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Recipe of the Month
Meats & Seafood -
BBQ Shrimp “N’awlins Style”
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| INGREDIENTS |
- 21/2 to 3 pounds raw shrimp
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1 tablespoon Creole seasoning
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1/2 teaspoon cracked black pepper
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2 tablespoons olive oil, divided
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2 tablespoons garlic, minced
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2 bay leaves
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1/2 cup finely chopped onions
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2 lemons, quartered
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2 cups water
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1/2 cup Worcestershire sauce
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1/4 teaspoon salt
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1/4 cup white wine, optional
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2 cups heavy cream
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2 tablespoons butter
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1 tablespoon chopped green onion
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French bread
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| INSTRUCTIONS |
Peel shrimp, leaving tails on; reserve shells. Mix shrimp with Creole seasoning and black pepper. Refrigerate one hour, turning occasionally.
To make barbecue sauce, heat 1 tablespoon oil in a saucepan and sauté onion and garlic. Add shrimp shells, bay leaves, lemons, water, Worcestershire sauce, salt, and wine. Bring to a boil. Reduce heat and simmer for 30 minutes. Cool and strain. Place over high heat; cook until thick and dark (about 15 minutes), stirring often.
In a deep skillet, sauté shrimp in 1 tablespoon oil; add cream and barbecue sauce. Stir and simmer for three to four minutes. Whisk in butter until smooth. Remove shrimp to platter, pour sauce over top, and garnish |
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