In The Kitchen: Chef Lou

Association: Reasor’s

Shrimp Blanco
Steak Au Poivre

Shrimp Blanco


1¾ lbs large shrimp
6 oz Portabella mushrooms
1 Cup flour
4 cloves fresh cloves, chopped fine
Juice of 2 lemons
2 Tbsp butter
I tsp fresh oregano
2 Tbsp fresh grated parmesan cheese
2 Cups olive oil
Cooking sherry ¼ Cups
¼ tsp black pepper freshly ground
¼ Cup parsley – chopped
¼ Cup chicken broth
2-3 garlic cloves, minced
1 tbs olive oil
1 tbs coconut oil
Salt and pepper to taste



Dust shrimp with flour and add to large skillet on high heat, add sliced portabella
mushrooms; add oregano and black pepper; when shrimp are cooked half way add
garlic, parmesan cheese, lemon juice, sherry wine, and chicken broth, lower to med heat
and fold in butter

Steak Au Poivre


4 certified angus prime filets 12 oz
1/4 Cup cracked pepper freshly ground
1 Tbsp olive oil
1/4 Cup cognac
3/4 Cup heavy cream
2 tsp butter



Trim all fat off filets & firmly press cracked pepper on both sides. Add olive oil to a large
sauté pan with high heat, cook filets for two minutes on each side then lower to med
heat. Cook steaks until temp reaches 135 degrees then remove and place on platter.
Add cognac to pan and turn up heat to high then add heavy cream and butter, cook
sauce until it thickens and pour over steaks and serve.



Fresh asparagus sautéed with fresh garlic makes a great side dish.



When I was a young chef and wanted to impress my future wife this was the meal that
sealed the deal. It has worked for 38 years of marriage!