2 pounds medium large shrimp in their shells, about 42 ·
2 tablespoons Louisiana Cajun Seasoning ·
16 turns freshly ground black pepper, in all ·
2 tablespoons olive oil, in all ·
1/4 cup chopped onions ·
2 tablespoons minced garlic ·
3 bay leaves ·
3 lemons, peeled and sectioned ·
2 cups water ·
1/2 cup Worcestershire sauce ·
1/4 dry white wine ·
1/4 teaspoon salt ·
2 cups heavy cream ·
2 tablespoons butter ·
Peel the shrimp, leaving only their tails attached. Reserved the shells, sprinkle the shrimp with 1 tablespoon Louisiana Cajun Seasoning and 8 turns of the pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Cajun Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Garnish with chopped chives.
 Mezcla Picante |
Malka Espinel
Colombia
It is a versatil dish since it can be used as a starter, as a hors d'ouvres or for just to share with guests at any time.