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Brennan's Texas Creole Barbecued Shrimp

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Submitted by skim

YIELD

20 shrimp

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

Bbq shrimp base
2 ½ 2.5
EACH EACH LEMONS
peeled and quartered
3 45
TABLESPOONS ML BLACK PEPPER
coarse ground
2 3E+1
TABLESPOONS ML SEASONING
seafood *
1 237
1 237
CUP ML WATER
6 6
CLOVES CLOVES GARLIC
Shrimp
79
CUP ML SWEET RED BELL PEPPERS
julienne
79
CUP ML POBLANO PEPPERS
julienne *
79
CUP ML YELLOW ONION
sliced
¾ 3.8
TEASPOON ML GARLIC
minced
½ 2.5
TEASPOON ML VEGETABLE OIL
20 2E+1
EACH EACH SHRIMP
16 to 20 count, peeled and cleaned *
¾ 177
CUP ML BARBECUE SAUCE
base *
¼ 59

Directions

For the Sauce Base: In saucepan combine all ingredients and reduce liquid by half.

Strain liquid through fine-mesh strainer and reserve.

For the Shrimp: In skillet, saut? peppers, onion, and garlic in oil on medium he at for about 40 seconds.

Add shrimp and saut? for 30 seconds.

Stir in barbecue sauce base.

Add cream and simmer 2 to 3 minutes, until shrimp are cooked.

To serve, arrange shrimp, cornbread pudding, and jicama salad on each plate.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 163 36% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 766mg 32%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 14%
Sugars g
Protein 5g
Vitamin A 14% Vitamin C 98%
Calcium 15% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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