90/10 olive oil blend
16/20 marinated shrimp (5 per serving)
Voodoo shrimp sauce
1 once unsalted butter
1.5 ounces Roma tomatoes, diced and seeded
1 teaspoon fresh chives, chopped
2 ounces cornbread
1 tablespoon green onions, chiffonade
Voodoo Shrimp Sauce
Basil
Whole bay leaves
Oregano
Black pepper (ground)
Cayenne
Sugar
Worcestershire sauce
Abita Beer
Heavy whipping cream
To make the sauce, add all ingredients except for the heavy cream into skillet and mix well. Turn heat on medium high.
While mixing with a wire whip, slowly add cream, bring to a boil and reduce for approximately 5 minutes or until the mixture lightly coats the back of a spoon. Remove from the heat. Strain bay leaves out of the sauce.
For the shrimp, heat the sauté pan, once hot, add oil. Add the shrimp and sear on both sides for approximately 1 minute on each side (brown on both sides). Add the sauce, bring to a boil, then simmer until the sauce coats the back of a spoon (nappe). Remove from heat, add butter (monte au buerre) and diced tomatoes and swirl until the butter is fully incorporated into the sauce. Sprinkle in 1/2 of the chives.
Cut a sheet pan of cornbread into 3 by 3 inch squares. Cut each square into triangles. Toast 2 triangles until golden brown on the cut side. Place 2 grilled triangle pieces of cornbread in center of a small/medium appetizer bowl, one as the base and the other leaning on base piece.
Place a shrimp on top of the cornbread pieces. Pour sauce evenly over all shrimp. Sprinkle with the other 1/2 chives and nest chiffonade of green onion on top. Serve immediately.
