Hello my name is Chris Clime. I’m the Chef de Cuisine at Acadiana Restaurant. Right now we are going show you how to make shrimp stock for New Orleans Style Barbeque Shrimp. First we are going to take our pot; we are going to turn the flame on high. We want to add a little bit of butter, we call as one knob of butter. As we add the actually butter to the pan, well let it until the butter kind of melts.
We’re then going to add the shells and we are going to then, add the rest of our ingredients. Okay, we’re melting the butter right now the butter is melted. Once the butter is melted, okay, still got a little bit of heat to it but not too hot. You don’t really want to brown the butter.
We are going to add our shrimp shells and when you hear the applause that means that you got a good heat to it. The applause is that sound right there, when the actual shrimp shells are cooking. So, we are going to roast the shells a little bit, while they’re roasting we are going to also add some of our aromatics.
We are going to add a little bit of black pepper, fresh ground pepper preferably. We are going to add some Creole seasoning, maybe all of that. We are going to add some shallots, some bay leafs, some garlic. As you can hear the noise, we’re roasting the shells right now. As the shells are roasting, you really can smell the pepper and the creole seasoning. Now what we are going to do is, we are going to glaze with some Abita Amber.
We are going to start off it can be a little bit cold. That’s what we call the glazing. We hit it with the Abita. We let that cook down a little bit and then we are going to add our Worcestershire sauce, we add a little bit of that. We start to reduce a little bit. We added the Lee & Perrins Sauce and after Lee & Perrins we are going to now, switch—we are going to add water to our stock. We add our water, enough water to barely, cover the shrimp shells, we need a little bit more water than that and we are going to just cover the shells.
Once the shells are covered as you can see like here, we are going to cook this for about 15 or 20 minutes, because there’s not many shells in there, the more the shells, it is going to increase the cooking time a little bit more. Since, we have a little bit of liquid in there, about 15-20 minutes on a low simmer and then once that’s done, we are going to roll into make it our New Orleans Style Barbeque Shrimp, here at Acadiana Restaurant, Washington, D.C.