Brennan’s Texas Creole Barbecued Shrimp
BBQ Shrimp Bas
2 1/2 lemons peeled and quartered
3 tablespoons coarse-ground black pepper
2 tablespoons seafood seasoning
1 cup worcestershire sauce
1 cup water
6 cloves garlic
1/3 cup julienne red bell pepper
1/3 cup julienne poblano pepper
1/3 cup sliced yellow onion
3/4 teaspoon minced garlic
1/2 teaspoon vegetable oil
20 shrimp 16 to 20 count,peeled and cleaned
3/4 cup barbecue sauce base (see recipe, above)
1/4 cup whipping cream
For the Sauce Base: In saucepan combine all ingredients and reduce liquid by
half.Strain liquid through fine-mesh strainer and reserve.
For the Shrimp: In skillet, sauté peppers, onion, and garlic in oil on
medium heat at for about 40 seconds. Add shrimp and sauté for 30 seconds.
Stir in barbecue sauce base. Add cream and simmer 2 to 3 minutes, until
shrimp are cooked.
To serve, arrange shrimp, cornbread pudding, and jicama salad on each plate.