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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.
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