In Memphis and the Midsouth, we apperceive barbecue. It’s a actuality but, of advance Chef Steven Leake is demography that to a accomplished new akin this morning.
We went alive with Chef Leake, an adviser with Southwest Tennessee Community College.
His compound is listed below:
Barbecue Shrimp, Abita Style: Makes 2 to 4 servings
3 sticks butter
1/2 cup extra-virgin olive oil
3 tablespoons onion flakes
3 tablespoons garlic powder
1 teaspoon arena cloves
1-1/2 teaspoons cayenne pepper
1 tablespoon atramentous pepper
3 tablespoons barbecue aroma (such as McCormick’s or chef Paul Prudhomme’s blend)
4 teaspoons paprika
2 teaspoons arena rosemary leaves
1/4 Worcestershire sauce
Juice of 1 auto (about 3 tablespoons)
2 bay leaves
1 canteen Abita Amber, at allowance temperature
2 teaspoons salt
5 pounds ample shrimp, active on and unpeeled
Preheat oven to 300 degrees.
While the oven is heating, amalgamate the adulate and olive oil in a baking pan ample abundant to board the shrimp. Abode the pan in the oven to acquiesce the adulate and oil to blend. Watch carefully so the admixture does not burn.
Remove the pan from oven. Add onion flakes, garlic powder, cloves, cayenne, atramentous pepper, barbecue spice, paprika, rosemary, Worcestershire, auto abstract and bay leaves. Activity to mix.
Slowly add the beer and activity until the cream subsides. Add salt. Set admixture abreast to acquiesce flavors to marry, 10 to 15 minutes.
Add shrimp and abode the pan in the oven, uncovered, and bake, basting able-bodied every 10 minutes, for about 40 minutes. When there is a slight air amplitude forth the aback of the shrimp and the carapace has pulled abroad from the shrimp meat, they are ready!
Serve the shrimp in a ample soup basin with some of the sauce, accompanied by your admired Abita beer and hot abrupt French bread.
How To Make Barbecue Sauce – How To Make Barbecue Sauce
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