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New Orleans BBQ Shrimp




Source of Recipe


201 Restaurant


List of Ingredients




1 lb 16-20 Shrimp
2 t Creole Seasoning Mix
1 t Cracked Black Pepper
4 oz BBQ Base (recipe follows)
4 oz Heavy Cream
5 oz Whole Unsalted Butter
Salt To Taste



Recipe



1· Marinate peeled and deveined shrimp in cracked black pepper and creole seasoning while you prepare the BBQ base.
· When base is complete, place 1 tablespoon oil in sauté pan over medium-high heat.
· When hot, add shrimp.
· Brown shrimp on both sides and remove from pan.
· Deglaze pan with BBQ base and allow to reduce to a syrup consistency.
· Add cream and reduce by 1/2.
· Reduce heat and return shrimp to pan.
· Stir in softened butter.
· Season to taste.
· Serve with sourdough croutons or over rice.

BBQ Base:

1 lb 16-20 Shrimp, Shells and Heads
1 Small Onion, large dice
1 Stalk Celery, large dice
1 Carrot, large dice
6 Cloves Garlic
1 T Black Peppercorns
1 Bay Leaf
1 C Red Wine
2 C Worcestershire
Salt

Method:

· Remove shells and heads from shrimp and place in a large saucepan with 3 tablespoons cooking oil.
· Sauté until lightly browned, add onion, celery, carrot, garlic and peppercorns to pan and brown over medium heat for 5 minutes.
· Deglaze with red wine and reduce by 3/4.
· Add Worcestershire and bay leaf.
· Simmer 30 minutes over low heat.
· Strain liquid off and set to cool.
· This base may be stored in a refrigerator for up to 2 weeks; in a sealed container or frozen