Ingredients
- 3 pounds large shrimp (gulf shrimp, in shells)
- 2 tablespoons Creole seasoning
- Cracked black pepper
- 2 tablespoons olive oil
- 1/4 cup chopped yellow onions
- 2 tablespoons 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 teaspoon salt
- 2 cups heavy cream
- 2 tablespoon butter
- 1 tablespoons chopped chives
How to Make
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Step 1: Peel shrimp, leaving tails attached.
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Step 2: Reserve shells and set aside.
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Step 3: Coat shrimp with 1 tbsp. Creole seasoning and black pepper, refrigerate.
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Step 4: To make BBQ base sauce: heat 1 tbsp. of oil in a large pot over high heat. Once hot, add onions and garlic, sauté for 1 minute.
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Step 5: Add reserved shrimp shells, 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.
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Step 6: Let cool for 15 minutes, strain into a small saucepan.
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Step 7: Bring strained sauce to a boil; cook 15 minutes until dark, thick and syrupy.
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Step 8: Heat 1 tbsp. of oil in a large skillet over high heat, add the cold seasoned shrimp when oil is hot and sauté for 2 minutes.
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Step 9: Then add cream and entire BBQ base, stir and simmer for 3 minutes.
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Step 10: Remove shrimp to a warm platter.
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Step 11: Whisk butter into sauce, then remove from the heat and spoon the sauce over the shrimp and around plate.
We hope you enjoy this recipe!
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