Description
Frank davis is a resident cook in new orleans as well as hosting his own cooking show. This is his recipe that i have adapted to my preferences. It is wonderful as an appetizer or a superb main course on a cold rainy day.
Ingredients
- Shrimp
- Real Butter
- Onion
- Garlic
- Green Onion
- Celery
- Bell Pepper
- Shrimp Stock
- Whipping Cream
- Whole Milk
- Cream-style Corn
- Bacon
- Basil
- Salt
- White Pepper
- Cayenne Pepper
- Black Pepper
- Tabasco Sauce
- Cilantro
Instructions
- Rinse shrimp in cool water then peel and save shells
- In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells
- Continue boiling until you end up with about 2 cups of stock
- Strain the stock into a bowl, discard shells and onion and set aside
- In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn
- Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes
- Remove the mixture from the dutch oven and separate into 2 equal portions
- Set one portion aside and run the other portion through the food processor until it is finely shredded
- Pour reserved shrimp stock in the dutch oven and add the shredded shrimp / vegetable mixture, whipping cream and whole milk
- Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes
- Add the creamed corn and crumbled bacon, mixing well and cook for another 4 minutes
- As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco
- Next add the reserved whole shrimp, mixing well
- Cover the dutch oven and cook on low heat for about 20 minutes
- Place in serving bowls and garnish with cilantro