-= Exported from BigOven =-

Cuisine Bbq Shrimp ...

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Seafood, American

-= Ingredients =-
1/2 cup unsalted butter ; 1 stick
1/2 cup all-purpose flour Combine:
***For the Creole Seasoning
1 tablespoon paprika
2 teaspoons dried rosemary
2 teaspoons salt
1 teaspoon each black ; white and cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
3 3 bay leaves ; very finely crumbled
***For the Sauce ; Saute
1/2 cup Melted Unsalted Butter
3 tablespoons Creole Seasoning ; above
2 tablespoons garlic ; minced
***Add ; Bring to a Boil:
2 Shrimp Stock **
** ; See recipe "Shrimp Stock ..."
4 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon Old Bay seasoning
***Add by Tablespoons:
Prepared roux ; above For the BBQ Shrimp
****Pour Sauce Over ; Bake:
1 pound 16 - 20 count shrimp
deveined ; shells on
***Garnish with:
2 tablespoons scallions ; bias-sliced

-= Instructions =-
This BBQ Shrimp is not what you may think. First of all, it's a New
Orleansdish. Second, there's no grilling involved. And finally, the sauce
isn't atypical BBQ sauce like you'd put on ribs. Deveining: You can devein a
shrimp inits shell using a pair of manicure scissors. Place the tip of the
scissors underthe shell at the head end of the shrimp. Then cut the shell
down to the lasttail segment. Use the scissors' tip to pull out the vein --
just like with thetip of a knife.Preheat oven to 350Ã,° Melt butter in an
ovenproof sautepan over medium heat. Whisk in flour to combine and place the
pan on the middlerack of the oven. Cook roux for 30 minutes, whisking every
10 minutes. When it'sthe color of peanut butter, remove it from the oven and
set aside. Increase ovento 425Ã,°. Combine all ingredients for the
seasoning mixture. Saute 3 T.Creole Seasoning and garlic in butter in a
large saucepan over medium heat.Add the stock or clam juice, honey,
Worcestershire, tomato paste, and OldBay. Bring to a boil over medium-high
heat, then whisk in roux 1 T. at a time(you'll only need about 3 T. Freeze
extra roux to use later). The sauce shouldbe the consistency of maple syrup.
Pour sauce over shrimp arranged in asingle layer in a shallow baking dish.
Bake 6â,¬?o8 minutes, or until shrimp is justfirm. Garnish with
scallions. To eat, peel the shrimp by hand. Serve withFrench bread to sop up
the sauce. Recipe By: CuisineAtHome.com


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