The shrimp are jumpin out of the bayou! Quick scoop those clean and crisp shrimp up! Try cooking Chef Bill’s Creole Shrimp Recipe. Guaranteed to get your Taste-buds a hoppin!
- 3 TBL olive oil (divided into two equal portions)
- 16 jumbo shrimp( 16-20 size)
- 1.25 TBL Beck’s Angel Dust
- 1.25 TBL Beck’s Devil Dust
- 1 shrimp bouillon( Swiss Knorr does a acceptable product)
- ¾ cup white wine ( chardonnay or pinot grisio)
- 2 cups diced tomato
- 4 oz celery, small diced
- 4 oz green bell pepper, small diced
- 4 oz onion, small diced
- 4 ea garlic cloves, sliced
- 2tbl butter, unsalted
- ½ cup water
- 4 scallions, sliced on a bias (will use as garnish)
- 4 cups white or brown rice cooked
- Wash and dry shrimp
- Toss with olive oil and Beck’s Angel Dust and Beck’s Devil Dust
- Add to preheated sauté pan and sauté until halfway cooked (will be pink-white with plenty of “give” to the flesh)
- Remove the shrimp and set aside while we stager cook the rest of the ingredients
- Add celery, pepper, and onion, sauté till lightly caramelized (about 2-3 minutes)
- Now add the garlic, cook till lightly browned about 30 seconds.
- Deglaze the pan with the white wine, allow to flame up, and add bouillon cube.
- Add the diced tomatoes and water, simmer for 2 minutes
- Add the shrimp back to the pan cook for I minute
- Cut butter into 4 equal pieces and add to the sauté pan, turn off the flame. Stir in the butter till fully incorporated into the dish.
- Divide Creole shrimp into 4 equal portions in wide shallow bowls, pull the 4 shrimp per bowl to the outer edge of the bowl to allow room to put a nice round hot steaming scoop( ice cream scoop ) of rice in the center of the bowl and garnish with fresh scallion.
Need to add some Cajun flare to your next event? Try Beck’s Cajun Catering at your next event.
Order King Cake from Beck’s Cajun Café.
If you have been lucky enough to experience Mardi Gras in person, you’ve probably yelled, “Throw me some beads!” and enjoyed catching lots of treasure. During this flamboyant, loud and fun-filled carnival atmosphere, one tradition that appeals to all ages: an extravagant and gaudy, multi-colored purple, green and gold dessert called King Cake.
The colors that make up the King Cake include purple for justice; green for faith and gold for power.
If you’ve never had a slice of King Cake, and are lucky enough to have the trinket in your slice of cake, you probably are wondering why is there a baby in your cake? Tradition dictates the use of a small trinket, usually, a small plastic baby (representing the baby Jesus) which traditionally awards privileges and brings good fortune to whoever discovers it – in the past, it was made of porcelain or even gold. It also brings obligations including hosting the next King Cake Party.
Quickly place your order for King Cake by calling Beck’s Cajun Café at the Reading Terminal Market (215) 592-0505 or the 30th Street Station (215) 282-2800. Continue reading
We set the record yesterday–making our biggest train wreck ever, a 6 foot long sub of Best of Philly sandwich heaven.
We started with a gigantic loaf of hoagie bread…
Then we sauteed steak meat with caramelized onions, salami and andouille sausage and topped it all with American cheese. While that was cooking up to a delicious blend of spicy goodness, we slathered a healthy dose of our Creole Mayo on the bread.
And finally, we filled the bread with the steak mixture, closed it up and sliced it up for all to enjoy. And no, there was not a piece left.
Missed it? Come on into Beck’s for a regular sized version of this Best of Philly winning sandwich!
Looking for a good party? Look no further. Chef Bill will be spicing it up at the June Fete Fairgrounds in support of Abington Memorial Hospital Thursday June 7 at 6:30pm.
This event, which features jazz music, a vacation auction, a cash bar (with Hurricanes!), and the best Cajun food this side of New Orleans, benefits Abington Hospital. Chef Bill will be there cranking out Jambalaya, Etouffe, Gumbo, Shrimp Creole, and other signature dishes.
It’s a great way to have a fun evening and support a worthy cause! See you there!
What a great time we had at the Stotes Regatta last week!
We catered the entire weekend for the BCC team (Bethesda Chevy Chase) and it was a blast.
The theme of the weekend was a “Cajun Tailgate” and we had it covered! The crew team and their families enjoyed an assortment of po’boys: grilled vegetable; blackened chicken; even a black angus burger po’boy.
They also had chicken corn chowder and spicy Cajun Caesar Salad. And for the traditionalists on the riverbanks, we offered hot dogs, potato salad, fruit salad, and all the fixin’s for an all-American tailgate picnic.
We love doing offsite catering! If you have a party or special event call Chef Bill at 215 592 0505, he’ll knock your socks off .