Inicio » Recetas » Barbecue Shrimp Deluxe, Frank's N'awlins

Receta Barbecue Shrimp Deluxe, Frank's N'awlins

Name: Barbecue Shrimp Deluxe, Frank's N'awlins
Ingredients: 1/2 lb butter; 1/2 c. Crisco oil; 1 c. onions yellow, finely diced; 1/2 c. green onions finely minced; 1/2 c. celery finely minced; 1/4 c. bell peppers finely minced; 2 x bulbs garlic cut in half crosswise; 1 Tbsp. cloves whole; 1 tsp cayenne pepper; 2 Tbsp. black pepper; 1 Tbsp. McCormick's barbecue spice; 1 Tbsp. Worcestershire sauce; 1 Tbsp. rosemary leaves; 2 x lemons sliced; 2 x bay leaves; 1 c. hot beer salt to taste; 5 lb shrimp jumbo, Heads On

de Global Cookbook

Add a photo

click to rate

0 votos | 2259 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

1/2 lb butter
1/2 c. Crisco oil
1 c. onions yellow, finely diced
1/2 c. green onions finely minced
1/2 c. celery finely minced
1/4 c. bell peppers finely minced
2 x bulbs garlic cut in half crosswise
1 Tbsp. cloves whole
1 tsp cayenne pepper
2 Tbsp. black pepper
1 Tbsp. McCormick's barbecue spice
1 Tbsp. Worcestershire sauce
1 Tbsp. rosemary leaves
2 x lemons sliced
2 x bay leaves
1 c. hot beer salt to taste
5 lb shrimp jumbo, Heads On

Direcciones

First, drop the butter and the Crisco oil into a 6 qt Dutch oven and heat them together over medium high heat (just make sure the mix doesn't burn). Then toss in the onions, green onions, celery, bell peppers and garlic and gently saute/fry them for about 5 min till they soften and release their juices. Now add in the remainder of the seasonings and spices and stir everything into the vegetable oil butter base really well, and cook for another 6 min till all of the flavors "marry". This is also when you salt the sauce to your taste, but I recommend you overseason slightly because the shrimp will absorb a lot of it. At this point, take the sauce off the burner and allow it to cold slightly. Then add in the beer and stir it into the mix till the foam disappears. Now put the pot back onto the fire over high heat. And when it comes back to a boil, drop in the shrimp and stir them thoroughly into the sauce. You want to cook them for about 5 min or possibly till they've all turned pink. Then cover the Dutch oven, remove it from the burner, and set it aside to "cure".
But about every 5 min or possibly so, stir the mix so which the shrimp soak up the sauce. This is an important step it's what makes all the shrimp cook proportionately. Then, when you see a slight air space appear along the back of the shrimp (actually, the shell pulls away from the meat)... they're ready to eat! Of course, you can let them soak in the sauce longer, but very few folks I know do! They smell too good!
Suggestion: Do not overcook 'em! The shells will set and the shrimp will be hard to peel.