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.

Enjoy!

Rosie Adjusts Emeril's Barbecue Shrimp.

 

I recently received my October issue of Southern Living magazine,

saw Emeril's recipe for barbecue shrimp,

and made it the next day.

Mr. Hawthorne told me this was a keeper.

I agree.

 Although I have plenty of frozen shrimp,

I bought fresh heads-on shrimp

since I want to use the heads and shells.

Emeril's BBQ Shrimp, Adjusted By Rosie

 

1 pound large heads-on shrimp, shells and heads reserved

1 tsp freshly cracked pepper

2 tsp Creole seasoning

1 tsp chopped fresh rosemary

2 TB olive oil

1 TB unsalted butter

1 cup Chardonnay

3 cups water

3/4 cup Lea and Perrins Worcestershire sauce

Juice of 2 lemons

1/2 cup chopped onion

1 large clove garlic, minced

1 TB Tabasco

4 TB unsalted butter, cut into 8 pieces

Blackening Seasoning

1 TB paprika

1 tsp onion powder

1 tsp garlic

1 tsp cayenne

1 tsp cracked black pepper

1 tsp dried thyme leaves

1 tsp dried oregano leaves

Combine all ingredients.

Heat 1 TB olive oil over high heat.  Add shrimp shells and heads, the remaining 1/2 tsp pepper and 1/2 tsp Creole seasoning.  Cook, stirring and crushing, for about 3-4 minutes.  Add the wine, water, Lea & Perrins, lemon juice, onion, garlic, and Tabasco.  Bring to a boil, reduce heat, and let barely bubble for about an hour, or until reduced to a cup.  Strain through cheesecloth.

Toss the shrimp with the 1/2 tsp cracked pepper, 1 tsp Creole seasoning, fresh rosemary, and 2 tsp of the blackening seasoning. 

In a large skillet over high heat, heat the remaining 1 TB olive and 1 TB butter.  When butter is foamy, add in shrimp in single layer.  Sear both sides about 45 seconds each, reduce heat to medium-low, and pour in the barbecue sauce.  Simmer until shrimp are just barely cooked through, about 1 minute.  Remove from heat and whisk in the butter, 1 piece at a time, fully incorporating each piece before adding the next.

Serve over New Orleans style rice.

 Heads and shells into my pot.

 Crush to get the flavors out.

 Add in the wine and water.

 Onion and garlic in.

  Tabasco.

 Bring to boil.

Reduce to simmer.

 Reduce.

 Intense shrimp flavor.

 

 Coat shrimp with rosemary, pepper, and Creole seasoning.

 High heat.

Maybe 45 seconds.

 Turn over.

Another 45 seconds.

 Pour in BBQ sauce.

Medium heat.

Maybe 45-60 seconds.

Please do not overcook your shrimp.

 Remove from heat.
Add in small pats of butter one at a time.

 Whisk to incorporate, then add in another pat.

  I served this over a New Orleans Style rice.

OK.  It was Zatarain's.

Don't tell anybody.

 Oh my.
This will definitely be on my do-again list.