Tommy Cvitanovich, Drago Cvitanovich and Klara Cvitanovich
Appetizer
Drago’s Original Charbroiled Oysters
Entrèe
Herradura Shrimp
Dessert
Hot Brownie à la Mode
Drago’s, 3232 N. Arnoult Rd., Metairie, 888-9254; Hilton Riverside New Orleans Hotel, 2 Poydras St., 584-3911
6
servingsIngredients
- Herradura Mix
1/2-3/4 cup sun-dried tomatoes (cut into strips) reconstituted with white wine
2 sticks whole butter
2 whole yellow onions (diced 1/4-inch cut)
3 tbsp Vegetable Magic (Chef Paul Prudhomme’s Magic Seasonings)
1/2 tsp cayenne pepper
2 1/2 oz Herradura tequila
- Preparation
1 qt chicken broth
3 lbs large peeled/deveined
Louisiana shrimp (tail still on)
Herradura mix
6 tbsp pine nuts
4-6 tsp garlic, minced
1/4 cup green onions (chopped 1/8- to 1/4- inch cut)
15-20 basil leaves
1 1/2 sticks whole butter
1 qt fresh tomatoes, diced
Directions
- Herradura Mix
- Marinate (until rehydrated) sun-dried tomato strips in chardonnay. In heavy saucepot, melt butter on medium heat. Add onions and caramelize. Add marinated tomatoes and heat thoroughly. Add Vegetable Magic and cayenne pepper, mix well. Deglaze the pan with tequila and burn off the alcohol (be very careful). Allow to cool. Okay to preserve and hold up to 3 days.
- Preparation
- Sauté shrimp in chicken broth. Add Herradura mix and all other ingredients and reduce by a quarter. Plate and serve with a grilled marinated (in olive oil and red-wine vinegar) Portabella mushroom or serve over angel hair pasta.
