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:
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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.
Meet Your Neighbor: Prejean's
Prejean's can help you prepare for or host any holiday parties you may have coming up. Contact them at David@Prejeans.com or call 337-896-3247.
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Chef Ted Bourque
This Louisiana chef has garnered thousands of YouTube subscribers for releasing weekly, informative cooking tutorials infused with his lively personality.
Chef Ted Bourque was born to be in the kitchen. He was actually born on a kitchen table in his grandparent’s house in Abbeville, Louisiana.
He stayed in the kitchen throughout his childhood and his time with the military. Chef Bourque went on to marry his wife, Shirley, and he published his own cookbook titled “Chef Bourque's Cajun Recipes on the Bayou: The Old, New, and Lost Cajun Recipes of the Bayou.”
Chef Bourque continues to teach his own recipes on classic Louisiana dishes through his YouTube channel, in addition to selling beignets at the Lafayette Farmers and Artisans Market every Saturday morning.
Music from bayoubrothers.net
Shot and edited by Louis Prejean