03-10-2005, 05:14 AM
Barbecued Shrimp
Shrimp:
24 jumbo shrimp, peeled and deveined (save shells!)
1/2 teaspoon salt
1 tablespoon ground black pepper
1/4 cup olive oil
2 cups Barbecue Base
1 cup heavy whipping cream
1 cup cold butter, cut into 1/2-inch pieces
1 1/2 cups croutons
Barbecue Base:
2 cups shrimp shells (use reserved shells from peeling)
2 8-ounce bottles clam juice
1 15-ounce bottle Worcestershire sauce
1/2 cup freshly squeezed lemon juice
3 tablespoons cracked black pepper
3 tablespoons Creole seasoning
1 3/4 teaspoons whole cloves
1 bay leaf [left][font "Arial"][size 2]First, prepare base: Place shrimp shells on a lightly greased baking sheet and bake at 400° F for 10 minutes. Combine shells, clam juice and remaining ingredients in a pot. Bring to boil over medium-high heat, then continue boiling until liquid measures 2 cups. Strain mixture through a fine wire mesh.
Then, cook shrimp: Toss shrimp with salt and pepper. Place a large skillet over medium-high heat; add 2 tablespoons of olive oil to skillet when very hot, approximately 3 to 4 minutes, then place 12 shrimp flat in pan. Sear for 3 minutes (do not stir), flip shrimp and cook for 2 more minutes. Remove shrimp and wipe skillet clean. Repeat process until all shrimp are cooked and set shrimp aside. Add Barbecue Base and cream to empty skillet, stirring constantly. Cook over medium-high heat until mixture comes to a boil, then reduce heat to low. Add butter, whisking gently, until melted. Then add shrimp, stirring until thoroughly heated. Ladle into large bowls and serve with croutons.[/size][/font][/left]
Shrimp:
24 jumbo shrimp, peeled and deveined (save shells!)
1/2 teaspoon salt
1 tablespoon ground black pepper
1/4 cup olive oil
2 cups Barbecue Base
1 cup heavy whipping cream
1 cup cold butter, cut into 1/2-inch pieces
1 1/2 cups croutons
Barbecue Base:
2 cups shrimp shells (use reserved shells from peeling)
2 8-ounce bottles clam juice
1 15-ounce bottle Worcestershire sauce
1/2 cup freshly squeezed lemon juice
3 tablespoons cracked black pepper
3 tablespoons Creole seasoning
1 3/4 teaspoons whole cloves
1 bay leaf [left][font "Arial"][size 2]First, prepare base: Place shrimp shells on a lightly greased baking sheet and bake at 400° F for 10 minutes. Combine shells, clam juice and remaining ingredients in a pot. Bring to boil over medium-high heat, then continue boiling until liquid measures 2 cups. Strain mixture through a fine wire mesh.
Then, cook shrimp: Toss shrimp with salt and pepper. Place a large skillet over medium-high heat; add 2 tablespoons of olive oil to skillet when very hot, approximately 3 to 4 minutes, then place 12 shrimp flat in pan. Sear for 3 minutes (do not stir), flip shrimp and cook for 2 more minutes. Remove shrimp and wipe skillet clean. Repeat process until all shrimp are cooked and set shrimp aside. Add Barbecue Base and cream to empty skillet, stirring constantly. Cook over medium-high heat until mixture comes to a boil, then reduce heat to low. Add butter, whisking gently, until melted. Then add shrimp, stirring until thoroughly heated. Ladle into large bowls and serve with croutons.[/size][/font][/left]