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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Shrimp Louisiana
A 100-year-old brick building houses Sam's Steakhouse.
Yield: 4 generous servings (see tester's note)
2 tablespoons (1/4 stick) unsalted butter, at room temperature
1 1/8 teaspoons minced fresh rosemary
1 1/8 teaspoons minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/8 teaspoon seasoned salt (see note)
1 pinch ground red (cayenne) pepper
16 jumbo shrimp (8 to 12 per pound)
1/4 cup olive oil
2 cups heavy cream
Lemon wedges, for garnish
1. In a bowl, blend butter, rosemary, garlic, Worcestershire sauce, paprika, seasoned salt and cayenne. Let rest for 10 minutes, until mixture turns orange.
2. Peel and devein shrimp, leaving the tails on.
3. Heat oil in a skillet large enough to hold the shrimp in a single layer. (If necessary, use two skillets, dividing the ingredients between them.) Add shrimp and sauté until they turn slightly pink, 30 to 45 seconds per side. Increase heat to medium-high; pour in cream. Bring to a boil, stirring constantly to avoid scorching; let boil until cream reduces by half.
4. Reduce heat to medium. Add flavored butter, stirring until the butter melts and a sauce forms.
5. To serve, place shrimp in individual gratin dishes; pour sauce over and around the shrimp. Garnish with lemon wedges.
Note: Sam's Steakhouse uses a house-made seasoning salt of granulated garlic, granulated onion, kosher salt, paprika and ground pepper; Lawry's seasoned salt is a good substitute.
Tester's note: To make 1 serving, cook 4 shrimp in 1 tablespoon oil in a 10-inch skillet; add 1/2 cup cream, then 1/4 of the flavored butter. Refrigerate or freeze the remaining flavored butter.
Recipe adapted for home kitchens by the Post-Dispatch
Sam's Steakhouse South St Louis
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Shrimp Louisiana Sam's Steakhouse
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Category: Copy Cat Recipes (I have not tried all of these recipes)
Prep Time: Cook Time: Total Time:
Shrimp Louisiana
A 100-year-old brick building houses Sam's Steakhouse.
Yield: 4 generous servings (see tester's note)
2 tablespoons (1/4 stick) unsalted butter, at room temperature
1 1/8 teaspoons minced fresh rosemary
1 1/8 teaspoons minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/8 teaspoon seasoned salt (see note)
1 pinch ground red (cayenne) pepper
16 jumbo shrimp (8 to 12 per pound)
1/4 cup olive oil
2 cups heavy cream
Lemon wedges, for garnish
1. In a bowl, blend butter, rosemary, garlic, Worcestershire sauce, paprika, seasoned salt and cayenne. Let rest for 10 minutes, until mixture turns orange.
2. Peel and devein shrimp, leaving the tails on.
3. Heat oil in a skillet large enough to hold the shrimp in a single layer. (If necessary, use two skillets, dividing the ingredients between them.) Add shrimp and sauté until they turn slightly pink, 30 to 45 seconds per side. Increase heat to medium-high; pour in cream. Bring to a boil, stirring constantly to avoid scorching; let boil until cream reduces by half.
4. Reduce heat to medium. Add flavored butter, stirring until the butter melts and a sauce forms.
5. To serve, place shrimp in individual gratin dishes; pour sauce over and around the shrimp. Garnish with lemon wedges.
Note: Sam's Steakhouse uses a house-made seasoning salt of granulated garlic, granulated onion, kosher salt, paprika and ground pepper; Lawry's seasoned salt is a good substitute.
Tester's note: To make 1 serving, cook 4 shrimp in 1 tablespoon oil in a 10-inch skillet; add 1/2 cup cream, then 1/4 of the flavored butter. Refrigerate or freeze the remaining flavored butter.
Recipe adapted for home kitchens by the Post-Dispatch
Sam's Steakhouse South St Louis
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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