How To make Prejean's Barbeque Shrimp
1/2 ts Basil
1/2 ts Bay leaf
crumbled
pn Thyme 1/2 c Beer :
room temp
1 Stick butter
1 t Fresh garlic mince
1 t Sugar
1/2 c Chicken stock
1 tb Blonde roux
1 tb Black pepper
ds Tabasco sauce 1 t Worcestershire sauce
2 lb Shrimp :
medium
In a small bowl combine the seasoning mix ingredients. Combine 1 stick of the butter, the garlic, worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted add the shrimp (deheaded with shell still on) Cook for 2 minutes, shaking the pan. Don't stir. Add chicken stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat. Serve in bowls with a lot of French bread to dip in sauce. Very important to shake pan back and forth and NOT to stir, to blend the sauce well and to prevent oily texture. Source: James Graham; Chef Prejeans Restaurant; Lafayette, La. Recipe By : James Graham From: Date:
How To make Prejean's Barbeque Shrimp's Videos
The Chefs' Table Series®: Cajun Style Cooking
Owner Matt Postal of Lilly’s Gourmet Pasta Express shows co-host Chef Joe Murphy how to make his most popular dish: Cajun Chicken & Shrimp in a cream sauce. Located across the street from Mission Church, Lilly’s features homemade fresh pasta and a number of homemade soups and sandwiches.
Kelsey Roth, certified cicerone discusses with co-host Carol O'Connor his favorite beer that he chose to pair with the Cajun Chicken & Shrimp dish: Brouwerij Bosteels Tripel Karmeliet A Belgian Tripel is one of Kelsey's favorite styles to pair with cajun food. The sweet spiciness that’s traditional to cajun food is a perfect match to the sweet spiciness of a Belgian Tripel. Tripel Karmeliet is still brewed according to the original recipe brewed in 1679 in a Belgian Carmelite Abbey. This beer is unique for the style in that it’s brewed with three different grains: barley, oats and wheat. These grains help to lighten the mouthfeel and smooth it out. The Belgian yeast adds a nice fruity spice that will pair wonderfully with the cajun spices and cream sauce.
Miriam and Hector Morales co-owners of Recreo Coffee and Roasterie in West Roxbury, MA explain how they roast the green coffee beans imported directly from their farm in Nicaragua. Hector demonstrates how the custom made roasting machine in their coffee cafe cooks the beans. The owners make sure there is consistency in the roasting process.
Farm to Table Tip: Steve Verrill of Verrill Farm discusses planting micro greens with co-host Carol O'Connor. He explains he time to start planting seeds. Mustard seeds are discussed.
Restaurant Interview: Carol O’Connor visits Matt Postal at Lilly’s Gourmet Pasta Express and asks him how he started the business, why he choose Mission Hill and how the neighborhood has embraced his cuisine. Matt discussed how he came to choose homemade fresh pasta.
LOUISIANA CRAWFISH BALLS RECIPE
Spicy and deliciously seasoned fried crawfish rounds that are the perfect appetizers. Serve alone or with a dipping sauce.
1 lb frozen crawfish tails (thawed)
1/2 stick unsalted butter
1/3 cup finely diced onion
1/3 cup finely diced bell pepper
2 stalks diced celery
1 TBS crushed garlic
1/4 cup chopped green onions
2 cups Italian style breadcrumbs
1 TBS liquid crab and shrimp boil
2TBS Cajun or creole seasoning
1 tsp onion powder
2 eggs
1/4 cup milk
2 cups all purpose flour
Oil for frying
For the printable full recipe and ingredient list:
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Prejean's Cajun Restaurant in Carencro
After 40 years of being a Lafayette staple, Prejean's Cajun Restaurant is officially re-opened with a new menu, new dining, and the same amazing experience you've always loved! With all this cold weather, there has never been a better time to try their smoked chicken and andouille sausage gumbo. Plus, tons of Lent friendly items on the menu.
Prejean's Cajun Restaurant
Address: 3480 NE Evangeline Throughway, Lafayette, LA 70507
Phone Number: (337) 896-3247
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Shucks Restaurant Baton Rouge, Louisiana
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Meet Your Neighbor - Prejean's
Meet Your Neighbor - Prejean's