Name: Fisherman's Market Restaurant and Oyster Bars Shrimp Bienville Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 24 count large shrimp (peeled, deveined, tails on or off); 4 tbsp unsalted butter; 2 tbsp shallots (finely minced); 1 tsp garlic (minced); 1 tsp Creole or mild paprika; 60 ml dry white wine; 30 ml dry sherry (optional, or extra white wine); 240 ml heavy cream; 60 g cream cheese (softened); 40 g grated Parmesan cheese; 40 g grated Gruyère or Swiss cheese; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tsp hot sauce (such as Crystal or Tabasco); 1 tbsp fresh lemon juice; 1 tsp salt; 1 tsp freshly ground black pepper; 2 tbsp finely chopped green onions (scallions); 2 tbsp fresh parsley (chopped) for garnish; 40 g dry breadcrumbs (for topping); 2 tbsp melted butter (for breadcrumbs); 4 cups steamed white rice; 400 g roasted asparagus (or other vegetable); 1 loaf garlic bread or French bread; 4 cups mashed potatoes

Method

Shrimp Bienville

1
Prep the shrimp
Preheat oven to 375°F (190°C). Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and 1/4 tsp black pepper. If using large shrimp, leave tails on for presentation or remove if preferred. Arrange shrimp in a single layer in an ovenproof shallow baking dish or individual au gratin dishes (6 shrimp per portion if serving 4).
2
Cook aromatics
In a medium skillet over medium heat, melt 2 tbsp butter. Add minced shallots and cook, stirring, until softened and translucent, about 2–3 minutes. Add minced garlic and paprika and cook 30 seconds until fragrant.
3
Deglaze
Add the white wine and sherry to the skillet to deglaze, scraping any browned bits from the bottom. Increase heat slightly and simmer until reduced by about half, about 2–3 minutes.
4
Make the sauce
Reduce heat to low. Stir in the heavy cream and softened cream cheese, whisking until smooth and slightly thickened, about 2–3 minutes. Add Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, remaining 3/4 tsp salt and 3/4 tsp black pepper. Cook gently until the sauce coats the back of a spoon, about 3–4 minutes. Stir in grated Parmesan and Gruyère until melted and incorporated. Taste and adjust seasoning.
5
Finish the filling
Remove skillet from heat and fold in chopped green onions and 1 tbsp of chopped parsley. Spoon the warm sauce evenly over the arranged shrimp so each piece is well coated.
6
Breadcrumb topping
In a small bowl, combine dry breadcrumbs with 2 tbsp melted butter and toss to coat. Sprinkle the buttery breadcrumbs evenly over the sauced shrimp. Optional: sprinkle a little extra grated Parmesan on top for color.
7
Bake
Bake in the preheated oven until the sauce is bubbly and the topping is golden and crisp, about 12–15 minutes. If using individual gratins, check at 10 minutes. For a browned top, place under the broiler for 1–2 minutes watching carefully to avoid burning.
8
Rest and garnish
Remove from oven and let rest 2–3 minutes. Sprinkle with remaining chopped parsley and an extra squeeze of lemon if desired. Serve hot with your choice of two sides and bread.

Accompaniments

9
Prepare selected sides while the sauce simmers and shrimp bake. For steamed rice: cook 1 cup uncooked rice (makes about 3 cups cooked) per 2 servings according to package directions with a pinch of salt. For roasted asparagus: toss asparagus with 1 tbsp olive oil, salt and pepper, and roast at 400°F (200°C) for 10–12 minutes until tender-crisp. For mashed potatoes: prepare 2 lbs peeled potatoes boiled until tender, mash with butter and cream or milk to desired consistency and season to taste. Warm garlic or French bread in a 350°F (175°C) oven for 6–8 minutes or toast under a broiler briefly.

Shrimp Bienville Recipe

Ingredients