Mike's Shrimp Creole & Bayou Swamp Sauce

• 4 tbs Kosher Salt & 3 tbs Granulated Sugar for the shrimp brine
• 3 stick 4 oz Quality UNSALTED Butter like Tillamook
• 1 lb Pre-Cooked Smoked Andouille sliced at angle
• 1/3 cup Red Tabasco + extra to taste
• 1/2 cup Seafood Broth
• 5 tbsp Jarred Minced Garlic
• 1 tbsp Each: Creole Seasoning - Cayenne Pepper - Old Bay Seasoning - Paprika - Red Pepper Flakes - Black Pepper - Onion Powder
• 1/2 tsp Italian Seasoning
• 1 Medium White Onion chopped
• 3 large Stalks Celery with leaves - chopped
• 1/4 cup Chives chopped
• 1 Medium Green Bell Pepper chopped
• 1 (12 oz) Bottle Red Tabasco Or Louisiana Hot Sauce for serving
• 1/2 cup Chopped Fresh Parsley & Chives for plate garnish
• 1/3 tsp Lemon Pepper
• 1 large Plastic Bowl for brining shrimp
• 1 large Strainer
• 1/3 cup Shredded Parmesan Cheese
• 2 tbsp Pureed Garlic
• 1 dash Extra Virgin Olive Oil
• 1 tbsp Each: Dried Parsley & Dried Chives
• 1/2 tsp Each: Italian Seasoning & Red Pepper Flakes
• 1/2 tbsp Creole Seasoning
• 1/4 tsp Lemon Pepper
• 1/2 tsp Onion Powder
• 1 1/2 tsp Granulated Garlic
• 1/2 tsp Paprika sprinkle optional

1. Chef's Note:
2. FOR SHRIMP BRINE
3. Add 1 cup hot water, 4 tbs kosher salt and 3 tbs granulated sugar to a plastic bowl.
4. Mix well until completely dissolved.
5. Place uncooked, frozen shrimp in bowl and add 4 cups of ice to it.
6. Brine should be at 36 - 40 to be effective.
7. Also, add just enough cold water to totally cover shrimp.
8. Following brine - preheat oven to 350
9. FOR VEGETABLES, SPICES AND BAYOU SWAMP SAUCE
10. Fine chop bell pepper, celery with leaves, garlic, white onions, chives, parsley and juice half lemon.
11. In a large pan with tight fitting lid, place all other ingredients except for shrimp, garnishments other lemon half and simmer 1/2 hour stirring regularly.
12. In the last 15 minutes of Step #8, bring your 2nd pot with water and 1/2 squeezed lemon to a very rapid boil.
13. Leave lemon half in pot.
14. Quickly peel shrimp and add to simmering Bayou Swamp Sauce.
15. Let simmer on low for 2 minutes.
16. Your shrimp will absorb the Creole seasonings as they tighten up.
17. Stir occasionally.
18. Serve with sides of Tabasco Or Louisiana Hot Sauce and garnish plate with fresh chopped Parsley and Chives.
19. Chef's Note: Make certain you stir this dish well before serving each bowl.
20. If not, all solid ingredients will sink to the bottom of the sauce pan once motion has stopped.
21. At that point, all the oil from the butter will rise to the top.
22. FOR YOUR GARLIC SPREAD
23. Evenly slice French Bread into 3" thick slices.
24. Mix all ingredients in the Garlic Butter Seasoning category together very well.
25. Slightly heat in microwave if need be.
26. Place bread on cookie sheet butter side down.
27. Lightly sprinkle bread slices with Paprika for both color and spice if desired.
28. Bake 15 minutes at 350 or, until they're crispy and golden brown.
29. Be careful to not over bake.
30. Enjoy!

salt, seafood broth, garlic, seasoning cayenne pepper, italian seasoning, white onion, celery, chives, green bell pepper, red tabasco, parsley, lemon pepper, shrimp, parmesan cheese, garlic, olive oil, parsley, red pepper, lemon pepper, onion, garlic, paprika

Taken from cookpad.com/us/recipes/343292-mikes-shrimp-creole-bayou-swamp-sauce (may not work)