Here are the shrimp I made and have a picture of in SUWYC. I got this recipe from a friend several years ago and make them every so often. They're always a hit when I make them and the sauce is excellent. This comes from LA Times for King's Fish House in Calabasas. I am guessing some of you may have been there, but I never have.
King’s Fish House BBQ Shrimp
Seafood
Prep Time: 45 mins Difficulty: Medium Servings: 4 Source: Latimes.com
INGREDIENTS
10 to 12 large shrimp
1/4 cup Barbecue Spice
3 tablespoons olive oil
2 teaspoons chopped garlic
1 1/2 ounces Sherry
1 1/2 ounces apple cider vinegar
1/2 cup tomato juice
1 plum tomato, chopped
Juice of 1/2 lemon
3 tablespoons chopped green onions
2 tablespoons Herb Butter
2 (6-inch pieces) sourdough baguette, cut in half
BARBECUE SPICE:
2 teaspoons salt
1 teaspoon paprika
1 teaspoon dried thyme
1/8 teaspoon allspice
1 teaspoon white pepper
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon plus 1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
3/4 cup brown sugar, packed
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dry mustard
HERB BUTTER:
1/2 cup (1 stick) softened butter
2 tablespoons chopped parsley
3/4 teaspoon fresh thyme
1/2 teaspoon fresh tarragon
DIRECTIONS
Combine the shrimp and Barbecue Spice in a resealable plastic bag or bowl and set aside to marinate for a couple of minutes.
Meanwhile, heat the olive oil in a skillet over medium heat, then add the garlic and shrimp. Toss quickly to cook evenly. When the shrimp are just beginning to turn pink, about 2 minutes, add the Sherry and apple cider vinegar and cook, scraping up the brown bits. (Use caution as there may be a flare-up.) Add the tomato juice and reduce slightly. Add the lemon juice, chopped tomato and green onions and toss. Remove from the heat and add the Herb Butter, swirling it into the sauce. Serve the bread alongside for dipping.
Note: may want to remove shrimp while reducing so they don't overcook.
BARBECUE SPICE
Combine the salt, paprika, thyme, allspice, white pepper, cumin, onion powder, garlic powder, chili powder, cayenne pepper, oregano, brown sugar, red pepper flakes and mustard in a small bowl. This will keep indefinitely in a small, tightly sealed container. Makes 1 cup.
HERB BUTTER
Grind the butter, parsley, thyme and tarragon in a food processor and set aside.
King’s Fish House BBQ Shrimp
Seafood
Prep Time: 45 mins Difficulty: Medium Servings: 4 Source: Latimes.com
INGREDIENTS
10 to 12 large shrimp
1/4 cup Barbecue Spice
3 tablespoons olive oil
2 teaspoons chopped garlic
1 1/2 ounces Sherry
1 1/2 ounces apple cider vinegar
1/2 cup tomato juice
1 plum tomato, chopped
Juice of 1/2 lemon
3 tablespoons chopped green onions
2 tablespoons Herb Butter
2 (6-inch pieces) sourdough baguette, cut in half
BARBECUE SPICE:
2 teaspoons salt
1 teaspoon paprika
1 teaspoon dried thyme
1/8 teaspoon allspice
1 teaspoon white pepper
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon plus 1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
3/4 cup brown sugar, packed
1/2 teaspoon dried red pepper flakes
1/2 teaspoon dry mustard
HERB BUTTER:
1/2 cup (1 stick) softened butter
2 tablespoons chopped parsley
3/4 teaspoon fresh thyme
1/2 teaspoon fresh tarragon
DIRECTIONS
Combine the shrimp and Barbecue Spice in a resealable plastic bag or bowl and set aside to marinate for a couple of minutes.
Meanwhile, heat the olive oil in a skillet over medium heat, then add the garlic and shrimp. Toss quickly to cook evenly. When the shrimp are just beginning to turn pink, about 2 minutes, add the Sherry and apple cider vinegar and cook, scraping up the brown bits. (Use caution as there may be a flare-up.) Add the tomato juice and reduce slightly. Add the lemon juice, chopped tomato and green onions and toss. Remove from the heat and add the Herb Butter, swirling it into the sauce. Serve the bread alongside for dipping.
Note: may want to remove shrimp while reducing so they don't overcook.
BARBECUE SPICE
Combine the salt, paprika, thyme, allspice, white pepper, cumin, onion powder, garlic powder, chili powder, cayenne pepper, oregano, brown sugar, red pepper flakes and mustard in a small bowl. This will keep indefinitely in a small, tightly sealed container. Makes 1 cup.
HERB BUTTER
Grind the butter, parsley, thyme and tarragon in a food processor and set aside.
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