Bertolli

Orange County Appetizers Recipe List

TAPS Fish House & Brewery

101 E. Imperial Hwy, Brea, CA 92821

LOUISIANA BBQ SHRIMP

Yields: 4 to 6 appetizer portions

Ingredients

1 lb raw shrimp, deveined, tails on (16/20 size)
2 C Cajun BBQ sauce (recipe follows)
2 T clarified butter
1 T garlic, peeled and minced
2 lemons, juiced
1/2 lb unsalted butter (2 sticks)
1 bunch green onions, cleaned, ends trimmed
1 loaf French bread

Ingredients

CAJUN BBQ SAUCE 1 C Crystal or Cholula hot sauce (8oz)
2 C Worcestershire sauce (16 oz)
1 1/2 T garlic, peeled and chopped
2 sprigs rosemary, fresh
3 T fresh lemon juice
1 T black pepper, cracked
1/2 T Cajun seasoning

Method

  • Combine all ingredients, except butter, in a pot and bring to a boil.
  • Lower heat and reduce by one third. Remove rosemary sprigs.
  • Yield should be approximately 2 cups. Set aside.
  • Heat clarified butter in a hot sautée pan and add garlic and shrimp.
  • Sautée until garlic is toasted, but be careful not to burn, as that will impart a bitter flavor.
  • Add the Cajun BBQ sauce and lemon juice, incorporate and then add raw shrimp, continue to cook until shrimp are cooked through, about 3 to 4 minutes.
  • Do not overcook shrimp or they will toughen.
  • Remove from heat and whisk in whole butter, piece by piece, to avoid breaking sauce.
  • Divide evenly into four appetizer dishes.
  • Garnish with a fresh whole green onion (grilled) and a hunk of French bread on the side for dunking.

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