Shrimp Breaux Bridge

Custom Catering's

Shrimp Breaux Bridge
Yield - about 2 Gallons

Ingredients
2 CUPS EXTRA VIRGIN OLIVE OIL
2 LBS ONIONS (Diced)
5 LBS FRESH SHRIMP (26 - 30 Count peeled & deviened)
2 TSP WHOLE THYME LEAFS
1 TBSP OREGANO LEAFS
1/4 CUP FRESH BASIL (Packed tightly)
Sauce
1/4 CUP FRESH MINCED GARLIC
2 CUPS RED WINE
2 TBSP LOBSTER BASE
3 BAGS FRESH SPINACH LEAVES
1 CUP CHOPPED BLACK OLIVES
1 TSP LOUISIANA HOT SAUCE
1 TSP WHITE PEPPER
1/2 TSP SALT
1 #10 CAN TOMATO FILETS

Method
In a brazier and over low to medium heat slowly sauté onions in olive oil for about 20 minutes or until very limp and clear, do not brown. Meanwhile, remove all stems from spinach and hand shred leaves, wash under cold water and drain in colander. Raise heat and add shrimp and seasonings. Cook shrimp until they turn pink, do not over cook. Remove shrimp but leave as much liquid in pan as possible.

To the drippings in the pan add the garlic, wine and lobster base; simmer for 5 minutes on medium heat. Add spinach, seasonings and tomato filets. Simmer for 10 minutes or until liquid is reduced, add shrimp simmer for 5 minutes.

Alternate Method
If fresh basil is not available substitute 1 TBSP of dried sweet basil.

Plate Presentation
Use a 4 inch hotel pan and chafer combination. Serve with fresh steamed Louisiana long grain rice.

Chef's Notes:
I designed this dish for a wedding announcement party on the North Shore. When we served the dish word got around how good it was, we couldn’t keep up with the demand. Try this one.

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