Hugo's BBQ Shrimp With Blue Cheese Slaw

Recipe Ingredients

		For The Bbq Sauce
10 oz	284g	Worcestershire sauce
10 oz	284g	Soy sauce
1		Lemon - juiced
10 oz	284g	Tomato puree
4 tablespoons	60ml	Dark brown sugar
2 cups	474ml	Heavy whipping cream
		For The Maytag Blue Cheese Slaw
1		Egg
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Sherry vinegar
2 cups	474ml	Peanut oil
1 oz	28g	Maytag blue cheese - crumbled
1/2		Green cabbage - shredded
3		Green onions - sliced thin
1/2 cup	73g / 2.6oz	Maytag blue cheese
		For The Bbq Shrimp
36		Shrimp - peeled, deveined (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Peanut oil
2 cups	474ml	BBQ sauce - (see above)

Recipe Instructions

For the BBQ Sauce: Combine the Worcestershire sauce, soy sauce, lemon juice, tomato puree and dark brown sugar in a small saucepot and on medium heat stir to dissolve the sugar. Bring to a boil and simmer for 5 minutes and remove from the heat.

In a large saucepot add the cream and bring to a boil. Simmer until the cream is thick enough to coat the back of a spoon. Stir in some of the BBQ base until you like the flavor. Bring the mixture back to a boil and simmer again until it coats the back 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 through a fine mesh strainer.

Toss the cabbage with enough mayonnaise to coat. Add in 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 saute pan, add the oil and heat. Add the shrimp and cook until done

To Finish: Place a pile of the slaw on a plate. Surround with the shrimp. Sauce each of the shrimp and sauce the plate. Sprinkle with the remaining green onion and blue cheese and garnish with cracked black pepper.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D66) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.