BBQ Shrimp
Serves 4
Published in: Cuisine At Home
For the Roux
Melt; Whisk in and Bake:
1/2 cup unsalted butter (1 stick)
1/2 cup all-purpose flour
For the Creole Seasoning
Combine:
1 tablespoons paprika
2 teaspoons dried rosemary
2 teaspoons salt
1 teaspoons each black -- white, and cayenne pepper
1/2 teaspoons each dried thyme and oregano
1/2 teaspoons dry mustard
1/4 teaspoons celery seed
3bay leaves -- very finely crumbled
For the Sauce
Saute in 1/2 cup Melted Unsalted Butter:
3 tablespoons Creole Seasoning -- above
2 tablespoonsgarlic -- minced
Add; Bring to a Boil:
2 cup Shrimp Stock or bottled clam juice
1/4 cup honey
1 tablespoons Worcestershire sauce
1 tablespoons tomato paste
1 teaspoon sOld Bay seasoning
Add by Tablespoons:
Prepared roux -- above
For the BBQ Shrimp
Pour Sauce Over; Bake:
1 pounds shrimp -- deveined, shells on (16 - 20 count)
Garnish with:
2 tablespoons scallions -- bias-sliced
Preheat oven to 350 Melt butter in an ovenproof saute pan over medium
heat. Whisk in flour to combine and place the pan on the middle rack of
the oven. Cook roux for 30 minutes, whisking every 10 minutes. When it's
the color of peanut butter, remove it from the oven and set aside.
Increase oven to 425 . Combine all ingredients for the seasoning mixture.
Saute 3 Tbsp Creole Seasoning and garlic in butter in a large saucepan
over medium heat. Add the stock or clam juice, honey, Worcestershire,
tomato paste, and Old Bay. Bring to a boil over medium-high heat, then
whisk in roux 1 T. at a time (you'll only need about 3 Tbsp Freeze extra
roux to use later). The sauce should be the consistency of maple syrup.
Pour sauce over shrimp arranged in a single layer in a shallow baking
dish. Bake 68 minutes, or until shrimp is just firm.
Garnish with scallions. To eat, peel the shrimp by hand. Serve with
French bread to sop up the sauce.
Shrimp Stock
Saute in 2 Tbsp Olive Oil:
1 onion, roughly chopped
2 ribs celery, roughly chopped
2 carrots, roughly chopped
3 cloves garlic, smashed
Add:
8 cup water
Shells from 2 lb. 16 - 20 count shrimp (or 4 cup water and 4 cup
clam juice if no shells)
1 lemon, halved
3 sprigs fresh thyme
2 sprigs fresh parsley
1 sprig fresh rosemary
2 t. kosher salt
1 t. whole black peppercorns
3 bay leaves
Saute onion, celery, carrot, and garlic in oil in a stock pot over
medium-high heat. Cook until onion is translucent, 5 - 8 minutes. Add
the remaining ingredients and bring to a boil. Reduce heat and simmer
for 20 minutes. Strain and cool.
Exported from A Cook's Books -- Recipe management for Macintosh
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