Ingredients
- 20 shrimp
- 20 count
- 6 garlic (cloves)
- 2 1/2 lemons (peeled)
- 2 seafood seasoning
- 240 ml worcestershire sauce
- 240 ml water
- 180 ml barbecue sauce base
- 60 ml whipping cream
- 45 gr julienne bell pepper (red)
- 45 gr julienne poblano pepper
- 40 gr onion (sliced yellow)
- 26 gr coarse black pepper (ground)
- 2 gr garlic (minced)
- 2 ml 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>
