Barbecue Shrimp

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 8 -14 large shrimp, heads on (1 lb, very fresh, no pink in heads, do not remove heads, they add a great deal of depth to the sauce)
• 6 ounces cold unsalted butter, cut into cubes
• 2 teaspoons ground black pepper
• 2 teaspoons black pepper, cracked
• 2 teaspoons creole seasoning
• 6 tablespoons lea & perrins worcestershire sauce
• 2 tablespoons chopped garlic
• 6 tablespoons water
• 1 lemon, juice of
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 3 bay leaves
• 1 tablespoon chopped chives
• 1/4 cup heavy cream

Recipe

• 1 do not remove heads, they add a great deal of depth to the sauce.
• 2 the heads can be removed after cooking and before serving.
• 3 cut whiskers off of shrimp, if you don’t they will get all tangled.
• 4 in a sauté pan place ½ stick of butter in pan and sauté garlic.
• 5 when garlic is sautéed, place all ingredients except butter, lemon juice and shrimp in pan.
• 6 when ingredients are combined place shrimp in liquid and cook until the shrimp turns pink (cooked).
• 7 make sure the shrimp are stirred carefully so that all shrimp are coated equally and cooked evenly.
• 8 move shrimp into colander, reserving liquid and seasonings in sauté pan.
• 9 turn heat down to medium high and add butter, an ounce at a time, stirring constantly.
• 10 when all butter is melted, continue to stir and reduce liquid until it thickens and becomes very smooth.
• 11 add lemon juice and stir for 1 minute.
• 12 add cream and stir constantly for 3 minutes.
• 13 place shrimp in a bowl and pour sauce over shrimp.
• 14 serve with slices of warm french bread for dipping.