FISH HOUSE STOVE RECIPES

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N'AWLINS BBQ SHRIMP RECIPE | KING'S FISH HOUSE



N'awlins BBQ Shrimp Recipe | King's Fish House image

Provided by West Coast Prime Meats

Total Time 10 minutes

Prep Time 15 minutes

Yield Serves Four

Number Of Ingredients 13

Two pounds 21/25-count shrimp, peeled and deveined
One large lemon, cut in twelve small wedges
One and a half cups BBQ Spice (see recipe)
Four tablespoons olive oil
Four garlic cloves, peeled and minced (to make two tablespoons)
Three quarters of a cup dry sherry
Three quarters of a cup cider vinegar
Three cups tomato juice
Two large Roma tomatoes, cut in 1/8-inch dice
Half-cup plus two tablespoons herb butter (see recipe)
Four 1-inch slices of sourdough baguette
One bunch green onions, root ends removed and cut in two-inch pieces
Four sprigs fresh parsley, leaves only, minced

Steps:

  • In a medium bowl or Ziploc food storage bag, mix the shrimp, the BBQ spice and the lemon wedges.
  • Turn on the oven broiler. Melt the two tablespoons of herb butter, brush it on the four slices of sourdough baguette and arrange the bread on a sheet pan that will fit in the broiler. Set the bread aside and do not toast it yet.
  • Place a large sauté pan on the stove over medium flame. Add the olive oil, then the minced garlic. Cook until the garlic becomes aromatic (about 30 seconds). Do not let the garlic brown.
  • Add the spiced shrimp and lemons and toss the shrimp to cook them halfway.
  • Pull the pan off the stove, add the sherry and cider vinegar and swirl the pan to deglaze it. Return the pan to the stove and bring to a simmer.
  • Add the tomato juice and allow the liquids to reduce by a quarter, about three minutes.
  • While the tomato juice reduces, toast the sourdough bread in the broiler. When golden brown on each side, remove, cut in half and reserve.
  • Add the remaining herb butter, the Roma tomatoes and the green onions. Stir gently until the butter melts and incorporates, about one minute.
  • Place in four bowls or, as we do at King’s Fish House, four small steel skillets. Sprinkle the parsley on top, place two pieces of herb-buttered toast on the side of each bowl and serve immediately.

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