Bayou Shrimp* Recipe
Gulf shrimp sautéed with pork tasso and Creole tomato sauce served over two poached eggs, fried green tomatoes and buttermilk biscuit
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Ingredients
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Bayou Shrimp Ingredients
Method
Cooking Directions
- 1
Prepare the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
- 3
Cook the Tasso and Shrimp
Add the diced pork tasso to the skillet and cook for 3 minutes. Stir in the shrimp and Creole seasoning, cooking until the shrimp turn pink, about 3-4 minutes.
- 4
Make the Sauce
Add the canned diced tomatoes, chicken broth, Worcestershire sauce, salt, and black pepper to the skillet. Stir to combine and simmer for 5-10 minutes until thickened.
- 5
Prepare the Dish
To serve, place a fried green tomato slice on each plate, followed by a buttermilk biscuit. Top with the shrimp mixture and finish with a poached egg on top.
