Brennan's Texas Creole Barbecued Shrimp

Now this is a feast right here.

And you know I love Shrimp.


Thanks to Henry and his lovely wife LaVonne for these recipes.

Enjoy!!!
Bigdaddy




Brennan's Texas Creole Barbecued Shrimp


Barbecue Sauce Base

2 1/2 lemons, peeled and quartered
3 tablespoons coarse-ground black pepper
2 tablespoons seafood seasoning
1 cup Worcestershire sauce
1 cup water
6 cloves garlic

In saucepan combine all ingredients and reduce liquid by half.
Strain liquid through fine-mesh strainer and reserve.


Shrimp

1/3 cup julienne red bell pepper
1/3 cup julienne poblano pepper
1/3 cup sliced yellow onion
3/4 teaspoon minced garlic
1/2 teaspoon vegetable oil
20 shrimp, 16 to 20 count, peeled and cleaned
3/4 cup barbecue sauce base (see recipe, above)
1/4 cup whipping cream


In skillet, sauté peppers, onion, and garlic in oil on medium heat for about 40 seconds.
Add shrimp and sauté for 30 seconds. Stir in barbecue sauce base.
Add cream and simmer 2 to 3 minutes, until shrimp are cooked.

To serve, arrange shrimp, cornbread pudding, and Jicama salad on each plate.
Serves 4.

Source: Texas Monthly February 1994



Cornbread Pudding

1/2 onion, diced fine
1 ounce unsalted butter
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 (15-ounce) can creamed style sweet corn
1 cup heavy cream
2 eggs
1 teaspoon baking powder
2 teaspoons sugar
1/2 cup yellow cornmeal, whole grain, stone ground
1/2 cup shredded Parmesan
1 teaspoon kosher salt
Ground black pepper
2 cups cubed French bread

Heat oven to 350 degrees F.

Saute onions with butter and herbs in an oven safe skillet until translucent.
(I always use a cast iron skillet.)

Combine creamed corn, cream, eggs, baking powder, cornmeal, sugar, Parmesan, salt, and pepper in a large mixing bowl.

Add cubed bread and fold to combine.

Pour batter into skillet, right on top of the onion mixture.
Bake 50 minutes, or until set.

Cool slightly before serving.





Texas Cornbread Pudding

1/2 cup diced yellow onion
1 1/2 cups fresh cut corn, approximately 4 ears
1 tablespoon vegetable oil
4 eggs
2 cups whipping cream
6 cups crumbled cornbread (use your favorite recipe)
1 1/2 cups shredded jalapeño jack cheese
Salt and pepper to taste
1 jalapeño, sliced

Preheat oven to 300 degrees.

Sauté onion and corn in oil on medium high heat until onion is translucent.
Combine eggs, cream, cornbread, 1 cup cheese, onion,and corn mixture in large bowl.

Season with salt and pepper.

Pour mixture in greased 8-inch-square pan.

Sprinkle top with jalapeño slices and remaining cheese.

Set pan in water bath and bake for1 hour or until firm.




Jicama ( I had no idea what this was, I had to look it up) B.D.


For those who still haven't met the jicama it is a vegetable humble, if not homely in appearance. For some reason it is never described for itself but always compared to something else.

It doesn't even get much credit for its own crisp, just sweet enough taste, which is also usually likened to that of other vegetables.

Use it like water chestnuts, some say, or grate it as a passable substitute for daikon.

It is also characterized as a cross between an apple and a potato.

And yet nothing is quite like the jicama, a member of the morning glory family that hails from Mexico and South America.

A cousin of the sweet potato, this underground tuber comes in two types: agua (watery juice) and leche (milky juice).



Like the hot pretzels on the sidewalks of New York, jicama is a street food in its native habitat, sold with a squeeze of lime and a shake of fiery chili powder.

Also called the yam bean root, jicama ranges in weight from a few ounces to 6 pounds. Its crispy white flesh is hidden under a fibrous dust-brown skin, which must be completely stripped off.

Like potatoes, jicamas can be steamed, baked, boiled, mashed or fried.

Unlike potatoes, however, they can also be eaten raw.



Jicama and Avocado Salad

Serves/Makes: 4 Ready In: 1-2 hrs

JALAPENO DRESSING
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 tablespoon diced fresh jalapeno pepper
2 tablespoons milk
1/2 teaspoon lemon juice
1/8 teaspoon onion powder


SALAD
lettuce leaves
3 cups shredded jicama
1 avocado, cut into cubes

In small bowl, combine all dressing ingredients; blend well.
Refrigerate at least 1 hour to blend flavors.

To serve, arrange lettuce leaves on 4 individual serving plates.
Place jicama on lettuce; top with avocado. Serve with dressing.




Jicama Salad

1 medium Jicama, peeled and julienne cut
Juice of one large lime
Salt and pepper to taste

Toss Jicama with lime juice and salt and pepper.

Chill until ready to serve.