Shrimp NuNu

The Hotel Provincial, a beloved hotel on Chartres Street in the French Quarter, is home to Honfleur. This charming wedding and event venue features out-of-this-world catering options from New Orleans-born Executive Chef Etienne Devlin, a member of the family who owns the hotel and a graduate of the Culinary Institute of America in New York. Devlin partners with local farmers and fisherman, using only the freshest ingredients in his creations. We can think of nothing more perfect than intimate “I Dos” in the romantic Hotel Provincial courtyard followed by Shrimp NuNu.

Ingredients:

• 8 large shrimp, peeled and deveined
• Salt, pepper and SeasonAll to taste
• 3 T vegetable oil
• Add 3 oz of Creole Mix (onion, celery, bell pepper)
• 1 tsp. chopped garlic
• ½ C White wine for deglazing
• 4 oz heavy cream
• 1 squirt Worcestershire sauce
• 1 squirt hot sauce
• 1 tsp black pepper
• ½ tsp. SeasonAll
• Fresh chopped parsley
• French bread

Directions:

• Peel and devein shrimp and season to taste with salt, pepper and SeasonAll
• Sauté shrimp in vegetable oil for one minute
• Add Creole Mix (onion, celery, bell pepper) and sauté for another minute
• Add chopped garlic and sauté another minute.
• Deglaze with white wine (reduce until almost dry)
• Add heavy cream.
• As you’re reducing, add 1 squirt Worcestershire sauce, 1 squirt hot sauce, 1 tsp black pepper and ½ tsp SeasonAll
• Sprinkle fresh chopped parsley on top
• Serve over grilled French bread

https://www.honfleurnola.com/