DARRYL SETTLES
Darryl Settles is the President of D'Ventures Limited, LLC, a business consulting and
investment company based in Boston, Massachusetts where he has successfully fused
his passions for music and hospitality by transforming unique concepts into acclaimed
events and establishments.
Recognized as an innovative entrepreneur and an icon in Boston's hospitality industry,
Settles has received a myriad of awards for his leadership and vision over the years,
and was most recently awarded the Tiffany "10" Community Award, the Bostonian
We-
Are-Boston Community Leadership Award and Stuff@Night's 100 Players of Boston's
Nightlife.
D'Ventures projects have included The Beehive Restaurant & Lounge, which Settles
helped found and develop. Settles entered the restaurant business in 1990 when he
purchased Bob's Southern Bistro (formerly Bob the Chef's Restaurant) and repositioned
the restaurant to include live jazz music, full carryout service, catering services, and
an
expanded menu. Prior to entering the restaurant business, Settles was a successful
marketing executive at Digital Equipment Company.
Settles' enthusiasm for livening and expanding Boston's music and social scene led him
in 2001 to start the BeanTown Jazz Festival, a weekend of local and national music,
food, and art. Settles founded BeanTown Sounds, an artist-booking agency specializing
in the finest jazz, soul, blues, and top 40 bands in the Boston area in 2003 and now
works with Berklee College of Music to produce future festivals and other jazz related
events.
Settles strong sense of community has prompted him to contribute much of his time
to local boards, institutions, and civic organizations including the Massachusetts
Convention Center Authority; Metropolitan District Commission, Associate
Commissioner; Berklee College of Music Advisory Board; The Huntington Theater
Board; The Museum of Fine Arts Board; and the Massachusetts Restaurant Association
Board.
Settles received his B.S. Degree from Virginia Polytechnic Institute and State University.
Shrimp Creole
This delicious and fragrant meal is straight out of New Orleans. Like so many dishes native to New Orleans, this one start with a roux and builds up. It is not fast food. In New Orleans, food is love and not to be rushed. Take your time, enjoy yourself and your guests will be forever grateful. This is best prepared the day before to allow all the flavors to release. Serve over white rice, with a green salad and french bread if you like.
Utensils needed
Cast iron skillet
sauce pan with lid
Wooden spoon
Ingredients
4 pounds large shrimp - shell on
1/4 c wesson oil
3 T flour
4 shallots or 1 large onion, chopped
1 can tomato paste
4 green peppers, chopped
2 t salt or to taste
2 t black pepper or to taste
1 c shrimp stock (recipe below)
1. Clean (devein) and wash the shrimp.
2. Put the shells in 1 1/2 cups of lightly salted water and simmer covered for 45 minutes to make the stock
3. Make the roux. Heat the oil in a large cast iron skillet over medium high heat until a bit of flour sprinkled in it begins to sizzle. Sprinkle the flour into the oil, stirring constantly. The mixture will begin to turn brown. Continue to stir until the mixture is dark brown. This must be stirred constantly to insure even browning and that the roux does not burn. Reduce heat to medium low once the roux is complete.
4. Add onion and brown slightly, continuously stirring
5. Add the shrimp, salt and pepper, continuously stirring until the shrimp are coated with the roux and none of the roux or the onion stick to the skillet.
6. Add tomato paste and chopped green pepper.
7. Stir 15 minutes over moderate heat (the peppers will release water)
8. Pour in 1 cup of hot shrimp stock and stir for 15 minutes over moderate heat. The flour from the roux will thicken the stock to make the sauce. If the sauce seems too thick, add more stock.
9. Reduce to simmer and cook uncovered for 1 hour, adding salt and pepper to taste.
10. Transfer to a covered dish for serving or an airtight bowl for refrigeration.
Serves 10 - 12