Appetizers | Soups | Salads | Main Dishes | Vegetables | Breads | Desserts | Kids Recipes | Special Diets | Holiday Favorites Our recipe collection will grow as our viewers submit recipes. Please, submit your own original recipes. Equivalent Measures | Weights and Measures | Substitutions | Tips Cajun BBQ Shrimp Serves 4 as a main course Diane Welker 2 lbs. medium-large shrimp 3 Tbs. Cajun Seasoning 2 teaspoons fresh ground black pepper 2 tablespoons olive oil 1/3 cup chopped garlic 3 bay leaves 1 lemon, quartered 2 cups water 1 cup dry white wine 1/4 cup Worcestershire 1/4 tsp. salt 1/2 cup heavy cream 3 Tbs. unsalted butter Peel the shrimp, leaving only their tails attached. Reserve the shells. Dry the shrimp thoroughly with paper towels, and dust with 2 tablespoons Cajun seasoning and one teaspoon pepper. Refrigerate the shrimp while you make the stock. Place the shrimp shells, water, wine, bay leaves, lemon, 1 tablespoon Cajun seasoning, and salt in a medium saucepan. Bring to a boil, reduce the heat and simmer for 30 minutes. Remove from the heat allow to cool for 15 minutes, and strain the stock. Heat olive oil in a cast iron skillet over high heat. Add the shrimp, and sauté in batches, occasionally shaking the skillet, for 2 minutes. Transfer to a platter and keep warm. Add the onions and garlic to the skillet and sauté for 2 minutes. Add the stock and Worcestershire and simmer over medium-high heat for about 5-7 minutes, until reduced by half. Add the cream and simmer for 3 minutes longer, until thickened, then whisk in the butter, 1 tablespoon at a time. Return the shrimp to the sauce, and heat through. Serve with rice. Copyright ©2008 Parker Marketing, Clarksville TN. All rights reserved. Site design by Gateway Business Solutions.