BBQ Shrimp

  • Chef Judy Gallagher
  • 0

BBQ Shrimp

2 pounds shrimp, shells reserved

2Tbsp Creole seasoning

2Tbsp olive oil

1/2 yellow onion chopped

3Tbsp garlic,chopped

3 bay leaves

3 lemons, quartered

2 cups water

1/2 cup Worcestershire sauce

1/4 cup white wine

2 cups heavy cream

3 Tbsp butter

2 Tbsp cives, minced

salt and pepper

Season shrimp with 1Tbsp of creole seasoning and fresh ground black pepper. Cover and cool for 1 hour. Heat 1Tbsp of olive oil in a large pot over high heat, add onions and garlic and saute for three minutes. Add the shrimp shells, creole seasoning, bay leaves, lemons, water, worcestershire, wine, salt and pepper, bring to a boil. Reduce the heat and simmer for 30 minutes. Set aside to cool for 15 minutes. Strain sauce into a smaller sauce pot, and bring to a simmer again for 15 minutes or until its thick and dark brown. Heat 1Tbsp olive oil in a saute pan over high heat. Add the shrimp, and sear for one minute on each side. Add the cream and the shrimp shell sauce and simmer for 4 minutes. Remove shrimp from pan and whisk the butter into the sauce. Spoon the sauce over the shrimp and garnish with chopped chives.