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For the Shrimp
2 pounds jumbo shrimp
3 tablespoons olive oil
3 tablespoons Cajun Rub, (recipe follows) or a commercial brand of Cajun seasoning
1 small onion, finely chopped
2 tablespoons minced fresh garlic
3 bay leaves
2 lemons, peeled, cut into thin crosswise slices, and seeded
2 cups bottled clam broth or water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
2 cups heavy cream
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
1/4 cup coarse (kosher or sea) salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons paprika
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground white pepper
1 to 3 teaspoons cayenne pepper, or to taste
Peel and devein the shrimp, leaving the feathery tail shells intact and reserving the shells. Rinse the shrimp under cold
running water, then drain and blot dry with paper towels.
Place the shrimp in a large bowl and sprinkle with 2 tablespoons of the oil and 1 1/2 tablespoons of the Creole seasoning.
Rub the oil and seasoning into the shrimp with your hands to coat well, then cover and let marinate, in the refrigerator,
for 1 hour.
Preheat the grill to high.
||While the shrimp marinates, prepare the barbecue sauce. Heat the remaining 1 tablespoon oil in a large saucepan over
high heat. Add the onion and garlic and sauté until just beginning to brown, about 3 minutes. Add the reserved shrimp
shells, the remaining 1 1/2 tablespoons Creole seasons, the bay leaves, lemon slices, clam broth, Worcestershire sauce, and wine. Bring to a boil, stirring, then reduce the heat to medium and simmer, uncovered, until only about 1 1/2 cups liquid remain; this will take 20 to 30 minutes.
Strain the mixture into a second saucepan and place over high heat. Boil, uncovered, stirring often to prevent scorching,
until thick, syrupy, and dark brown, abut 15 minutes; you should have about 1/2 cup. Whisk in the cream and bring to a boil.
Reduce the heat slightly and cook the mixture until only about 2 cups liquid remain; this will take 5 to 10 minutes. Remove
form the heat and whisk in the butter until melted. Taste for seasoning, adding salt and pepper as necessary; the sauce
should be highly seasoned. Set 1/2 cup sauce aside for basting. Keep the remaining sauce warm, covered, for serving.
When ready to cook, oil the grill grate. Arrange the shrimp on the hot grate and brush with some of the 1/2 cup barbecue sauce.
Grill until nicely browned on the outside and firm and pick inside, about 2 minutes per side. Brush the shrimp liberally
with the barbecue sauce once or twice as they cook.
Transfer the shrimp to a serving platter and serve immediately, topped with the remaining barbecue sauce.
|Cajun Rub (Makes about 1 cup; enough for 6 to 8 pounds of meat or seafood.)|
|This pungent blend originated as a spice mix for pan-blackening (a method popular in Cajun cooking that
involves charring highly seasoned foods in a super-hot skillet). This rub is delectable when applied to almost any seafood
or meat at least 30 minutes before grilling.
|Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat
and light for up to 6 months.