Chef Joe Heacook with Sowela Technical Community College's Culinary Department worked his magic on 7News Sunrise in a live report, cooking barbecued shrimp with Sunrise Live Reporter Libby White.
2 sticks of butter
8 oz. Italian dressing
4 cloves of garlic, crushed
4 bay leaves, crushed fine
1/2 tsp. basil
1/2 tsp. oregano
2 tsp. dried rosemary leaves, crushed
5 lbs. shrimp (head on or headless)
1 tsp. salt
1/2 tsp. cayenne
1 tbsp. paprika
1 tsp. black pepper
Juice of 1 lemon
1/2 cup BBQ sauce
3 tbsp. Worcestershire sauce
1 cup white wine
1 tsp. Tabasco
In a heavy saute pan or saucepan, melt the butter, then add the Italian dressing and mix well. Add all other ingredients except shrimp and cook over medium heat, stirring constantly until the sauce begins to boil. Reduce the heat to low and simmer for seven to eight minutes, stirring frequently. Remove the pan from the heat and let it stand, uncovered at room temperature for at least 30 minutes.
Add the shrimp to the sauce and mix thoroughly, and put the pan back on the burner. Cook over medium heat for six to eight minutes or just bake for 10 minutes. Serve equal portions of shrimp with about 1/2 cup of sauce ladled over each one. Have plenty of French bread on hand for dipping. This dish serves four.
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