Here is a recipe from the closed restaurant Stephen & Martin. In it’s place is now a location of the New Orleans Hamburger and Seafood chain. What connects me to this location is my time there when it was Cannon’s Uptown. In 1976, the owners of Forty-One Forty-One bar bought Stephen & Martin. They redesigned the restaurant to include a large dining room with windows looking out on St Charles Ave. This was a very popular place to spend Mardi Gras Day. I found this recipe and thought I would share it. Carnival season is in full swing and my thoughts turn to that restaurant on St Charles.
3 1/2 cups Olive Oil
1 cup fresh Lemon Juice
1/4 cup Brown Sugar
3 tablespoons Worcestershire Sauce
2 tablespoons dried Oregano, crumbled
2 tablespoons dried Thyme, crumbled
2 tablespoons minced Garlic Cloves
2 tablespoons Salt
2 tablespoons fresh ground Pepper
1 tablespoon Hot Pepper Sauce
1 tablespoon Red Pepper
2 teaspoons dried Rosemary, crumbled
1 teaspoon Poultry Seasoning
3 Bay Leaves
6 lbs large Shrimp, heads off, unshelled
1 1/2 cups Clarified Butter
1 cup Dry Vermouth
Fluted Lemon Slice ( garnish) (optional)
Parsley Sprig ( garnish) (optional)
Combine olive oil, lemon juice,brown sugar,Worcestershire and all seasonings in a large bowl, whisk well to blend, and let stand at room temperature several hours or overnight.( I like to let it stand overnight to allow the flavors to fully develop). Divide shrimp between 2 large deep skillets. Whisk oil mixture together to distribute seasonings evenly and pour oil mixture over shrimp, dividing evenly. Add 3/4 cup clarified butter to each skillet. Place over low heat and cook, stirring, just until shrimp are pink, about 15 to 20 minutes. Add 1/2 cup vermouth to each skillet and cook 3 minutes. Ladle into serving bowls and garnish with lemon and parsley sprigs, if desired. Serve immediately.
Enjoy!!!
