Recipe: rosemary hugo’s bbq shrimp with blue cheese slaw
Rosemary’s Hugo’s BBQ Shrimp with Blue Cheese Slaw
10 ounces Worcestershire sauce
10 ounces soy sauce
1 lemon, juiced
10 ounces tomato puree
4 tablespoons darkish sugar
2 cups heavy whipping cream
Maytag Blue Cheese Slaw
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
2 cups peanut oil
1 ounce Maytag blue cheese, crumbled
1/2 head green cabbage, shredded
3 green onions, sliced thin
1/2 cup Maytag blue cheese
36 large shrimp, peeled and deveined
1/4 cup peanut oil
2 cups BBQ sauce, recipe above
For the BBQ Sauce: Combine the Worcestershire sauce, soy sauce, lemon juice, tomato puree and darkish sugar in a little saucepot and on medium heat stir to dissolve the sugar. Bring to a boil and simmer for five minutes and remove from heat. In a big saucepot add the cream and bring to a boil. Simmer before cream is thick enough to coat the trunk of a spoon. Stir in a few of the BBQ base and soon you just like the flavor. Bring the mixture back again to a boil and simmer again until it coats the trunk of a spoon.
For the Maytag Blue Cheese Slaw: In a food processor, combine the egg, lemon juice, mustard and vinegar. Process for 30 seconds and slowly add the peanut oil. Season with salt and pepper and add the crumbled blue cheese and process for 5 more seconds. Push the mayonnaise by way of a fine mesh strainer. Toss the cabbage with enough mayonnaise to coat. Add 1/2 of the green onion, 1/4 cup of the Maytag blue cheese and season with salt and pepper and toss well.
For the BBQ Shrimp: Season the shrimp with salt and pepper. In a hot sauté pan, add the oil and heat. Add the shrimp and cook until done.
To complete: Place a pile of the slaw on a plate. Surround with the shrimp. Sauce each one of the shrimp and sauce the plate. Sprinkle with the rest of the green onion and blue cheese and garnish with cracked black pepper.
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