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BBQ Shrimp (Cuisine at Home)

Make BBQ Shrimp (Cuisine at Home) at home with Unsalted Butter, All Purpose Flour, T Paprika, T Dried Rosemary, and T Salt. Serves 5. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1/2 cup
• 1
• 2
• 2
• 1
• 1/2
• 1/2
• 1/4
• 3
• 1/2 cup
• 3
• 2

Method (preview)

1. 1

   Add; Bring to a Boil

2. 2

   1 lb. (16 - 20 count) shrimp, deveined, shells on Garnish with

3. 3

   Place the tip of the scissors under the shell at the head end of the shrimp.

4. 4

   Then cut the shell down to the last tail segment.

5. 5

   Use the scissors' tip to pull out the vein -- just like with the tip of a knife.

6. 6

   Preheat oven to 350�

7. 7

   Melt butter in an ovenproof saute pan over medium heat.

8. 8

   Whisk in flour to combine and place the pan on the middle rack of the oven.

9. 9

   Cook roux for 30 minutes, whisking every 10 minutes. When it's the color of peanut butter, remove it from the oven and set aside.

10. 10

    Increase oven to 425�.

11. 11

    Combine all ingredients for the seasoning mixture.

12. 12

    Saute 3 T. Creole Seasoning and garlic in butter in a large saucepan over medium heat.

13. 13

    Add the stock or clam juice, honey, Worcestershire, tomato paste, and Old Bay.

14. 14

    Bring to a boil over medium-high heat, then whisk in roux 1 T. at a time (you'll only need about 3 T.

15. 15

    Freeze extra roux to use later).

16. 16

    The sauce should be the consistency of maple syrup.

17. 17

    Pour sauce over shrimp arranged in a single layer in a shallow baking dish. Bake 6�8 minutes, or until shrimp is just firm.

18. 18

    Garnish with scallions. To eat, peel the shrimp by hand. Serve with French bread to sop up the sauce.

19. 19

    Total Time: 1 Hour, 20 Minutes

20. 20

    Contributed to the FareShare Gazette by Art; 12 June 2004. www.fareshare.net