BBQ Shrimp #2
June 11th 2014
BBQ Shrimp #2
After being inspired in New Orleans and bringing home some wonderful spices from New Orleans I created version 2 of our favorite food to eat....
Ingredients:
1.5 pounds of Jump Shrimp (shells and tail on but deveined)
2 TBSP NOBBS
2 TBSP Olive oil
1/2 Vidalia onion, chopped fine
2 TBSP garlic
2 TBSP chives
4 TBSP butter
3-4 TBSP flour
1/2 cup white wine
1/2 cup worsteshire
1 3/4 cup milk
2 cups shrimp stock (see below)
4 dashes of Tabasco
Directions:
1. Season shrimp with 2 TBSP of New Orleans BBQ Shrimp Seasoning (NOBBSS)
2. Heat 2 TBSP olive oil in a large sauté pan. Add the shrimp and cook until just pink and remove the shrimp
3. Add onion, chives, garlic and let cook for about 4 minutes
4. Add 2 TBSP butter and stir to melt
5. One TBSP at a time add the flour, stirring with a wooden spoon. Cook, stirring for at least 4 minutes. The darker you want your sauce, the longer you should stir. If it looks like a pasty mess, you have made a good roux!
6. Slowly stir in the wine, worsteshire, milk, remaining butter and shrimp stock. Stir and let simmer for a few minutes. See how the consistency of the sauce is for your liking. You will have extra shrimp stock if you want your sauce to be thinner, you can stir more in.
7. Add your Tabasco and shrimp back to the pan. Heat for 1 minute and then serve.
Toast your bread: Get a big French bread loaf. Cut in half lengthwise and then into wedges. Spread with butter and sprinkle with garlic butter. Put under broiler for 4-5 minutes and serve your toasty bread with the shrimp!!!!
Shrimp Stock: Remove the shells from your shrimp and add to a small pot. Fill with water and put over heat on the stove. When you a ready to use it, just ladle it into your sauce. This is shrimp stock, the smart - and cheap way! You can even add salt, pepper, and seasonings to your stock.
The wine I used today was:
Nuevo Mundo
2013 Sauvignon Blanc
2013, Chile
Maipo Valley
This wine is organic and has a great light, juicy flavor that is perfect to cook with. I used this wine to make my mussels on the next post and my Cajun pasta coming up!
BBQ Shrimp #2
After being inspired in New Orleans and bringing home some wonderful spices from New Orleans I created version 2 of our favorite food to eat....
Ingredients:
1.5 pounds of Jump Shrimp (shells and tail on but deveined)
2 TBSP NOBBS
2 TBSP Olive oil
1/2 Vidalia onion, chopped fine
2 TBSP garlic
2 TBSP chives
4 TBSP butter
3-4 TBSP flour
1/2 cup white wine
1/2 cup worsteshire
1 3/4 cup milk
2 cups shrimp stock (see below)
4 dashes of Tabasco
Directions:
1. Season shrimp with 2 TBSP of New Orleans BBQ Shrimp Seasoning (NOBBSS)
2. Heat 2 TBSP olive oil in a large sauté pan. Add the shrimp and cook until just pink and remove the shrimp
3. Add onion, chives, garlic and let cook for about 4 minutes
4. Add 2 TBSP butter and stir to melt
5. One TBSP at a time add the flour, stirring with a wooden spoon. Cook, stirring for at least 4 minutes. The darker you want your sauce, the longer you should stir. If it looks like a pasty mess, you have made a good roux!
6. Slowly stir in the wine, worsteshire, milk, remaining butter and shrimp stock. Stir and let simmer for a few minutes. See how the consistency of the sauce is for your liking. You will have extra shrimp stock if you want your sauce to be thinner, you can stir more in.
7. Add your Tabasco and shrimp back to the pan. Heat for 1 minute and then serve.
Toast your bread: Get a big French bread loaf. Cut in half lengthwise and then into wedges. Spread with butter and sprinkle with garlic butter. Put under broiler for 4-5 minutes and serve your toasty bread with the shrimp!!!!
Shrimp Stock: Remove the shells from your shrimp and add to a small pot. Fill with water and put over heat on the stove. When you a ready to use it, just ladle it into your sauce. This is shrimp stock, the smart - and cheap way! You can even add salt, pepper, and seasonings to your stock.
The wine I used today was:
Nuevo Mundo
2013 Sauvignon Blanc
2013, Chile
Maipo Valley
This wine is organic and has a great light, juicy flavor that is perfect to cook with. I used this wine to make my mussels on the next post and my Cajun pasta coming up!
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