So, this was going to be my entry into the Labor Day throw-down.....until I read the fine print on the rules that the main protein had to be either grilled or smoked. I should have read the rules first, but I had plans for this cook for over 2 months when the large 8-10 count white shrimp started hitting the docks during the peak of white shrimp season.
Usually, you use whole shrimp and leave the head on for presentation, but since I bought them on a Sunday and Dinner night was Thursday, I decided to de-head the shrimp and reserve the tails we were to cook on ice. I also wanted to make a shrimp stock for soups this fall/winter. After de-heading the shrimp, I had 7# of shrimp heads.
Ended up with 9 quarts of concentrated shrimp stock. I picked through the discard and found 30 or so extra large shrimp heads in good shape. Put those on a sheet pan and in the freezer until Thursday...
This dish is not difficult, but it has a few components to it. A lot of prep work, some of which can be done ahead of time. I made both the Bechmel sauce and the sweet pepper accent sauce ahead of time. The sweet pepper sauce is from 1 1/2 ripe red bell peppers sauteed down in a little olive oil to soften. I added 1 clove of garlic and 1 TBSP Calabrian pepper paste for a touch of heat. Adjusted with brown sugar and a little salt.
Made the Bechmel sauce ahead of time too...
Simple white roux
Scaling whole milk with spices...
The Buerre Blanc Butter sauce was made fresh the night of the cook.
This dish uses a basic crab stuffing, butterflying the shrimp tails open to fill with the stuffing served over Buerre Blanc and sweet pepper sauce.
I did not add any pepper to the Beurre Blanc, only salt. The seasoning was perfect when the sauces combine.
The Plate:
It has been over 20 years since I've cooked this one. I won't wait that long before I make it again!!!!
Oh, and we had fresh tomato bruschetta, Calabrian Sopressata, and parmesan cheese for appetizer while we put dinner together in the kitchen...
Also enjoyed 2 bottles of wine..
2018 Pio Cesare Barbera D'Alba
2020 Ca Rugate Soave Classico
Usually, you use whole shrimp and leave the head on for presentation, but since I bought them on a Sunday and Dinner night was Thursday, I decided to de-head the shrimp and reserve the tails we were to cook on ice. I also wanted to make a shrimp stock for soups this fall/winter. After de-heading the shrimp, I had 7# of shrimp heads.
Ended up with 9 quarts of concentrated shrimp stock. I picked through the discard and found 30 or so extra large shrimp heads in good shape. Put those on a sheet pan and in the freezer until Thursday...
This dish is not difficult, but it has a few components to it. A lot of prep work, some of which can be done ahead of time. I made both the Bechmel sauce and the sweet pepper accent sauce ahead of time. The sweet pepper sauce is from 1 1/2 ripe red bell peppers sauteed down in a little olive oil to soften. I added 1 clove of garlic and 1 TBSP Calabrian pepper paste for a touch of heat. Adjusted with brown sugar and a little salt.
Made the Bechmel sauce ahead of time too...
Simple white roux
Scaling whole milk with spices...
The Buerre Blanc Butter sauce was made fresh the night of the cook.
This dish uses a basic crab stuffing, butterflying the shrimp tails open to fill with the stuffing served over Buerre Blanc and sweet pepper sauce.
I did not add any pepper to the Beurre Blanc, only salt. The seasoning was perfect when the sauces combine.
The Plate:
It has been over 20 years since I've cooked this one. I won't wait that long before I make it again!!!!
Oh, and we had fresh tomato bruschetta, Calabrian Sopressata, and parmesan cheese for appetizer while we put dinner together in the kitchen...
Also enjoyed 2 bottles of wine..
2018 Pio Cesare Barbera D'Alba
2020 Ca Rugate Soave Classico
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