Zydeco Shrimp

Ingredients

Featured ingredient: Black and Tan Coffee 10 oz. Bag Ground

• 2 pounds large or extra-large shrimp
• 1 tbs olive oil
• 1/2 medium onion chopped
• 2 tbs minced garlic
• 3 bay leaves
• 2 sprigs rosemary
• 1 lemon peeled and sectioned
• 1 c water
• 1-1/2 c brewed Black & Tan Door County Coffee
• 1/3 c Worcestershire sauce
• 1 c heavy cream
• 2 tbs brown sugar
• 1 14.5-ounce can petite diced tomatoes
• 2 tbs butter
• 2 tbs fresh basil, chopped
• 2 tbs fresh parsley, chopped
• salt and pepper, to taste

Spice Mix

• 2 tsp paprika
• 2 tsp salt
• 2 tsp garlic powder
• 2 tsp freshly ground black pepper
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp mustard seeds
• 1/2 tsp fennel seeds

Instructions

1. Peel and de-vein shrimp, reserving shells.
2. Combine spice mix ingredients in a small bowl. Toss peeled shrimp with 1/2 spice mix and set aside.
3. Heat oil in a heavy-bottomed saucepan over medium heat until shimmering. Add onion and saute until soft, about 2-3 minutes. Add minced garlic and saute until fragrant, about another minute.
4. Add shrimp shells, bay leaves, rosemary, lemon, water, coffee, Worcestershire sauce, and reserved spice mix. Simmer 30 minutes.
5. Strain shrimp peel liquid through a fine mesh strainer into a measuring cup. You should have about 2 cups of broth.
6. Return broth to the saucepan and boil until reduced to 1-1/2 cups, about 15 minutes. Stir in heavy cream and brown sugar. Simmer another 5 minutes.
7. Add shrimp to sauce and boil until just cooked through, about 2-4 minutes.Using a slotted spoon, transfer shrimp to a bowl. Stir in well-drained diced tomato, butter, basil and parsley into sauce. Adjust seasoning to taste.
8. Serve over polenta, grits, garlic mashed potatoes or toasted cornbread wedges. Garnish with additional chopped parsley, if desired.