NEW ORLEANS (WWL-TV) -- Chef Devan Giddix of Bourbon House created a Fried Oyster Po’ Boy with Creole Bourbon Sauce. This recipe is a spin-off of the famous Bourbon BBQ Shrimp Po’ Boy served daily at the restaurant.
Oyster Po’ Boy with Creole Bourbon Sauce
1 t Garlic, chopped
1 T Butter
1 lb Jumbo Louisiana shrimp
3 T Worcestershire sauce
1 T Crystal hot sauce
1 ea Lemon, juice only
2 t Creole seasoning
2 t Cracked black pepper
1 C Old Forrester’s Bourbon
1 T Cane syrup
1 C Butter, chilled and chopped
1 t Fresh rosemary, minced
French bread, thickly sliced on the diagonal, warmed
Lightly sauté the garlic in the butter in a medium sauté pan. Add the shrimp and cook for 1 minute on each side. Increase the heat to high and add the Worcestershire sauce, hot sauce, lemon juice, Creole seasoning and cracked pepper. Add the bourbon and cane syrup and stir to deglaze the sauté pan. Cook until reduced by ½.
Reduce the heat to medium and add the butter one piece at a time, mixing until completely incorporated after each addition and cooking until the sauce is thickened enough to coat the spoon. Stir in the rosemary. Ladle into bowls. Serve with hot French bread.