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[edit] Ingredients
8 |
inch lrg Shrimps, (headon, tailon, peeled center, deveined) |
2 |
ounces Dry Barbecue Seasoning Mix, (recipe to follow) |
6 |
|
1 |
ounce Worcestershire sauce |
4 |
piece new potatoes, (1 potato quartered) |
4 |
piece carrot ribbons |
3 |
tablespoons Butter, (cold) |
1 |
tablespoon Oil |
[edit] Preparation
Step 1 |
In a pan, add oil, stock (or water or beer), Worcestershire sauce, dry seasoning mix, potatoes and carrots. Allow to blend and boil shrimp until almost done, about 23 minutes. Lastly, add cubed cold butter and continuously agitate the pan until all the butter has melted. Do not stop agitation. This causes the emulsification process. |
Step 2 |
When completely melted, pour into a large bowl and serve. French bread is used for dipping into the sauce. |
Step 3 |
Makes 1 serving. |
[edit] About Barbecue Shrimp
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