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Upgrade your comfort food at Chaumette

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ST. LOUIS, MO (KTVI)- Chaumette Winery has welcomed new executive chef Rob Beasley and his gourmet comfort food. Beasley showed how Cajun and Creole influences can satisfy those who flock to the former French settlement of Sainte Genevieve.

Visitors can also look forward to Hinkebein Elk Ranch Meatballs New Orleans BBQ Shrimp appetizers on the Grapevine Grill menu.

New Orleans BBQ Shrimp from the kitchen of Executive Chef Rob Beasley

Step #1 ~ prepare shrimp stock
1 dz         jumbo shrimp, shells on
4 c           water
¼ ea        sliced lemon
¼ ea        white onion
1 t            whole peppercorn
1              bay leaf
Peel and devein the shrimp. Set shrimp aside for marinade, and keep shells for stock. Place shells and other stock ingredients in pot. Bring to a slow simmer and reduce to 1cup liquid. Reserve for sauce recipe, below.
Step #2 ~ prepare shrimp marinade
¼ c          olive oil
2 t            fresh lemon juice
½ c          white wine
1 t            kosher salt
1 t            black pepper
Mix well; toss with shrimp. Marinate 1 hour to overnight.
Step #3 ~ prepare sauce
½ t         cayenne pepper
1 t            Black pepper
1½ t        kosher salt
½ t          crushed red pepper
½ T         dried thyme leaf
2 T          fresh rosemary, finely chopped
½ t          dried oregano leaf
½ lb        butter
2 T          fresh garlic, chopped
2 T          Lea & Perrin Worcestershire
½ T         paprika
1 c           beer
1 c           shrimp stock
2 T          cornstarch
2 T          cold water
Place ingredients in a pot, except the cornstarch and water. Bring to a boil, and cook for 1 minute, then turn off heat. In a separate bowl, mix cornstarch and water. Then add cornstarch and water mixture to sauce, and . Bring back to a boil. Reduce heat, and simmer for 2 minutes.
Step #4 ~ Heat a large skillet on high, add shrimp and a small amount of the marinade. Sear shrimp on one side, flip and drain excess liquid. Then add the sauce. Bring to a boil, reduce to medium heat and cook until shrimp are done. Serve with sliced, grilled baguette bread and chopped green onions for garnish.


Grapevine Grill
Chaumette Winery
24345 State route WW
Ste. Genevieve, MO 63670

For more information visit Chaumette.com