Big Easy BBQ Shrimp

Dinosaur Bar-B-Que
Recipe of the Month
July 2007

 

2 lbs. large shell on shrimp
1 c. dry white wine
1 c. clam juice
1 lemon, sliced
kosher salt
8 T. butter, divided
1 c. chopped onion
2 T. mined Garlic
1 c. Dinosaur Sensuous Slathering Sauce
2 fresh rosemary springs (4” long)
2 T. Worcestershire Sauce
freshly ground black pepper
Devil's Duel hot sauce to taste
2 T. chopped fresh chives
Crusty bread or white rice

1. 1. Peel the shrimp, leaving the tail on, de-vein and set aside.
2. 2. Pile the shells in a small saucepan and add the wine, clam juice, sliced lemon and a pinch of salt. Cover and bring to a boil over high heat.
3. 3. Reduce heat and simmer for about 15 minutes. Strain and collect about ¾ c. of shrimp stock. Set aside.
4. 4. Melt 4 T. butter in a skillet over medium heat. Add onions with a pinch of salt and pepper and cook till soft. Add garlic and cook 1 minute more.
5. 5. Add in shrimp stock, BBQ sauce, Worcestershire and pepper. Bring to a boil and stir.
6. 6. Add shrimp to pot and flavor with a few dashes of Tabasco sauce. Bring back to boil, lower the heat, cover and simmer 2 minutes, or until shrimp just turns pink.
7. 7. Cut the remaining butter into 8 pieces and fold into the shrimp. Sprinkle with chopped chives. Tastes, then season with salt and lots of freshly ground black pepper. Ladle the shrimp into soup bowls and serve with a hunk of good crusty bread or over some rice.

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