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A Fine Mess of BBQ Shrimp




Source of Recipe


Cheryl and Bill Jamison/catgurrl


List of Ingredients




-- Creole Barbecue Sauce --

1/4 cup butter
2 Tbsp Creole mustard
Juice of 1 medium lemon
5 plump garlic cloves, minced
1 Tbsp plus 1 tsp Super Wooster sauce (recipe follows) or other Worcestershire sauce
1-1/2 tsp freshly ground black pepper
1 tsp Tabasco sauce or other hot pepper sauce (or more to taste)
1/2 tsp salt
1/4 tsp cayenne pepper


2 lbs. medium shrimp, peeled but with tails left on (deveined, if desired)
Super Wooster sauce or other Worcestershire sauce, or Tabasco or other hot pepper sauce; or both










Recipe



Melt the butter in a saucepan over medium heat. Add the remaining sauce ingredients and stir to heat through. Place the shrimp in a plastic bag or shallow dish, pour the sauce over them, and refrigerate for about 30 minutes.


Fire up the grill, and bring the temperature to high (1 to 2 seconds with the hand test).


Remove the shrimp from the refrigerator and let them sit at room temperature for about 20 minutes.


Transfer the shrimp to a well-oiled grate or, preferably in this case, to a well-oiled small-mesh grill rack. Grill the shrimp, uncovered, over high heat for 1-1/2 to 2 minutes per side, until just opaque with lightly browned edges. If grilling covered, cook the shrimp for the same amount of time, turning once midway.


Serve the shrimp hot, with Worcestershire sauce and Tabasco sauce on the side for customizing the flavor. We'd start with bowls of gumbo, add a hearty green salad on the side, and end with bread pudding.

Serves 4 or more.

--------------------------

SUPER WOOSTER SAUCE

1 (15-ounce) bottle commercial Worcestershire sauce
3/4 cup water
1/2 medium onion, chopped
2 Tbsp unsulphured molasses
2 Tbsp balsamic vinegar
1 Tbsp chopped anchovies
2 tsp grated fresh horseradish root; or 4 tsp prepared horseradish
2 plump garlic cloves, chopped
1 tsp dried red chile flakes

In a heavy, nonreactive saucepan, bring the ingredients to a boil over high heat. Reduce the heat to medium-low and cook for 50 to 60 minutes. The sauce will be thin with some texture to it. Cool the sauce to room temperature, then spoon it into a blender and puree. Refrigerate for at least 1 day for the flavor to develop. The sauce keeps for months covered and refrigerated. (Makes about 2 cups.)