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Barbecued Shrimp
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Terri McK


  • 2 lbs (.9 kg). medium large shell shrimps, about 42
  • 2 tbsp (30 ml) Creole Seasoning
  • 16 turns of freshly ground pepper
  • 2 tbsp (30 ml) olive oil
  • 1/4 cup (60 ml) chopped onions
  • 2 tbsp (30 ml) minced garlic
  • 3 bay leaves
  • 3 lemons, peeled and sectioned
  • 2 cups (475 ml) water
  • 1/2 cup (125 ml) Worcestershire sauce
  • 1/4 cup (60 ml) dry white wine
  • 1/4 tsp (1 ml) salt
  • 2 cups (475 ml) heavy cream
  • 2 tbsp (30 ml) butter
  • 12 petite rosemary biscuits
  • 1 tbsp (15 ml) olive oil
  • Peel shrimp leaving on tails (reserve shells).
  • Sprinkle shrimp with Creole seasoning and 8 turns of pepper using hand to coat shrimp.
  • Refrigerate shrimp and make sauce.
  • Heat oil in pot over high heat.
  • Add onion and garlic, saute 1 minute.
  • Add reserved shells, bay leaves, remaining seasonings, lemons, water, Worcestershire, wine, salt, and pepper.
  • Stir well and bring to boil.
  • Cook until syrupy and dark brown, about 15 minutes.
  • Reduce heat, cook 30 minutes.
  • Allow to cool 15 minutes.
  • Strain into small saucepan (1 1/12 cups)
  • Place over heat, bring to boil, cook until thick, and syrupy (makes about 4 tbsp (60 ml) to 5 T barbecue base).
  • Heat remaining 1 tbsp (15 ml) oil in large skillet.
  • Add seasoned shrimp and saute, shake skillet for 2 minutes.
  • Add cream and all barbecue base, simmer 3 minutes.
  • Remove shrimp to warm platter.
  • Wisk butter into sauce, remove from heat.
  • Spoon sauce over shrimp and serve on biscuits.
Wonderful look as well as flavor.

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