ANDOUILLE CRUSTED LOUISIANA SHRIMP

Ingredients:
Fresh Louisiana shrimp
2 large onions - sliced
3 bunches green onions - bias cut
6 shallots - shaved
splash of cane vinegar
salt & pepper to taste
Scuppernong preserves

Egg Wash:

3 eggs
1/3 gallon of milk

Crust:

2 oz. all purpose flour
2 oz. bread crumbs
2 oz. cooked and ground Andouille sausage
salt and pepper to taste

Chef: Tory McPhail, Commander's Palace

In a large bowl, whisk together eggs and milk to create egg wash mixture. Set aside. Combine all purpose flour, breadcrumbs, Andouille sausage and salt and pepper. Set aside. Peel, de-vein and clean shrimp thoroughly. Drag each shrimp through prepared egg wash mixture. Shake excess egg wash off quickly then drag immediately through crust mixture. Drop individual shrimp into deep fryer for approximately one minute each, or until cooked. Coat a medium saute pan with olive oil and warm over medium heat. Grill sliced onions, green onions, shallots, cane vinegar and salt and pepper until tender. Pile vegetables onto plate. Arrange crusted shrimp over grilled vegetables and spread reduced scuppernong preserves around the perimeter of plate.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce."

All wines featured on the News Channel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions contact Martin's Wine Manager Todd Alleman at talleman@martinwine.com.