BBQ Shrimp
2 lb. shrimp, shells on
2 Tbsp. Creole Seasoning
2 tsp. black pepper, freshly ground
2 Tbsp. olive oil
1 small onion, chopped fine
6 cloves garlic, minced
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire
1/4 cup dry white wine
1/4 tsp. salt
2 cups heavy cream
2 Tbsp. butter
Peel the shrimp and save the shells. Sprinkle 1 Tbsp. of Creole Seasoning and 1 tsp. of black pepper over the shrimp. Use your hands to coat the shrimp with the seasonings. Put them in the refrigerator while you prepare the sauce. Heat 1 Tbsp. of the oil in a large pot over high heat. When hot, add the onion and garlic and sauté for 1 minute. Add the shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt and the remaining pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat and allow to cool for 15 minutes. Strain into a small skillet (there should be about 1 1/2 cups). Place over medium heat and boil until you have about 1/4 to 1/2 cup of thick, syrupy, dark brown sauce (about 15 minutes). Heat the remaining oil in a large skillet over high heat. When hot, add the seasoned shrimp and sauté them for 2 minutes, shaking the skillet from time to time. Add the cream and the brown sauce to the shrimp and simmer for 4 minutes. Stir in the butter and serve over angel hair pasta.
Our comments: This is more a spicy cream sauce than BBQ!