On Wed, 04 Feb 2009 15:35:27 -0700, Christine Dabney
> wrote:

>I just couldn't resist...
>
>http://www.seriouseats.com/recipes/2...on-recipe.html


You might enjoy this one too!! It is a show stopper.

@@@@@ Now You're Cooking! Export Format

BBQ Shrimp Over Creamy Grits

bbq, fish, seafood, vegetables

2 lb shrimp
2 tablespoon Creole seasoning
16 ground pepper turns
2 tablespoon olive oil
1/4 cup onion, chopped
2 tablespoon garlic, minced
3 bay leaves
3 lemons, peeled & sectioned
2 cup water
1/2 cup Worcestershire sauce
1/4 cup white wine, dry
2 cup heavy cream
2 tablespoon butter

Peel shrimp and reserve shells. Season the shrimp with Creole
Seasoning and
cracked black pepper. Heat 1 tablespoon of the oil in a large pot over
high heat. When the oil is hot, add the onions and garlic and saute
for one
minute. Add the reserved shrimp shells, the remaining Creole
seasoning,
the bay leaves, lemons, water, Worcestershire, wine, salt and the
remaining
8 turns of black pepper. Stir well and bring to a boil. Reduce the
heat
and simmer for 30 minutes.

Remove from the heat, allow to cool for about 15 minutes, and strain
into a
small saucepan. There should be about 1 1/2 cups. Place over high
heat,
bring to a boil, and cook until thick, syrupy and dark brown about 15
minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat
the
remaining 1 tablespoon of oil in a large skillet over high heat.

When the oil is hot, add the seasoned shrimp and saute them,
occasionally
shaking the skillet, for 2 minutes. Add the cream and all of the
barbecue
base. Stir and simmer for 3 minutes. Remove the shrimp to a warm
platter
with tongs and whisk the butter into the sauce. Remove from the heat.

Makes about 2 cups. Spoon the grits in the center of each place. Place
the
shrimp around the grits. Spoon the sauce over the shrimp and around
the
plate. Garnish with chopped chives.


Yield: 8 servings


** Exported from Now You're Cooking! v5.84 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!

Mr. Bill wrote:
>
> On Wed, 04 Feb 2009 15:35:27 -0700, Christine Dabney
> > wrote:
>
> >I just couldn't resist...
> >
> >http://www.seriouseats.com/recipes/2...on-recipe.html
>
> You might enjoy this one too!! It is a show stopper.
>
> @@@@@ Now You're Cooking! Export Format
>
> BBQ Shrimp Over Creamy Grits
>
> bbq, fish, seafood, vegetables
>
(snip)

Thanks for sharing this recipe. It looks like a really good one ;D

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Wed, 04 Feb 2009 18:41:03 -0500, Mr. Bill > wrote:

>You might enjoy this one too!! It is a show stopper.
>
>BBQ Shrimp Over Creamy Grits

I think you have a fan club now, bill.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 04 Feb 2009 21:05:26 -0800, sf > wrote:

>>BBQ Shrimp Over Creamy Grits
>
>I think you have a fan club now, bill.

Fifty thousand fat people can't be wrong!! <vbg>