BBQ Shrimp

by Chef Derek St. Romain

Shopping List

• 2 pounds Colossal shrimp (12-15 or 16-20 per pound) or large Prawns shelled but leave tails on, save the shells!
• Black pepper and cajun seasoning blend to coat the shrimp
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 1 onion diced
• ½ cup Worcestershire sauce (Lea and Perrins)
• 4 bay leaves
• 2 tablespoons cajun seasonings
• 2 lemons, peeled
• ½ teaspoon cayenne pepper
• 2 teaspoons paprika
• 1 tablespoons sea salt
• 2 teaspoon white pepper
• ½ cup white wine
• 2 green onions, chopped
• 1/2 cup heavy cream
• 3 tablespoons butter

Instructions

1. Peel the shrimp leaving only the tails on, season the shrimp and set aside.
2. Heat 1 tablespoon olive oil in a large skillet, add the onions and garlic and cook for about a minute and then add the shrimp shells, cajun seasoning and all the ingredients up to and including the green onions.
3. Bring to a boil for 30 minutes, remove from heat cool for about 15 minutes and strain into a bowl.
4. Place back on the heat and cook until dark and syrupy! But don’t burn it.
5. In a separate pan heat the other tablespoon of oil over high heat, and add the shrimp.
6. Cook for 2-3 minutes and add the BBQ sauce and heavy cream, stir and mix for another 3 minutes then remove the shrimp.
7. Add the 3 tablespoons of butter and whisk into the sauce, pour over the shrimp and top with green onions.