Shrimp "Muddy Waters"

Main Course

Recipe courtesy of Chef Brian Landry, at Jack Rose, New Orleans

Serves a crowd

  • 5 pounds 10-15 count Royal Red shrimp
  • 3 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 4 tablespoons butter, cubed
  • 2 tablespoons extra virgin olive oil
  • ½ cup onion, minced
  • ½ cup celery, minced
  • ½ cup carrot, minced
  • ¼ cup garlic, minced
  • ½ teaspoon red chili flakes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • ½ tablespoon kosher salt
  • ½ tablespoon sugar
  • 1 tablespoon oregano, chopped
  • 3 tablespoons olive oil

Shrimp Muddy Waters

Click image to enlarge


Peel and devein the shrimp. Season with salt and pepper and refrigerate. Place the shrimp shells in 1.5 quart saucepan, cover with water, and bring to a simmer. Allow shells to simmer for 30-45 minutes. Strain the stock from the shells and reserve, you should have about 1 quart.

In a separate 2-quart sauce pan sweat the onion, celery, and carrot for 4-5 minutes or until aromatic. Add garlic, chili flakes, and tomato paste and sweat for 2-3 more minutes. Deglaze with the white wine. Add salt, sugar, and oregano. Allow contents to come to a boil and reduce by half.

Add shrimp stock and simmer for 15 minutes or until all flavors have had a chance to mesh.

Heat olive oil in a cast iron skillet over medium-high heat. In small batches sear the shrimp on both sides until golden brown and just cooked through (be careful not to overcook). Return all of the shrimp to the cast iron skillet and pour the Muddy Waters sauce over the top. Add the butter a few cubes at a time and stir until well incorporated. Sauce should be a rich brown color with a “muddy” hue.

Shrimp Muddy Waters can be served with grits, over your favorite pasta, or with rice. At Jack Rose we serve it with squid ink campanelle.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive