Wood-Grilled Barbecue Shrimp

Wood-Grilled Barbecue Shrimp
Serves 4
A new twist on a New Orleans favorite: Barbecue Shrimp.
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Ingredients
  1. Barbecue Shrimp Base, recipe follows
  2. ½ cup Creole mustard
  3. Lobster Dumplings, recipe follows
  4. 1 cup butter
  5. ½ cup heavy whipping cream
  6. 20 jumbo shrimp, peeled and deveined
  7. 1 teaspoon Cajun seasoning
  8. 1 tablespoon canola oil
Instructions
  1. Preheat a wood-fired grill to high heat (400º to 450º).
  2. In a small saucepan, combine Barbecue Shrimp Base and mustard over medium-high heat; bring to a boil and cook 10 minutes or until reduced, thickened, and the color resembles melted milk chocolate. Stir in Lobster Dumplings, butter, and cream. Cook until dumplings are warmed through, about 3 minutes.
  3. Toss shrimp in Cajun seasoning and oil; grill for 3 minutes on each side or until opaque. Place shrimp in serving dish, and pour dumplings and sauce over shrimp.
Louisiana Cookin https://www.louisianacookin.com/
Barbecue Shrimp Base
Serves 4
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Ingredients
  1. 2 cups shrimp heads
  2. ¼ cup olive oil
  3. 2 cups oyster liquor
  4. 1 cup Worcestershire sauce
  5. 1 cup amber beer, such as Abita
  6. 3 tablespoons ground black pepper
  7. 3 tablespoons Cajun seasoning
  8. 2 whole cloves
  9. 1 bay leaf
  10. 1 lemon, juiced
Instructions
  1. In a medium saucepan, sauté shrimp heads in olive oil over medium-high heat until bright red, about 5 minutes. Add oyster liquor, Worcestershire, beer, pepper, Cajun seasoning, cloves, bay leaf, and lemon juice, and bring to a boil. Reduce heat to medium, and simmer until reduced by half, about 20 minutes. Let cool, and strain through wire mesh sieve into a bowl, discarding solids. Cover and refrigerate until needed.
Louisiana Cookin https://www.louisianacookin.com/
Lobster Dumplings
Serves 4
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Ingredients
  1. ½ pound peeled fresh shrimp
  2. ½ pound cooked lobster tail meat
  3. 2 tablespoons butter
  4. ½ teaspoon salt
  5. 1 egg white
  6. 2 tablespoons finely chopped fresh chives
Instructions
  1. In the work bowl of a food processor, add shrimp, lobster, butter, salt, and egg white; process until mixture is smooth. Fold in chives. Cover and refrigerate mixture 30 minutes.
  2. Fill a medium saucepan with water, and bring to a low boil. Using a 1-inch spring-loaded scoop, scoop shrimp mixture into mounds. Drop into water, and cook for 1 minute or until they fl oat. Drain on paper towels.
Louisiana Cookin https://www.louisianacookin.com/

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