Friday, February 15, 2019

Shrimp For Lunch. With A Barbecue Sauce.

I love shrimp.
And I always have frozen shrimp on hand.
So today, I'm grabbing a pound of that shrimp,
lightly breading and frying it,
then serving it on a bed of rice 
with a nice homemade barbecue sauce.
Frying shrimp, if it's done correctly,
really brings out the shrimp flavor.
And my barbecue sauce
is light enough to perfectly complement the shrimp.

For the breading:
3/4 cup flour
3/4 cup cornstarch
1 tsp Cajun seasoning
1 tsp cayenne powder
1 tsp freshly ground black pepper
Combine all ingredients.
Add shrimp and toss to coat evenly and lightly.

For the BBQ sauce:
1/2 cup ketchup
2 TB brown sugar
2 TB cider vinegar
2 TB Lea & Perrins worcestershire sauce
1 tsp Mr. Stubbs hickory smoke
Combine all ingredients in a small saucepan and heat to simmer.

In a large skillet, add a film of peanut oil
and heat to 350°-375°.
Add shrimp and cook about 1 minute.
Shrimp should be a light golden color.

Drain on paper towels.

In a medium skillet, pour in a tablespoon or so of peanut oil 
and heat over medium high.

Add in a handful each of chopped celery and onion.
Cook for one minute, then add in shrimp.

Serve on a bed of rice. 
Pour a little barbecue sauce over shrimp.
Sprinkle on some fresh parsley.


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