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Receta Hugo's Bbq Shrimp With Blue Cheese Slaw
by Global Cookbook

Hugo's Bbq Shrimp With Blue Cheese Slaw
Calificación: 3/5
Avg. 3/5 1 voto
 
  Raciónes: 6

Ingredientes

  • 10 ounce Worcestershire sauce
  • 10 ounce soy sauce
  • 1 x lemon juiced
  • 10 ounce tomato puree
  • 4 Tbsp. dark brown sugar
  • 2 c. heavy whipping cream
  • 1 x egg
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. sherry vinegar
  • 2 c. peanut oil
  • 1 ounce Maytag blue cheese crumbled
  • 1/2 head green cabbage shredded
  • 3 x green onions sliced thin
  • 1/2 c. Maytag blue cheese
  • 36 lrg shrimp peeled, deveined Salt to taste Freshly-grnd black pepper to taste
  • 1/4 c. peanut oil
  • 2 c. BBQ sauce (see above)

Direcciones

  1. For the BBQ Sauce: Combine the Worcestershire sauce, soy sauce, lemon juice, tomato puree and dark brown sugar in a small saucepot and on medium heat stir to dissolve the sugar. Bring to a boil and simmer for 5 min and remove from the heat.
  2. In a large saucepot add in the cream and bring to a boil. Simmer till the cream is thick sufficient to coat the back of a spoon. Stir in some of the BBQ base till you like the flavor. Bring the mix back to a boil and simmer again till it coats the back of a spoon.
  3. For the Maytag Blue Cheese Slaw: In a food processor, combine the egg, lemon juice, mustard and vinegar. Process for 30 seconds and slowly add in the peanut oil. Season with salt and pepper and add in the crumbled blue cheese and process for 5 more seconds. Push the mayonnaise through a fine mesh strainer.
  4. Toss the cabbage with sufficient mayonnaise to coat. Add 1/2 of the green onion, 1/4 c. of the Maytag blue cheese and season with salt and pepper and toss well.
  5. For the BBQ Shrimp: Season the shrimp with salt and pepper. In a warm saute/fry pan, add in the oil and heat. Add in the shrimp and cook till done
  6. To Finish: Place a pile of the slaw on a plate. Surround with the shrimp. Sauce each of the shrimp and sauce the plate. Sprinkle with the remaining green onion and blue cheese and garnish with cracked black pepper.
  7. This recipe yields 6 servings.