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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 saut� 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.
� Saut� 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