Taps Fish House & Brewery Louisiana BBQ Shrimp

Ingredients:
  • 1 lbs shrimp (16/20 size)
  • 1/2 lbs butter
  • 1 Tbsp garlic
  • juice of 2 lemons
  • 2 oz. oil, vegetable or your favorite
  • 1 bunch green onions
  • 1 loaf French bread
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Preparation:

For sauce: Add Worcestershire and hot sauce to a heavy bottom pot and simmer until reduced by half. Mix cornstarch and water together, and add to boiling sauce. Whisk while sauce thickens and cook on low heat for one minute. Add remaining ingredients, cool, and store.

Cajun BBQ Sauce Ingredients:

  • 8 cups Worcestershire sauce
  • 4 cups Crystal Hot Sauce
  • 1 cup cornstarch
  • 1 cup water
  • 1 cup chopped rosemary
  • 1 cup Prudhomme's Cajun-style seasoning
  • 1 cup cracked black pepper
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Preparation:

Add the Cajun BBQ sauce and lemon juice, saut° until shrimp are cooked through, about 3-4 minutes. Remove from heat and whisk in whole butter, piece by piece, to avoid breaking sauce. Divide evenly among four people as an appetizer. Present with one whole green onion laid across, and a hunk of French bread on the side.

Servings: 4
Source: Chef Craig Rouse, TAPS Fish House & Brewery, Brea, CA
Source:
Submitted by: Recipe Group Member
Date: