Marsh House Barbecue Shrimp - WSMV News 4

Marsh House Barbecue Shrimp

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Serves 6
2  cups shrimp heads and shells
1  tablespoon olive oil
1/2  cup Worchester sauce
4  tablespoons cracked black pepper
2  tablespoon Creole Spices  
2  bay leaves
Juice of one lemon
2  pounds of 16/20 shrimp, peeled and deveined
1  cup sauce base
1  cup cream 1  cup butter
Salt to taste
1.    First make the sauce base, in a medium size pot over high heat toast the shrimp heads and shells with the olive oil for 5 minutes while stirring.  
2.    Add the Worcestershire, 2 tablespoons black pepper, Creole Spices, bay leaves and lemon juice to the pot along with 2 cups water and bring to a boil. Once the liquid in the pot has come to a boil, lower heat to a moderate simmer and allow the liquid to reduce by half, strain and reserve for later use.
3.    Season the shrimp generously with black pepper and a touch of salt. Cook over high heat in a large cast iron skillet with 1 cup of the sauce base, cream, butter, and remaining black pepper.
4.    Bring the shrimp to a boil and cook for five minutes. Remove the shrimp from the pan placing them on a platter or individual serving bowls and reduce the liquid by half.
5.    Pour the remaining liquid over the shrimp and serve with hot toasted French bread.

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