Dooky Chase's Breakfast Shrimp

Breakfast/Brunch

Serves 6

Recipe courtesy of New Orleans Classic Brunches, Kit Wohl

Ingredients:

4 tomatoes, very ripe
1 quart boiling water
1 4-ounce stick unsalted butter
1/2 cup onion, diced
1/2 cup bell peppers, diced
2 cloves fresh garlic, fine chopped
2 pounds medium to large shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 fresh basil leaves, chopped
1 tablespoon parsley, chopped

Dooky Chase's Breakfast Shrimp

Click image to enlarge

Method:

In a 2-quart pot, bring water to a boil. Using a slotted spoon or tongs, dip tomatoes into the boiling water for 15 to 20 seconds. Remove, rinse under cold water, slide off peels, core, seed, and chop. Set aside.

In a large saucepan over medium heat, melt butter. Add onions, green peppers, and garlic. Stir until onions are transparent. Add tomatoes; shrimp, and paprika, salt, cayenne pepper, and basil leaves. Stir 10 minutes or until shrimp are cooked (pink throughout.)

Serve over Baked Cheese Grits and garnish with chopped parsley.

NOTE: Heads on unpeeled shrimp are about 1/3 to 1/2 more weight than peeled shrimp.