Harahan's William Falgoust has won the Times-Picayune Shrimp Cook-off Contest. His recipe for Shrimp Amelie named after his daughter is given below. The contest had several judges, one of which was Jason Seither of Seither's Seafood on Hickory Ave. Mr. Falgoust won 250 lbs. of shrimp.

Shrimp Amelie Recipe

Serves 4-6

6 tablespoons olive oil, divided

1 medium onion, chopped

3 cloves garlic, minced

1/4 cup celery

1 28-ounce can crushed tomatoes

1/4 teaspoon salt or to taste

1/2 teaspoon pepper

1/4 teaspoon sugar

2 tablespoons fresh lemon juice

1/4 cup heavy cream

2 tablespoons butter

2 pounds wild caught Gulf Shrimp

    peeled & deveined

    cut in half if large

2 tablespoons brandy

2 tablespoons Herbsaint

6 ounces feta cheese crumbled

2 tablespoons chopped parsley

2 tablespoons green onion tops, chopped

3 cups cooked rice

Heat 4 tablespoons olive oil in heavy 2-quart saucepan.

Add onion, celery and garlic and saute until lightly browned.

Add tomatoes, salt, pepper, sugar & lemon juice.

Cook over medium-low heat until thickened.

About 30 minutes, stirring occasionally.

Remove from heat, add in heavy cream and set aside.

Preheat oven to 425 degrees. Melt butter and remaining

2 tablespoons of olive oil in heavy skillet. Salute shrimp just

until pink, add brandy and Herbsaint and set afire carefully,

burning off a bit of the liquor. Place shrimp in casserole dish,

cover with sauce. Sprinkle feta over sauce. Sprinkle with

parsley and green onions.

Bake until bubbly about 10 minutes. Serve over rice.

 

 

 

 
 
Harahan Mayor