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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

BBQ Shrimp


BBQ Shrimp

2 Tbl clarified butter

20 large shrimp, peeled and split in half lengthwise

1 tsp cracked black peppercorns

3 /4 cup BBQ Shrimp Stock

BBQ Shrimp Stock

½  cups white wine

1 cup  Shrimp Stock

2 Tbl Creole Seasoning

1 1 /2 Tbl Worcestershire sauce

1 1 /2 Tbl lemon juice

3 tsp paprika

2 tsp garlic, minced

2 tsp liquid crab boil

2 Tbl creole mustard

1 bay leaves

1 tsp Hot Sauce


BBQ Shrimp

Melt clarified butter in a skillet and add shrimp. Sauté for two minutes Add cracked black peppercorns and BBQ Shrimp Stock and cook until shrimp are just done. Make sure the cold BBQ shrimp stock is stirred vigorously before adding to skillet.

BBQ Shrimp Stock

Bring all ingredients to a boil, immediately remove from heat and cool (can be made 2–3 days ahead of time).

Yield: 2 cups

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