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| BBQ Shrimp |
| Serves 5 |
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| Ingredients for BBQ Shrimp |
20 ea 16/20 Shrimp, peeled and deveined
1 oz (vol) Canola Oil
1 tbsp + 5 tsp Green Onions, chopped
2 oz (vol) Dry White Wine
1 tsp Fresh Chopped Garlic
4 tbsp Lea & Perrins Worcestershire Sauce
1 tsp Tabasco Sauce
1/2 Cayenne Pepper
1/2 Paprika
8 oz (wt) Butter, salted
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| To Plate |
| Place 5 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 tsp of chopped
green onions, serve right away.
NOTE: For chopped garlic peel fresh garlic cloves
and rough chop with a chef knife. For green
onions, wash green onions under water shake off
and cut with a chef knife into 1/16” cuts, using
the green part only. |
| Method for BBQ Shrimp |
| Wash shrimp under water and then peel the
shells and discard. Devein 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 the are just done, you may have to do these
in batches if you do not have 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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