Yield - about 80 Shrimp or 1 -1/2 Gallons
1/2 CUP EXTRA VIRGIN OLIVE OIL
1 LB BUTTER
2 MEDIUM ONIONS (Coarsely Chopped)
1 LB CELERY (Coarsely Diced)
1 CUP BELL PEPPER (Cubed)
7 WHOLE BAY LEAF
1 TSP ROSEMARY
1 TBSP SWEET BASIL
1 TBSP OREGANO LEAFS
1 TSP WHOLE THYME
1 TSP FRESH CRACKED BLACK PEPPER
1-1/2 TSP GROUND WHITE PEPPER
1 LEMON (Quartered and de-seeded)
2 TBSP MINCED FRESH GARLIC
1 -1/2 CUPS CONCENTRATED SHRIMP STOCK (See Recipe)
1 TSP GROUND CAYENNE PEPPER or HOT SAUCE
2 CUPS WHITE WINE
1 CUP BBQ SAUCE
1/2 BUNCH SHALLOTS (Optional)
1 TSP SALT (Optional)
12 OZ WHOLE TOMATO FILETS
5 LBS FRESH (Shell and Head On) 16- 20 COUNT SHRIMP
Combine all ingredients (Except tomatoes and shrimp) in Dutch oven and simmer for 45 minutes over low heat. Add tomato filets and allow sauce to cool to room temperature or if you choose, refrigerate. When ready to serve, add the shrimp and simmer over medium temperature for 15 minutes or until the shrimp are pink and the back pulls from the shell. The intent is to slow cook the shrimp so as to allow them the opportunity to absorb the seasoned sauce. If the sauce is too thick add a little extra wine.
If the dish is to be served in a stand-up reception or at any time when the guests should not peel the shrimp; substitute the head-on shrimp with peeled and deveined shrimp. Retain the pants on the shrimp to use as a handle. Also, add an additional 1/2 cup of shrimp stock to the sauce before cooking. Heat the sauce until it starts to bubble, add the cold shrimp and simmer until pink. (3 - 5 minutes) Remove from heat and allow the shrimp to absorb the seasonings. Do NOT overcook shrimp.
If at all possible, serve the shrimp directly out of the Dutch oven with a basket of French toast points to soak up the sauce. A cast iron Dutch oven is a beautiful presentation pot and will hold the heat from cooking a long time. Use a banquet cloth and wrap the Dutch oven. This will help as insulation and hold the heat.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.