
Mardi Gras BBQ Shrimp
adapted from Brennan’s of Houston
Ingredients (makes 2-3 servings):
- 1 lb. jumbo (18-20 count) shrimp -- peeled, butterflied, with tails left on
- 1 TBS butter
- 1/3 cup julienne poblano pepper
- 1/3 cup julienne red bell pepper
- ½ cup julienne shallot
- 3 garlic cloves, finely minced or grated
- 1 tsp. hot sauce [NOTE: I use Crystal brand in this dish]
- 1/3 cup half and half
- 2 green onions, thinly sliced
- 1 cup Worcestershire sauce
- 1 cup chicken broth
- 2 large lemons, quartered
- 3 garlic cloves
- 1 TBS Cajun seasoning
- ½ tsp. freshly ground black pepper
- Salt to taste
- 3 bay leaves
Step 1: Make the BBQ base. Add the Worcestershire, chicken broth, quartered lemons, garlic cloves, salt & pepper, Cajun seasoning, and bay leaves to a medium saucepan over Med-High heat. Bring to boil, then reduce heat to medium. Cook until mixture reduces by half – approximately 20 minutes. Strain the reduced mixture through a mesh sieve into a measuring cup – you should have approximately ¾ cup of sauce. Discard solids.
Step 2: Heat the butter in a medium cast iron skillet over Med-High heat until bubbly. Lower heat to Medium. Add the poblano pepper, red bell pepper, shallot, and garlic. Cook, stirring constantly, for approximately 1 minute. Add shrimp in an even layer and cook for 1-2 minutes.
Step 3: Reduce heat to Med-Low. Add reserved sauce, half and half, and hot sauce. Stir to combine the sauce with the shrimp. Cook an additional 1-2 minutes -- until the shrimp are just cooked through. Remove from heat and sprinkle with sliced green onion. If you're not watching your carb intake, serve with toasted French bread for dipping in the savory sauce.
This delicious shrimp dish is a celebration all on its own! While the BBQ base reduces on the stove, you have a pocket of time to peel and butterfly the shrimp...and make a nice salad. The only thing left to do before serving is to open a bottle of wine, put on some Louisiana Zydeco music, and laissez les bon temps rouler!
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