BBQ Shrimp #1
February 22nd, 2014
BBQ Shrimp #1
Just 3 short months until we hit New Orleans! Every restaurant in New Orleans has BBQ Shrimp and Gumbo. Every restaurant makes it a little different. So, this is the #1 rendition that was a hit! It is pretty easy, give it a try.
Ingredients:
2.5 pounds of large, raw, tail and shell on shrimp
3 TBSP Creole Seasoning (spice blend recipe to follow)
1 TBSP Canola Oil
1/2 cup chopped onions
2 TBSP minced garlic
2 Cups Shrimp stock
1/2 cup Worcestershire sauce
1/4 dry white wine
2 cups cream or milk
4 TBSP butter
1 TBSP chopped chives
Salt and pepper
2 TBSP flour
6-8 pieces of bread, or leftover buns.
Directions:
1. Peel the shrimp shells. Keep the tails on. Put shells into a small pot with 2 cups of water. Bring to a boil. Use this water as your shrimp stock.
2. Season shrimp with 1.5 TBSP creole seasoning. Add to large sauté pan with a little canola oil. Cook just so the shrimp turn pink and remove. Keep warm.
3. Make the sauce; in the same large hot pan, add onions, garlic and chives. Cook for 2 minutes. Add 2 TBSP flour to pan and mix around with wooden spoon. Cook for about 3 minutes to make a roux.
4. Add the Worcestershire, milk, wine, butter, shrimp stock, and remainder creole seasoning. Stir and let simmer for at least 30 minutes stirring occasionally. Taste. Add salt, pepper or butter to taste.
5. While sauce is simmering, lightly butter the bread and season with garlic powder. Put under the broiler for 3-4 minutes. Serve BBQ shrimp and the sauce with a few pieces of bread to SOP up the juice!
Creole Seasoning:
2.5 TBSP Paprika
2 TBSP salt
2 TBSP garlic powder
1 TBSP black pepper
1 TBSP onion powder
1.5 TBSP cayenne pepper
1 TBSP dried oregano
1 TBSP dried thyme
This dish is a little spicy. So, I paired it with a white blend that has a little acidity to it but finishes clean with a hint of lemon. Some like a little lemon on their BBQ shrimp. So, I thought this wine was a great match! This wine is a very affordable non-vintage wine that you can find almost anywhere. You have to use the first 1/4 cup for the BBQ shrimp though!
Firecracker
White Blend
Enjoy, until next time,
Julianne
BBQ Shrimp #1
Just 3 short months until we hit New Orleans! Every restaurant in New Orleans has BBQ Shrimp and Gumbo. Every restaurant makes it a little different. So, this is the #1 rendition that was a hit! It is pretty easy, give it a try.
Ingredients:
2.5 pounds of large, raw, tail and shell on shrimp
3 TBSP Creole Seasoning (spice blend recipe to follow)
1 TBSP Canola Oil
1/2 cup chopped onions
2 TBSP minced garlic
2 Cups Shrimp stock
1/2 cup Worcestershire sauce
1/4 dry white wine
2 cups cream or milk
4 TBSP butter
1 TBSP chopped chives
Salt and pepper
2 TBSP flour
6-8 pieces of bread, or leftover buns.
Directions:
1. Peel the shrimp shells. Keep the tails on. Put shells into a small pot with 2 cups of water. Bring to a boil. Use this water as your shrimp stock.
2. Season shrimp with 1.5 TBSP creole seasoning. Add to large sauté pan with a little canola oil. Cook just so the shrimp turn pink and remove. Keep warm.
3. Make the sauce; in the same large hot pan, add onions, garlic and chives. Cook for 2 minutes. Add 2 TBSP flour to pan and mix around with wooden spoon. Cook for about 3 minutes to make a roux.
4. Add the Worcestershire, milk, wine, butter, shrimp stock, and remainder creole seasoning. Stir and let simmer for at least 30 minutes stirring occasionally. Taste. Add salt, pepper or butter to taste.
5. While sauce is simmering, lightly butter the bread and season with garlic powder. Put under the broiler for 3-4 minutes. Serve BBQ shrimp and the sauce with a few pieces of bread to SOP up the juice!
Creole Seasoning:
2.5 TBSP Paprika
2 TBSP salt
2 TBSP garlic powder
1 TBSP black pepper
1 TBSP onion powder
1.5 TBSP cayenne pepper
1 TBSP dried oregano
1 TBSP dried thyme
This dish is a little spicy. So, I paired it with a white blend that has a little acidity to it but finishes clean with a hint of lemon. Some like a little lemon on their BBQ shrimp. So, I thought this wine was a great match! This wine is a very affordable non-vintage wine that you can find almost anywhere. You have to use the first 1/4 cup for the BBQ shrimp though!
Firecracker
White Blend
Enjoy, until next time,
Julianne
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