| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Crook1 | 1 | servings | |
INGREDIENTS
| 8 | lg | Shrimps; (headon, tailon, |
| ; peeled in center, | ||
| ; deveined) | ||
| 2 | oz | Dry Barbecue Seasoning Mix; (recipe to follow) |
| 6 | oz | Stock; water or beer |
| 1 | oz | Worcestershire sauce |
| 4 | Pieces new potatoes; (1 potato quartered) | |
| 4 | Pieces carrot ribbons | |
| 3 | tb | Butter; (cold) |
| 1 | tb | Oil |
INSTRUCTIONS
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. When completely melted, pour into a large bowl and serve. French bread is used for dipping into the sauce. Makes 1 serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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