Wood-Grilled Barbecue Shrimp
2014-07-02 06:34:43
Serves 4
A new twist on a New Orleans favorite: Barbecue Shrimp.
Ingredients
- Barbecue Shrimp Base, recipe follows
- ½ cup Creole mustard
- Lobster Dumplings, recipe follows
- 1 cup butter
- ½ cup heavy whipping cream
- 20 jumbo shrimp, peeled and deveined
- 1 teaspoon Cajun seasoning
- 1 tablespoon canola oil
Instructions
- Preheat a wood-fired grill to high heat (400º to 450º).
- 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.
- 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
2014-07-02 06:48:21
Serves 4
Ingredients
- 2 cups shrimp heads
- ¼ cup olive oil
- 2 cups oyster liquor
- 1 cup Worcestershire sauce
- 1 cup amber beer, such as Abita
- 3 tablespoons ground black pepper
- 3 tablespoons Cajun seasoning
- 2 whole cloves
- 1 bay leaf
- 1 lemon, juiced
Instructions
- 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
2014-07-02 06:50:29
Serves 4
Ingredients
- ½ pound peeled fresh shrimp
- ½ pound cooked lobster tail meat
- 2 tablespoons butter
- ½ teaspoon salt
- 1 egg white
- 2 tablespoons finely chopped fresh chives
Instructions
- 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.
- 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/
Recipes look awesome!