New Orleans BBQ Shrimp

[Anthony Theobald]

Not really a grill recipe; but who cares?
BBQ shrimp is a delectable addition to any summer get together.
This one is fom Dash's Market in Buffalo,NY. Who'd thunk that folks in Buffalo could appreciate a New Orleans recipe?

For a different sauce try using cajun spice or chili sauce instead of creole.

3 lbs. large Gulf shrimp, in their shells
2 tbsp. Creole seasoning/Cracked black pepper
2 tbsp. olive oil, in all
1/4 cup chopped onions
2 tsp. minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 tsp. salt
2 cups heavy cream
2 tbsp. butter

Peel the shrimp, leaving only their tails. Reserve the shells and set aside. Sprinkle shrimp with 1 tbsp. Creole seasoning and black pepper. Coat shrimp with the seasonings. Refrigerate shrimp while you make the sauce base.

Heat 1 tbsp. oil in a large pot over high heat. When oil is hot, add onions and garlic and saute for 1 minute. Add shrimp shells, the remaining Creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce heat and simmer for 30 minutes.

Remove from heat and cool for 15 minutes. Strain into a saucepan. There should be about 1 1/2 cups. Bring to a boil over high heat and cook until thick and dark brown, for about 15 minutes. makes about 4 to 5 tbsp. of barbecue sauce base.

Heat the remaining oil in a skillet over high heat. When the oil is hot, add the seasoned shrimp and saute, 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 plate and whisk the butter into the sauce. Remove from heat. Mound the shrimp in the center of the platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.