BBQ Shrimp Over Creamy Grits
Source of Recipe
RFC - Mr. Bill
Recipe Introduction
8 Servings
List of Ingredients
2 lb shrimp
2 tablespoon Creole seasoning
16 ground pepper turns
2 tablespoon olive oil
1/4 cup onion, chopped
2 tablespoon garlic, minced
3 bay leaves
3 lemons, peeled & sectioned
2 cup water
1/2 cup Worcestershire sauce
1/4 cup white wine, dry
2 cup heavy cream
2 tablespoon butter
Recipe
Peel shrimp and reserve shells. Season the shrimp with Creole
Seasoning and
cracked black pepper. Heat 1 tablespoon of the oil in a large pot over
high heat. When the oil is hot, add the onions and garlic and saute
for one
minute. Add the reserved shrimp shells, the remaining Creole
seasoning,
the bay leaves, lemons, water, Worcestershire, wine, salt and the
remaining
8 turns of black pepper. Stir well and bring to a boil. Reduce the
heat
and simmer for 30 minutes.
Remove from the heat, allow to cool for about 15 minutes, and strain
into a
small saucepan. There should be about 1 1/2 cups. Place over high
heat,
bring to a boil, and cook until thick, syrupy and dark brown about 15
minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat
the
remaining 1 tablespoon of oil in a large skillet over high heat.
When the oil is hot, add the seasoned shrimp and saute them,
occasionally
shaking the skillet, for 2 minutes. Add the cream and all of the
barbecue
base. Stir and simmer for 3 minutes. Remove the shrimp to a warm
platter
with tongs and whisk the butter into the sauce. Remove from the heat.
Makes about 2 cups. Spoon the grits in the center of each place. Place
the
shrimp around the grits. Spoon the sauce over the shrimp and around
the
plate. Garnish with chopped chives.
Yield: 8 servings
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