NPR News

Culinary Creations From The Casino

NPR

Published September 6, 2010 at 4:22 PM EDT

Barbecued Shrimp

Magnolia Buffet at Harrah’s New Orleans

Ingredients:

½ cup canola oil

1 small onion, diced

6 garlic cloves

1 bay leaf

1 teaspoon minced fresh thyme

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh oregano

1 teaspoon sweet paprika

1 teaspoon minced fresh flat-leaf parsley

1 pound 16/20 shrimp with shells and heads

¼ cup brandy

¼ cup dry white wine

½ cup water

½ cup (1 stick) unsalted butter at room temperature

In a large sauté pan or skillet, heat the oil over medium-high heat until shimmering. Add the onion and sauté until lightly browned, about 5 minutes. Add the garlic cloves and sauté until golden, about 2 minutes. Add the herbs and spices and sauté for 1 minute. Add the shrimp and sauté for 2 minutes. Turn off the heat and pour in the brandy. Standing back from the stove, light the brandy with a long match or long-handled lighter. Using caution, shake the pan until the flames subside. Add the wine and return to medium heat. Cook for 1 minute and then add the water. To finish, add the butter and stir until melted. Serve divided among shallow bowls.

Fried Portobello Mushrooms

The Range Steakhouse & Bar at Tunica Roadhouse Casino and Hotel

Balsamic Dressing:

3 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

½ tablespoon Dijon mustard

1 garlic clove, minced

1 tablespoon minced shallot

½ cup olive oil

Salt and freshly grounded pepper

The Mushrooms:

3 Portobello mushrooms, stemmed and cut into ¼ inch thick slices

4 cups all-purpose flour

1 tablespoon kosher salt

2 teaspoons freshly ground pepper

2 teaspoons granulated garlic

Peanut oil for deep-frying

Buttermilk dressing or other dipping sauce for serving

For the balsamic dressing (marinade): In a medium bowl, whisk together the vinegar, lemon juice, mustard, garlic, and shallot. Gradually whisk in the oil. Season with salt and pepper. In a small bowl, soak the mushroom pieces in the balsamic dressing overnight and then drain. In a medium bowl, combine the flour, salt, pepper, and granulated garlic. Stir with a whisk to blend. Add the mushrooms and toss until well coated.

In a Dutch oven or large, heavy pot, heat 2 inches of the peanut oil to 375˚F on a deep-fat thermometer. Add the mushroom pieces and cook until golden brown, 5 to 6 minutes. Using a wire skimmer, transfer to paper towels to drain. Serve hot, with buttermilk dressing or other dipping sauce of choice.