Monday, February 21, 2005
Dave's Barbequed Shrimp
2 pounds medium large shrimp in their shells, about 42
2 tablespoons Creole Seasoning
16 turns freshly ground black pepper, in all
2 tablespoons olive oil, in all
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter
Peel the shrimp, leaving only their tails attached. Reserved the shells,
sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the
pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate
the shrimp while you make the sauce base. 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 1 minute. Add the reserved shrimp shells, the remaining
Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine,
salt, and the remaining 8 turns 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, for 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. Mound the shrimp in the center of a platter. Spoon the sauce
over the shrimp and around the plate. Garnish with chopped chives.
2 pounds medium large shrimp in their shells, about 42
2 tablespoons Creole Seasoning
16 turns freshly ground black pepper, in all
2 tablespoons olive oil, in all
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter
Peel the shrimp, leaving only their tails attached. Reserved the shells,
sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the
pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate
the shrimp while you make the sauce base. 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 1 minute. Add the reserved shrimp shells, the remaining
Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine,
salt, and the remaining 8 turns 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, for 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. Mound the shrimp in the center of a platter. Spoon the sauce
over the shrimp and around the plate. Garnish with chopped chives.
