southern essentials: awesome po’ boy shrimp

How To Make southern essentials: awesome po’ boy shrimp

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  PREP/PREPARE
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  You will need a good skillet or sauté pan to make this recipe.
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  Fond, Fonds, Fonds Fonds are a great flavor enhancer to many a sauce, and this particular one is no different. Fonds are developed in a pan while cooking things like fish, seafood, pork, beef… whatever. They are the brown bits that form on the bottom of the pan as you are cooking, and they are simply packed with flavor. When I was studying cooking, one of the courses was all about developing fonds. Fonds develop in what I call the “goldilocks zone.” A pan that is not too hot and not too cold. As the liquids begin to evaporate and form the brown bits, keep a close eye on that pan, it takes a bit of practice to know when they are fonds, and not blackened, charred bits… experience is everything. Once they are developed you typically deglaze the pan with a splash or two of wine, or stock, and melt them back into the sauce. Total Yum.
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  The Sacrificial Shrimp In this recipe, two of our twelve shrimp will have to give their lives for the good of the sauce. Allow me to elaborate. Fonds form in a pan by evaporation. The process requires proper heat and time. The problem with something like shrimp, is by the time the fonds have formed, the shrimp are overcooked. So, what are we to do? We will sacrifice two shrimp to help develop the flavor for our sauce, and then cook the others in that sauce to perfection.
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  The Seasoning Mix Lots of good ones out there… I can recommend Old Bay, and Tony Chashere’s Creole, to name two… If you want to try your hand on a good homemade version, check this one out. Yummy stuff. https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/spice-essentials-creole-seasoning.html
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  Gather your ingredients (mise en place).
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  Add about 2 tablespoons each of olive oil and butter to a sauté pan set to slightly over medium heat. While the butter is melting, sprinkle all 12 shrimp with your favorite spice mix. Then add two of them (the sacrificial shrimp) to the pan.
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  Stir the shrimp with the butter and oil, keeping the pan active, until you see the fonds developing on the bottom of the pan. At that point, remove and discard the sacrificial shrimp. You pan should look something like this.
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  Add a splash or two of wine.
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  Use a wooden spoon to melt the fonds into the wine, let it reduce by about half and begins to thicken, about 3 – 4 minutes. If you can trace a line in the sauce with your spoon, it is ready.
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  Add another tablespoon, or two of butter, and add the remaining shrimp.
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  Sauté until they lose their pink color, about 2 – 3 minutes.
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  PLATE/PRESENT
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  Use on a sandwich, salad, over rice, noodles, or just by themselves. Enjoy.
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  Keep the faith, and keep cooking.
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