Jan 202014
 

Here is a recipe from the closed restaurant Stephen & Martin. In it’s place is now a location of the New Orleans Hamburger and Seafood chain. What connects me to this location  is my time there when it was Cannon’s Uptown. In 1976, the owners of Forty-One Forty-One bar bought Stephen & Martin. They redesigned the restaurant to include a large dining room with windows looking out on St Charles Ave. This was a very popular place to spend Mardi Gras Day. I found this recipe and thought I would share it. Carnival season is in full swing and my thoughts turn to that restaurant on St Charles.

3 1/2 cups Olive Oil

1 cup fresh Lemon Juice

1/4 cup Brown Sugar

3 tablespoons Worcestershire Sauce

2 tablespoons dried Oregano, crumbled

2 tablespoons dried Thyme, crumbled

2 tablespoons minced Garlic Cloves

2 tablespoons Salt

2 tablespoons fresh ground Pepper

1 tablespoon Hot Pepper Sauce

1 tablespoon Red Pepper

2 teaspoons dried Rosemary, crumbled

1 teaspoon Poultry Seasoning

3 Bay Leaves

6 lbs large Shrimp, heads off, unshelled

1 1/2 cups Clarified Butter

1 cup Dry Vermouth

Fluted Lemon Slice ( garnish) (optional)

Parsley Sprig ( garnish) (optional)

Combine olive oil, lemon juice,brown sugar,Worcestershire and all seasonings in a large bowl, whisk well to blend, and let stand at room temperature several hours or overnight.( I like to let it stand overnight to allow the flavors to fully develop). Divide shrimp between 2 large deep skillets. Whisk oil mixture together to distribute seasonings evenly and pour oil mixture over shrimp, dividing evenly. Add 3/4 cup clarified butter to each skillet. Place over low heat and cook, stirring, just until shrimp are pink, about 15 to 20 minutes. Add 1/2 cup vermouth to each skillet and cook 3 minutes. Ladle into serving bowls and garnish with lemon and parsley sprigs, if desired. Serve immediately.

Enjoy!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.