Roasted BBQ Shrimp
|1-1/2 pounds||fresh, head-on shrimp (the shell adds lots of flavor, or course you can use frozen, peeled)|
|1/2 lbs||Andouille sausage (any smoked, spicy sausage will do)|
|1 large||onion, sliced|
|3 cloves||garlic, chopped|
|3/4 cup||olive oil|
|2 large||tomatoes, diced|
|1/2 cup||all-purpose flour|
|1||lemon, thinly sliced|
|1 cup (2 sticks)||cubed butter|
|1 cup||white wine|
|2 cups||shrimp stock - you can substitute with clam juice|
|1 bunch||fresh cilantro chopped|
|1 bunch||scallion chopped|
Preheat oven to 375 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).
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.