Ingredients:

• Seasoning Mix
• 2 tsp Salt
• 2 tsp Cayenne Pepper
• 1 tsp White Pepper
• 1 tsp Black Pepper
• 1 tsp dried Sweet Basil
• 1 tsp dried Thyme Leaves
• 1/4 cup Chopped Onion
• 1/4 cup Chopped Celery
• 1/2 cup tri-color Bell pepper
• 1/2 cup Veggie oil
• 3/4 Cups All Purpose Flour
• 3 Cups Seafood Stock
• 3/4 Cups Merlot
• 2 Sticks Unsalted Butter
• 2 Lbs Peeled Shrimp
• 1 Cup Finely Chopped Green Onion
• 4 Cups Cooked Rice

  Directions:
  Combine Dry Ingredients in a small bowl, set aside.
  In a separate bowl combine onion, bell pepper and celery.
  In a large Cast Iron Skillet, heat oil over high heat until it begins to smoke, about 4 minutes. With a whisk, gradually add flour, stirring until smooth.
  Continue cooking, whisking constantly, until roux is dark reddish brown (anywhere from 3 to 5 minutes.)
  DO NOT SCORCH.
  Remove from heat and immediately stir in vegetables and 1 T of seasoning mix.
  Continue stirring until cool, about 5 minutes.
  

  In a 2-quart saucepan bring 2 cups of stock to boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until the flour taste is gone, about 2 minutes, whisking constantly, Remove form the heat and set aside.

  In a 4-quart saucepan melt 1 stick of butter over medium heat. Stir in Shrimp. Add the green onions, sauté' for about 1 minute, stirring almost constantly. Add the remaining stick of butter, the merlot, stock mixture and the remaining cup of stock.
  Cook until butter melts and is mixed into the sauce, about 4 to 6 minutes, constantly shaking the pan back and forth versus stirring. Add the remaining seasoning mix, stir well and remove from the heat. Serve immediately. If the sauce starts to break add 2T of stock of water and shake the pan until it combines.

  
  

  Custard Corn Bread | Fried Spare Ribs
  Pictures from the Private Food & Wine Chef Demonstration