Barbecued Shrimp

Jumbo shrimp at their best.
Serve this dish with warm French bread to sop up the sauce.
Serves: 4

Ingredients:
2 pounds medium to large shrimp in their shells, about 42
2 tbps Bayou Blast
16 turns freshly ground black pepper, in all
2 tablespoons olive oil, in all
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 dry white wine
1/4 salt
2 cups heavy cream
2 tablespoons butter
12 rosemary biscuits
Peel the shrimp, leaving only their tails attached.
Reserved the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the pepper.
Use you hands to coat the shrimp with the seasonings.
Refrigerate the shrimp while you make the sauce base and biscuits.
Heat 1 tablespoon of the oil in a large pot over high heat.
When the oil is hot, add the onions and garlic and saute for 1 minute.
Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper.
Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes.
Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes.
Makes about 4 to 5 tablespoons of barbecue sauce base.
Heat the remaining 1 tablespoon of oil in a large skillet over high heat.
When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes.
Add the cream and all of the barbecue base. Stir and simmer for 3 minutes.
Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce.
Remove from the heat.
Makes about 2 cups.
Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp.
Garnish with chopped chives.
Bon Apetit !

Culinary Cafe