Ingredients: 2 Tablespoons oil, olive 0.5 Cup worcestershire sauce
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Directions:
Peel the shrimp and devein, leaving only their tails attached. Reserve the shells, sprinkle the shrimp with half the Creole seasoning and about 8 turns of a pepper grinder. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
Heat 1 tablespoon of oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shells, the remaining Creole seasoning, bay leaves, lemons, water, Worcestershire, wine and salt and pepper. Stir well and bring to a boil.
Reduce heat and simmer for 30 minutes. Remove from heat and allow to cool, about 15 minutes, and strain into a small saucepan. This should yield about 1 ½ cups. Place over high heat, bring to a boil and cook until syrupy and dark brown, about 15 minutes. Heat remaining olive oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and the barbecue base.
Stir and simmer for 3 minutes. Remove the shrimp to a warm platter and whisk the butter into the sauce. Remove from heat. Mound the shrimp in the center of the plate and spoon sauce over. |