FRANK'S N'AWLINS BARBECUE SHRIMP DELUXE


Ingredients:
1/2 lb. real butter
1/2 cup Crisco oil
1 cup finely diced yellow onions
1/2 cup finely chopped green onions
1/2 cup finely chopped celery
1/4 cup finely chopped bell peppers
2 heads garlic
1 tablespoon whole cloves
1 teaspoon cayenne pepper
2 tablespoons black pepper
1 tablespoon McCormicks barbecue spice
1 tablespoon Worcestershire sauce
1 tablespoon rosemary leaves
2 sliced lemons
2 bay leaves
1 can of warm beer
salt
5 lbs. jumbo Louisiana shrimp

Chef: Frank Davis

First, drop the butter and the Crisco oil into a 6-quart Dutch oven and melt them together over medium-high heat. Then toss in the onions, green onions, celery, bell peppers, and garlic and gently sauté them for about 5 minutes until they soften. Add the remainder of the seasonings and spices and stir everything into the vegetable oil-butter base really well, and cook for another 6 minutes. Salt the sauce to taste. Overseason slightly because the shrimp will absorb a lot of it. Take the sauce off the burner and allow it to cool slightly. Then add the beer and stir it into the mix until the foam disappears. Put the pot back onto the fire over high heat. When it comes to a boil, drop in the shrimp and stir thoroughly. Cook for about 5 minutes or until the shrimp turn pink. Cover the Dutch oven and remove from the heat. Set aside to "cure" for about 5 minutes. Stir the mixture so that the shrimp soak up the sauce. Once you see a slight air space appear along the back of the shrimp, they're ready to eat.