Cajun Barbeque Shrimp

Cajun Barbeque Shrimp

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The National Culinary Review, September 2010

Ingredients

2 oz. butter
¾ oz. chopped garlic
¾ oz. minced shallot
¾ oz. minced green onion
¾ oz. sliced celery
¾ oz. julienne red bell pepper
10 head-on fresh shrimp, peeled, deveined, shells in sachet
1½ t. fresh basil chiffonade
1½ t. chopped fresh thyme leaves
2 T. Worcestershire sauce
6 oz. Abita “Turbo Dog” beer
Kosher salt, to taste
½ t. ground cayenne pepper
1 t. fresh-ground black pepper
Louisiana Hot Sauce, to taste
8-12 slices baguette

Instructions

Method: Melt butter in heavy-bottomed skillet. Add garlic, shallot, green onion, celery and red bell pepper; sauté 3-5 minutes until vegetables wilt. Add shrimp, sachet of shells, basil, thyme and Worcestershire sauce; simmer, turning often, until shrimp are just pink and slightly curled (3-5 minutes). Add beer, salt, peppers and hot sauce (do not be sparing with peppers and hot sauce). Return to a boil; immediately reduce to a low simmer, poaching until liquid is reduced by half. Remove from heat. Serve in bowl with broth and warm sliced baguette.

Yield

2 servings

Tags

Main Dish, Seafood, The National Culinary Review

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Association of Nutrition & Foodservice Professionals