Roasted BBQ Shrimp

1 1/2 lbsfresh, head-on shrimp (the shell adds lots of flavor, or course you can use frozen, peeled)
1/2 lbsAndouille sausage (any smoked, spicy sausage will do)
1 largeonion sliced
3 clovesgarlic, chopped
3/4 cupolive oil
2 largetomatoes diced
1/2 teaspooncayenne
1 tablespoonsalt
3bay leaves
1 teaspoonoregano
1 tablespoonworchestershire
2 shakestabasco
1/2 cupall-purpose flour
1lemon, thinly sliced
1 cup (2 sticks)cubed butter
1 cupwhite wine
2 cupsshrimp stock - you can substitute with clam juice
Garnish:
1 bunchfresh cilantro chopped
1 bunchscallion chopped

Equipment List

Santoku Knife

Instructions

Preheat oven to 375 degrees F.

Place French oven on high heat. Add oil and Andouille sausage.

Brown then add garlic and onions, cook until golden (about 5 minutes).

Add shrimp and dry spices and quickly sear until shrimp begin to blush (redden).

Add tomatoes.

Stir in flour to coat.

Add wine, stock, lemons and butter.

Stir, cover and place in over 15-20 minutes.

Garnish with chopped cilantro, scallions and serve with white rice and crusty bread.

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