Ingredients
- 20 shrimp
- 20 count
- 6 garlic (cloves)
- 2 1/2 lemons (peeled)
- 2 seafood seasoning
- 1 cup worcestershire sauce
- 1 cup water
- 3/4 cup barbecue sauce base
- 1/4 cup whipping cream
- 3/8 cup julienne bell pepper (red)
- 3/8 cup julienne poblano pepper
- 3/8 cup onion (sliced yellow)
- 3 tablespoons coarse black pepper (ground)
- 3/4 teaspoon garlic (minced)
- 1/2 teaspoon vegetable oil
For the Sauce Base: In saucepan combine all ingredients and reduce liquid by ha lf. Strain liquid through fine-mesh strainer and reserve. For the Shrimp: In skillet, saut� peppers, onion, and garlic in oil on medium he at for about 40 seconds. Add shrimp and saut� 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.
From the Recipe Files of RecipeLu <recipelu@recipelu.com>
