Shrimp Andalouse

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Surf & turf fever took hold of Texas restaurateurs in the ’60s, just as it did in other States. Cathy Porter Lusk, whose dad Harry owned Corpus Christi’s Lahala House, sent us several recipes from a 1964 compilation by Texas restaurateurs George & Anna Bell Williams, “Recipes from the Surf & Sirloin and Other Famous Restaurants.” Most places included in the book had either surf & turf, or, tiki-themed menus; most are also gone now. One of Lusk’s favorite dishes from the book is this flashy, flamed Shrimp Andalouse, once a signature of the Lakeway Inn & Marina on Lake Travis in Austin, Texas.

Makes 2 ample servings


  • 1 lb peeled fresh Gulf jumbo shrimp
  • 1 small clove garlic
  • 1/2 cup finely chopped parsley
  • 3 oz fresh sweet cream butter
  • 4 oz imported dry vermouth
  • salt and pepper to taste


  1. Melt butter in saute pan; add garlic. Saute shrimp in garlic butter until golden brown on the edges. Add chopped parsley and vermouth and flame. Clean pan residue with vermouth. Serve over rice.

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