss all ingredients together; set aside.


Steps 3 (Sautéing Seafood):


2 tablespoons olive oil
3 tablespoons butter
1 bunch green onions (greens only) finely chopped
1 1/2 tablespoons Paul Prudhomme’s Cajun Shrimp Magic


Marinating shrimp
3 cups heavy whipping cream, divided


In a large skillet, on large burner, over high heat, add fats, when they sizzle hard add onions and seasoning and cook for 1 minute. Immediately add marinating shrimp, and stirring occasionally, cook for about 2 minutes, add oysters and 1/2 the cream, and stirring often bring to a quick boil, about 1 minute, add the rest of the cream and cook until shrimp are just plump and pink.


Remove shrimp and oysters with slotted spoon onto a deep plate and set aside. Continue below with the same pan and heat.


Steps 4 (Putting dish together):
2 jars (8-ounces each) raw oysters with juices
1 1/2 cups, each, Muenster and Jarlsberg cheeses, shredded
1/2 cup Jarlsber cheese, shredded


In same pan, still over high heat, frequently whisking, whisk the cream mixture as you bring up to a boil, and cook about four minutes (this reduces and thickens sauce). Turn off heat, and add cheeses, a handful at a time, making sure cheese is melted and incorporated well before each addition. Turn the heat on low-simmer and return shrimp and oysters to skillet. Gently stir to coat shrimp and oysters with sauce, add pasta and toss well. Turn off heat and serve immediately.

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