BY: PHOTOS: JERRY WARD

Drago’s keeps customers happy with classic dishes

Tommy Cvitanovich, Drago Cvitanovich and Klara Cvitanovich

Appetizer
Drago’s Original Charbroiled Oysters

Entrèe
Herradura Shrimp

Dessert
Hot Brownie à la Mode


Herradura Shrimp
Herradura Mix:
1/2 to 3/4 cup sun-dried tomatoes (cut into strips) reconstituted with white wine
2 sticks whole butter
2 whole yellow onions (diced 1/4-inch cut)
3 tblsp. Vegetable Magic (Chef Paul Prudhomme’s Magic Seasonings)
1/2 tsp. cayenne pepper
2.5 oz. Herradura tequila

Marinate (until rehydrated) sun-dried tomato strips in chardonnay.  In heavy saucepot, melt butter on medium heat. Add onions and caramelize. Add marinated tomatoes and heat thoroughly. Add Vegetable Magic and cayenne pepper, mix well. Deglaze the pan with tequila and burn off the alcohol (be very careful). Allow to cool. Okay to preserve and hold up to 3 days.



Preparation:
1qt. chicken broth
3 lbs. large peeled/deveined
 Louisiana shrimp (tail still on)
Herradura mix
6 tblsp. pine nuts
4 to 6 tsp. garlic, minced
1/4 cup green onions (chopped
 1/8- to 1/4- inch cut)
15 to 20 basil leaves
1 1/2 sticks whole butter
1 qt. fresh tomatoes, diced

Sauté shrimp in chicken broth. Add Herradura mix and all other ingredients and reduce by a quarter.

Plate and serve with a grilled marinated (in olive oil and red-wine vinegar) Portabella mushroom or serve over angel hair pasta. Serves about 6. 


Drago’s, 3232 N. Arnoult Rd., Metairie, 888-9254; Hilton Riverside New Orleans Hotel, 2 Poydras St., 584-3911