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Barbecue Shrimp

Print Recipe
Servings 4 Servings

Ingredients
  

For the Sauce Base

  • 2 tbsp Olive oil
  • 2 cups shrim heads and shells
  • 1/2 cup Worcestershire
  • 2 tbsp cracked black pepper
  • 2 tbsp Basic Creole Spices (recipe below)
  • 1/2 tsp whole cloves
  • 2 bay leaves
  • juice of one lemon

Basic Creole Spices (1/2 cup)

  • 2 tbsp celery salt 
     tbsp celery salt
  • 1 tbsp sweet paprika
  • 1 tbsp coarse sea salt
  • 1 tbsp coarsley ground black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cayenne pepper
  • 1/2 tsp ground allspice

For the Shrimp

  • 2 lbs jumbo shrimp peeled and deveined
  • salt
  • pepper
  • 1 cup sauce
  • 1 cup heavy cream
  • 1 cup butter

Instructions
 

  • • For the sauce base, heat the olive oil in a medium saucepan over high heat, add the shrimp heads and shells, and cook, stirring often, for 5 minutes. • Add the Worcestershire, black pepper, Creole Spices, cloves, bay leaves, and lemon juice along with 2 cups water and bring to a boil. Once the liquid is boiling, reduce heat to moderate and simmer until it has reduced by half. Strain and reserve. • For the shrimp, season the shrimp with a little salt and lots of pepper. Put the shrimp and the sauce base, cream, and butter in a large cast-iron skillet over high heat. Bring the sauce to a boil and cook for 5 minutes. • Remove the shrimp from the skillet and arrange on a platter or in individual bowls. Reduce the sauce by half, about 5 minutes. Pour the sauce over the shrimp and serve with hot, toasted French bread.