Barbecued Gulf Shrimp With Cream

Name: Barbecued Gulf Shrimp With Cream
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 3 tablespoons olive oil; 1/3 cup diced onion; 4 teaspoons garlic, minced; 16 -18 large shrimp, peeled and deveined; 1/4 cup heavy cream; 1/2 cup blanched peeled seeded and diced tomato; 2 tablespoons fresh lemon juice (about 1 lemon); 2 tablespoons Worcestershire sauce; 4 tablespoons scallions, finely sliced; 6 tablespoons unsalted butter (3/4 stick); salt; 1/2 teaspoon cayenne powder; 1/2 teaspoon fresh ground black pepper; 1 teaspoon paprika; 1/4 teaspoon ground cumin; 2 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh oregano

Submitted by Khandi Howard

"This recipe comes from Stephen Piles Cookbook and is fantastic. My favorite shrimp recipe. We cooked it for the first time on vacation with my Brother-in-law and his family. They (as well as my children) asked me to simply boil a fairly large portion of the 10 pounds of shrimp in case they didn't like the barbecued version. Guess which shrimp got eaten?"

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Ready In:: 20mins
Ingredients:: 17
Serves:: 4-6

ingredients

Shrimp
3 tablespoons olive oil
¹⁄₃ cup diced onion
4 teaspoons garlic, minced
16 -18 large shrimp, peeled and deveined
Sauce
¹⁄₄ cup heavy cream
¹⁄₂ cup blanched peeled seeded and diced tomato
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons Worcestershire sauce
4 tablespoons scallions, finely sliced
6 tablespoons unsalted butter (3/4 stick)
salt
Seasoning Mix
¹⁄₂ teaspoon cayenne powder
¹⁄₂ teaspoon fresh ground black pepper
1 teaspoon paprika
¹⁄₄ teaspoon ground cumin
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano

directions

Combine all the ingredients for seasoning mix thoroughly in a small bowl; set aside.
Shrimp (yields 4 to 6 servings).
Heat the oil in a large skillet until lightly smoking.
Add the onion, garlic, and shrimp; continue cooking until the shrimp are half-cooked.
Increase the heat to high and stir in the Seasoning Mix, cream, tomatoes, lemon juice, and Worcestershire sauce; reduce the mixture by half.
Add the scallions.
Whisk in the butter by tablespoonfuls.
Incorporate well and season with salt.
Be sure to serve with a loaf of crusty french bread to dip up the flavorful sauce.
This is fantastic!

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RECIPE SUBMITTED BY

Khandi Howard

212

I am a teacher that likes to cook - sometimes. Right now I teach 8th grade English. I have three children: Kyndal 17, Spenser 15, and Sophie who will be 4 in October. We live in Waco, TX and like it. It is just the right size for us - not too big, but big enough to have lots of things to do. <br> <br>I like to cook when I am 'in the mood'and don't have a lot of other things to do. Before Sophie was born I did a lot of cooking ahead. Something that I am way behind on now.

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