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Receta King's Fish House Bbq Shrimp
by Global Cookbook

King's Fish House Bbq Shrimp
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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

  1. 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.)
  2. For the Herb Butter: Grind the butter, parsley, thyme and tarragon in a food processor and set aside.
  3. 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.
  4. 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.
  5. Remove from the heat and add in the Herb Butter, swirling it into the sauce. Serve the bread alongside for dipping.
  6. This recipe yields 2 to 4 servings.