Saints Shrimp New Orleans , from A Collection of Fine Free Recipes by Bruce Moffitt, Chef and Restaurant Owner
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Kitchen Safety

Saint's 44 New Orleans Shrimp!

Free New Orleans Shrimp Recipes

New Orleans Shrimp Recipes

Eating Well
is the
Best Revenge!
New Orleans Shrimp Recipes

Free seafood Recipes

Great Cooking Home

Seafood Home

Caviar Beurre Blanc w/ Sturgeon

Fish Soup Funchal

How to Cook and Clean a Lobster

Lobster Newburg

Saints 44 Shrimp


Shrimp Cocktail

Curried Shrimp

Tuna Loaf

Fish with Shrimp Sauce

Fried Oysters

Lobster Cioppino

Oysters Rockefeller

Lobster a La Americaine

Clam Chowder

Lobster Thermidor

Salmon en Papillote

Clams Casino

Saint's New Orleans Shrimp

This is the way I got this recipe from a friend in New Orleans the day after the Saint's mighty victory in Super Bowl 44. I tried it the next night, and thought it was great. Only in New Orleans could this be thought up.

"I just tried this recipe last night and thought you might enjoy it. It is John Besh's take on NO BBQ shrimp, which is not your shrimp on the barbe BBQ shrimp. You might like his new cookbook My New Orleans The Cookbook.

For the sauce base:

  • 1 TB olive oil
  • 2 cups shrimp heads and shells
  • 1/2 cup (yes really) Worcestershire
  • 2 TBs cracked black pepper
  • 2 TBs creole spice
  • 1/2 TSP whole cloves
  • 2 bay leaves
  • Juice of 1 lemon
  • 2 cups water

Heat olive oil over high heat. Add the shrimp heads and shells,and cook, stiring often, for 5 mins. Add the rest and bring to a boil. Reduce heat to moderate and simmer until reduced by half. Strain and reserve.

For the shrimp:

  • 2 lbs shrimp peeled
  • Salt
  • Cracked black pepper
  • 1 cup sauce base
  • 1 cup heavy cream
  • 1 cup butter

Season the shrimp with a little salt and lots of pepper. Put the shrimp and the sauce base, cream and butter in a large skillet over high heat. Bring to a boil and cook for 5 mins. Remove shrimp. Reduce sauce by half until it's a rich mocha color. Pour over the shriimp. Serve with French bread.

This was enough for 3 people. Very rich and very good." Linda Marsalis

This also begs to be played with. My first guess would be a couple small, green, long and hot fresh chilies chopped and added when final sauce reduced, or maybe some scallions or such. A couple teaspoons of coconut cream at the very end. Or maybe a lobster. Cheers

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