Barbecued Shrimp
Source of Recipe
unknown
List of Ingredients
2 lbs (.9 kg). medium large shell shrimps, about 42
2 tbsp (30 ml) Creole Seasoning
16 turns of freshly ground pepper
2 tbsp (30 ml) olive oil
1/4 cup (60 ml) chopped onions
2 tbsp (30 ml) minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups (475 ml) water
1/2 cup (125 ml) Worcestershire sauce
1/4 cup (60 ml) dry white wine
1/4 tsp (1 ml) salt
2 cups (475 ml) heavy cream
2 tbsp (30 ml) butter
12 petite rosemary biscuits
1 tbsp (15 ml) olive oil
Recipe
Peel shrimp leaving on tails (reserve shells).
Sprinkle shrimp with Creole seasoning and 8 turns of pepper using hand to
coat shrimp.
Refrigerate shrimp and make sauce.
Heat oil in pot over high heat.
Add onion and garlic, saute 1 minute.
Add reserved shells, bay leaves, remaining seasonings, lemons, water,
Worcestershire, wine, salt, and pepper.
Stir well and bring to boil.
Cook until syrupy and dark brown, about 15 minutes.
Reduce heat, cook 30 minutes.
Allow to cool 15 minutes.
Strain into small saucepan (1 1/12 cups)
Place over heat, bring to boil, cook until thick, and syrupy (makes about 4
tbsp (60 ml) to 5 T barbecue base).
Heat remaining 1 tbsp (15 ml) oil in large skillet.
Add seasoned shrimp and saute, shake skillet for 2 minutes.
Add cream and all barbecue base, simmer 3 minutes.
Remove shrimp to warm platter.
Wisk butter into sauce, remove from heat.
Spoon sauce over shrimp and serve on biscuits.
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