Barbecue Shrimp
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
1
ingredients
- 8-14 large shrimp, heads on (1 lb, very fresh, no pink in heads, DO NOT REMOVE HEADS, they add a great deal of depth to the sauce)
- 170.09 g cold unsalted butter, cut into cubes
- 9.85 ml ground black pepper
- 9.85 ml black pepper, cracked
- 9.85 ml creole seasoning
- 88.74 ml Lea & Perrins Worcestershire Sauce
- 29.58 ml chopped garlic
- 88.74 ml water
- 1 lemon, juice of
- 2.46 ml cayenne pepper
- 2.46 ml paprika
- 3 bay leaves
- 14.79 ml chopped chives
- 59.14 ml heavy cream
directions
- DO NOT REMOVE HEADS, they add a great deal of depth to the sauce.
- The heads can be removed after cooking and before serving.
- Cut whiskers off of shrimp, if you don’t they will get all tangled.
- In a sauté pan place ½ stick of butter in pan and sauté garlic.
- When garlic is sautéed, place all ingredients except butter, lemon juice and shrimp in pan.
- When ingredients are combined place shrimp in liquid and cook until the shrimp turns pink (cooked).
- Make sure the shrimp are stirred carefully so that all shrimp are coated equally and cooked evenly.
- Move shrimp into colander, reserving liquid and seasonings in sauté pan.
- Turn heat down to medium high and add butter, an ounce at a time, stirring constantly.
- When all butter is melted, continue to stir and reduce liquid until it thickens and becomes very smooth.
- Add lemon juice and stir for 1 minute.
- Add cream and stir constantly for 3 minutes.
- Place shrimp in a bowl and pour sauce over shrimp.
- Serve with slices of warm French bread for dipping.
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RECIPE SUBMITTED BY
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