In Good Taste Recipe: My Nawlins Style Barbecue Shrimp by Josie Ross

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My Nawlins Style Barbecue Shrimp

By Josie Ross

3 pounds U 16-20 shrimp

Spice mixture (Creole seasoning):
2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon dried thyme

2 tablespoons olive oil
1/4 cup onions, diced
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt

Black pepper to taste
2 cups heavy cream
2 tablespoons butter

Crusty bread (like a good baguette), sliced in 1/3 " thick pieces
1 tablespoon chopped chives

Mix all the ingredients together for the spice mixture.

Peel the shrimp, leaving only their tails attached. De-vein them. Reserve the shells and set aside. Sprinkle the shrimp with some of the spice mixture. Refrigerate the shrimp while you make the sauce base.

Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes.

Take the pan off the heat, set aside to cool for about 15 minutes. Strain into a small saucepan. Place over high heat, bring to a boil, and cook till thickened, about 10 minutes.

Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and reserved base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and slowly whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange slices of crusty bread around sauce, garnish with chopped chives.

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