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| BBQ SHRIMP |
| 5 Servings |
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| Ingredients |
20 each 16/20 Shrimp, peeled and deveined
1 oz. vol Canola Oil
1 T +5 t Green Onions, chopped
2 oz. vol Dry White Wine
1 t Fresh Chopped Garlic
4 T Lea & Perrins Worcestershire Sauce
1 t Tabasco Sauce
1/2 t Cayenne Pepper
1/2 t Paprika
8 oz Butter, salted
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| To Plate |
| Place five shrimp on small serving plates with a deep edge
and ladle bbq butter over the top over the shrimp.
Repeat with the other shrimp and sprinkle each plate with 1
teaspoon of chopped green onions.
Serve right away. |
| Method |
| Wash shrimp under water and then peel the shells and
discard.
Deveined the shrimp with a paring knife and then wash
under water.
Repeat until all shrimp are done, place on a sheet tray and
place in the refrigerator.
Place a large cast iron skillet on a burner and heat over high
heat.
Add oil and cook shrimp until they are just done. (you may
have to do these in batches if you do not have a large skillet)
Remove shrimp and set aside.
Add green onions and cook for 1 minute.
Add white wine and reduce the volume by half. (Any good
dry white wine will work)
When the wine is reduced by half, measure and add the
chopped garlic,Worcestershire,Tabasco, Cayenne pepper
and paprika.
Shake the pan well.
Cook for 1 minute.
Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add
into pan, shaking fast to melt butter.
Continue to add butter until it is all added and shake until
butter is melted.
Add shrimp back to pan and toss well to coat shrimp with
butter and to heat the shrimp. |
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