Barbecued Shrimp

Barbecued Shrimp

Barbecued Shrimp

4 persons

Time to make:
Not Available

Calories per Servings:
Not Available


2 lb mediumlarge shrimp in their shells, about 42
2 tbp bayou blast
2 tbsp olive oil, in all
1/4 cup chopped onions
2 tbsp minced garlic
2 cup water
1/2 cup worcestershire sauce
2 cups heavy cream
2 tbsp butter
16 turns freshly ground black pepper, in all
3 bay leaves
3 lemons, peeled and sectioned
1/4 dry white wine
1/4 salt
12 rosemary biscuits


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 and biscuits
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
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
Mound the shrimp in the center of a platter. Spoon the sauce over the
shrimp and around the plate. Arrange the biscuits around the shrimp.
Garnish with chopped chives

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