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Ingredientes
- 2 tsp salt
- 1 tsp paprika
- 1 tsp dry thyme
- 1/8 tsp allspice
- 1 tsp freshly-grnd white pepper
- 1/4 tsp grnd cumin
- 1/2 tsp onion pwdr
- 1/2 tsp garlic pwdr
- 1 Tbsp. chili pwdr plus
- 1 tsp chili pwdr
- 1 tsp cayenne pepper
- 1 tsp dry oregano
- 3/4 c. brown sugar - (packed)
- 1/2 tsp dry red pepper flakes
- 1/2 tsp dry mustard
- 1/2 c. softened butter - (1 stick)
- 2 Tbsp. minced parsley
- 3/4 tsp fresh thyme
- 1/2 tsp fresh tarragon
- 10 lrg shrimp - (to 12)
- 1/4 c. Barbecue Spice (listed above)
- 3 Tbsp. extra virgin olive oil
- 2 tsp minced garlic
- 1 1/2 ounce Sherry
- 1 1/2 ounce apple cider vinegar
- 1/2 c. tomato juice
- 1 x plum tomato minced Juice of 1/2 lemon
- 3 Tbsp. minced green onions
- 2 Tbsp. Herb Butter (listed above)
- 2 x sourdough baguettes halves, and cut into 6" pcs
Direcciones
- For the Barbecue Spice: Combine the salt, paprika, thyme, allspice, white pepper, cumin, onion pwdr, garlic pwdr, chili pwdr, cayenne pepper, oregano, brown sugar, red pepper flakes and mustard in a small bowl. This will keep indefinitely in a small, tightly sealed container. (Makes 1 c.)
- For the Herb Butter: Grind the butter, parsley, thyme and tarragon in a food processor and set aside.
- For the Shrimp: Combine the shrimp and Barbecue Spice in a resealable plastic bag or possibly bowl and set aside to marinate for a couple of min. Meanwhile, heat the extra virgin olive oil in a skillet over medium heat, then add in the garlic and shrimp. Toss quickly to cook proportionately.
- When the shrimp are just beginning to turn pink, about 2 min, add in the Sherry and apple cider vinegar and cook, scraping up the brown bits. (Use caution as there may be a flare-up.) Add in the tomato juice and reduce slightly. Add in the lemon juice, minced tomato and green onions and toss.
- Remove from the heat and add in the Herb Butter, swirling it into the sauce. Serve the bread alongside for dipping.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 4 servings | |
| Calories 587 | |
| Calories from Fat 359 | 61% |
| Total Fat 40.84g | 51% |
| Saturated Fat 19.96g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 1528mg | 64% |
| Potassium 478mg | 14% |
| Total Carbs 51.61g | 14% |
| Dietary Fiber 4.7g | 16% |
| Sugars 43.49g | 29% |
| Protein 6.18g | 10% |
