Frenchy’s was run by Paul LaPointe, at 1901 E. North Ave. in Milwaukee. This shrimp recipe was slightly adapted by the Milwaukee Journal Sentinel from a recipe shared by Paul Reggie La Pointe, son of Frenchy’s owner and chef, the late Paul La Pointe. He says it is named for his sister and was once listed the menu for $4.

La Pointe suggests using colossal shrimp. “Like all wonderful food, presentation is also important. Wrapping the shrimp in the bacon takes a little practice, but even if it isn’t esthetic, it is still very tasty!”

{Trumpeterhill is on the lookout for other Frenchy recipes for King Crab Reggie, Coquilles St. Jacques, baked pompano en papillote, English lamb chop, “cut to double thickness across the back of a spring lamb, boned and rolled around a lamb kidney, then wrapped in hickory smoked bacon and broiled”.

This recipe is for 4.

Directions:

Shrimp Denise butter:
2 cloves garlic, finely crushed
2 teaspoons Worcestershire sauce
2 teaspoons A-1 steak sauce
½ teaspoon MSG (optional)
½ teaspoon all-purpose seasoning
½ cup (1 stick) butter, room temperature
 
12 very large shrimp (4 to 6 count)
12 (5-inch) strips of bacon
1 ½ cups (raw) wild rice, cooked and drained
Fresh parsley for garnish

Make shrimp Denise butter: Knead crushed garlic, Worcestershire sauce, A-1 sauce, MSG and all-purpose seasoning into the butter. Mold butter into a loaf and wrap it in wax paper. Keep butter very cold in refrigerator until ready for use.

Split shrimp down the back halfway through. Stuff the slit with a slice of Shrimp Denise butter and wrap with a bacon strip, fastening it with a toothpick.

Put the wild rice, cooked and drained, in a long casserole. Broil the shrimp separately for 2 minutes. Turn off broiler and set oven temperature at 350 degrees.

Arrange shrimp in rows over the rice. Place entire dish in oven for 10 minutes. Garnish with fresh parsley and serve. Serve what remains of the butter separately on the hot rice.