Barbecued Gulf Shrimp With Cream |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe comes from Stephen Piles Cookbook and is fantastic. My favorite shrimp recipe. We cooked it for the first time on vacation with my Brother-in-law and his family. They (as well as my children) asked me to simply boil a fairly large portion of the 10 pounds of shrimp in case they didn't like the barbecued version. Guess which shrimp got eaten? Ingredients:
3 tablespoons olive oil |
1/3 cup diced onion |
4 teaspoons garlic, minced |
16 -18 large shrimp, peeled and deveined |
1/4 cup heavy cream |
1/2 cup blanched peeled seeded and diced tomato |
2 tablespoons fresh lemon juice (about 1 lemon) |
2 tablespoons worcestershire sauce |
4 tablespoons scallions, finely sliced |
6 tablespoons unsalted butter (3/4 stick) |
salt |
1/2 teaspoon cayenne powder |
1/2 teaspoon fresh ground black pepper |
1 teaspoon paprika |
1/4 teaspoon ground cumin |
2 teaspoons chopped fresh thyme |
2 teaspoons chopped fresh oregano |
Directions:
1. Combine all the ingredients for seasoning mix thoroughly in a small bowl; set aside.
2. Shrimp (yields 4 to 6 servings).
3. Heat the oil in a large skillet until lightly smoking.
4. Add the onion, garlic, and shrimp; continue cooking until the shrimp are half-cooked.
5. Increase the heat to high and stir in the Seasoning Mix, cream, tomatoes, lemon juice, and Worcestershire sauce; reduce the mixture by half.
6. Add the scallions.
7. Whisk in the butter by tablespoonfuls.
8. Incorporate well and season with salt.
9. Be sure to serve with a loaf of crusty french bread to dip up the flavorful sauce.
10. This is fantastic!
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