Bbq Shrimp -
Serves 4
Ingredients
For the Roux
Melt; Whisk in and Bake:
1/2 cup unsalted butter (1 stick)
1/2 cup all-purpose flour
For the Creole Seasoning
Combine:
1 tablespoons paprika
2 teaspoons dried rosemary
2 teaspoons salt
1 teaspoons each black -- white, and cayenne pepper
1/2 teaspoons each dried thyme and oregano
1/2 teaspoons dry mustard
1/4 teaspoons celery seed
3 bay leaves -- very finely crumbled
For the Sauce
Saute in 1/2 Cup Melted Unsalted Butter:
3 tablespoons Creole Seasoning -- above
2 tablespoons garlic -- minced
Add; Bring to a Boil:
2 cup Shrimp Stock or bottled clam juice
1/4 cup honey
1 tablespoons Worcestershire sauce
1 tablespoons tomato paste
1 teaspoons Old Bay seasoning
Add by Tablespoons:
Prepared roux -- above
For the BBQ Shrimp
Pour Sauce Over; Bake:
1 pounds shrimp -- deveined, shells on (16 - 20 count)
Garnish with:
2 tablespoons scallions -- bias-sliced
Instructions
Preheat oven to 350°
Melt butter in an ovenproof saute pan over medium heat. Whisk in
flour to combine and place the pan on the middle rack of the oven.
Cook roux for 30 minutes, whisking every 10 minutes. When it's the
color of peanut butter, remove it from the oven and set aside.
Increase oven to 425°.
Combine all ingredients for the seasoning mixture.
Saute 3 T. Creole Seasoning and garlic in butter in a large saucepan
over medium heat.
Add the stock or clam juice, honey, Worcestershire, tomato paste, and
Old Bay. Bring to a boil over medium-high heat, then whisk in roux 1
T. at a time (you'll only need about 3 T. Freeze extra roux to use
later). The sauce should be the consistency of maple syrup.
Pour sauce over shrimp arranged in a single layer in a shallow baking
dish. Bake 68 minutes, or until shrimp is just firm.
Garnish with scallions. To eat, peel the shrimp by hand. Serve with
French bread to sop up the sauce.
Shrimp Stock
Saute in 2 T. Olive Oil:
1 onion, roughly chopped
2 ribs celery, roughly chopped
2 carrots, roughly chopped
3 cloves garlic, smashed
Add:
8 cups water
Shells from 2 lb. 16 - 20 count shrimp (or 4 cups water and 4 cups
clam juice if no shells)
1 lemon, halved
3 sprigs fresh thyme
2 sprigs fresh parsley
1 sprig fresh rosemary
2 t. kosher salt
1 t. whole black peppercorns
3 bay leaves
Saute onion, celery, carrot, and garlic in oil in a stock pot over
medium-high heat. Cook until onion is translucent, 5 - 8 minutes. Add
the remaining ingredients and bring to a boil. Reduce heat and simmer
for 20 minutes. Strain and cool.
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