Chef John Folse's Shrimp Parma - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Shrimp Parma

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
Simple yet elegant, spicy yet subtle. Serve this dish as a hearty appetizer or a light meal.

Ingredients for croutons:
1 French bread loaf cut on an angle into ¾" slices
¼ cup butter
¼ cup olive oil
2 tbsps minced garlic

Method:
In a small sauté pan, combine butter, olive oil and garlic. Bring to 190º F and whisk five to ten minutes until oil and butter are infused with garlic. Do not brown. Place bread slices on a parchment lined cookie sheet. Brush mixture onto bread slices and toast in a 350º F oven until golden brown.

Ingredients for shrimp:
1½ pounds (21-25 count) shrimp
¼ cup olive oil
¼ cup slivered garlic
½ cup diced red onion
½ cup diced celery
½ cup diced bell pepper
½ cup diced tomatoes
¾ tbsp "The Bomb" hot sauce
¼ cup flour
½ cup dry white wine
3 cups chicken stock
4 tbsps fresh chopped basil
salt and pepper to taste
¼ cup freshly grated Parmesan cheese

Method:
Heat olive oil in a large skillet over medium-high heat. Add garlic, onion, celery, bell pepper and tomatoes. Sauté 3-5 minutes until vegetables are wilted. Stir in the Bomb. Add flour and combine well. Add wine, stir, then add chicken stock. Bring to a boil and allow to thicken slightly. Reduce heat and add shrimp. Stir until shrimp are pink and curled. Add 2 tbsps chopped basil and salt and pepper to taste. To serve, place two croutons on each plate. Spoon generous helping of shrimp mixture over croutons and sprinkle with Parmesan and remaining chopped basil.

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