Barbeque Doesn’t Have To Mean On The Barbeque
Published by Carolin on Tagged Barbeque, Shellfish, Side Dish, cooking with wine, marinade, snack
Today I have a craving for shrimp. I absolutely love shrimp. I like them in all sizes but I do prefer the bigger ones to those tiny little ones. I think tiny ones should be left for dips and such. I have to admit it angers me when I go to a restaurant and they serve the tiny ones. Ok enough with the tiny shrimp. Back to my craving. I love shrimp that is spicy and garlicky. I think garlic and shrimp were a match made in heaven and then add some hot sauce and you think you are in heaven.
The other thing I love about shrimp is that how fast they cook. It doesn’t matter if you barbeque, boil or sauté them, you got to love a food that you know you can have ready in less than 10 minutes. Not to mention a food that changes color to let you know it is cooked. How wonderful is that.
Another great thing about shrimp is that now a day for the most part they come cleaned and de-veined. I do like that a lot of the time they come de-veined just for the purpose of saving time. But I do prefer to buy shrimp with the shells on. A lot of people like the shells off. But if I am not going to cook the shrimp with the shell on I take it off and save them in a large freezer bag. When the bag is full I just boil them up for maybe 20 minutes and I have an instant shrimp stock. I like cooking shrimp with the shell on because the shell has as much flavor if not more than the meat of the shrimp. So by cooking the shrimp with the shell on it adds that much more flavor. This is especially good when you barbeque shrimp.
Today I am going to share a recipe with you for Barbeque Shrimp. Now it is called Barbeque Shrimp not because it is done on the barbeque but because it is in a barbeque sauce. This is one of my favorite shrimp recipes and it is great for 2 people or if you are cooking for a crowd.
Barbeque Shrimp
Shrimp
2tbsp olive oil
6 cloves of garlic minced
30 uncooked large shrimp, peeled and de-veined
Marinade shrimp in olive oil and garlic for about 1 hour
Barbeque Sauce
2Tbsp butter soften
2Tbsp flour
8 oz bottled clam juice
¼ c Worcestershire sauce
2Tbsp fresh lemon juice
1Tbsp tomato paste
6 -8 garlic cloves minced
1tsp hot sauce
1/2tsp chili flakes
1/2tsp sugar
White wine or water for thinning sauce
Blend butter and flour in a small bowl. Combine all remaining ingredients except wine/water in a saucepan. Bring up to a boil then lower heat and simmer for 5 minutes. Add butter mixture and whisk in until sauce thickens and is smooth. You can thin it with white wine (I prefer) or water. Add the shrimp to the sauce. Cook for another 2-3 minutes or until shrimp change color.
Serve this with some crusty bread and you will have friends for life.
TIP OF THE DAY
Bottled clam juice is usually found on the canned fish isle of your grocery store. I don’t know how many times I get asked where to buy clam juice.
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