It's time to celebrate National Seafood Month. Chris Degan, the president of Tricky Fish helps with a delicious shrimp recipe.
Piquant BBQ Shrimp
1 Tablespoon Black pepper
1 1/2 teaspoons Cayenne pepper
1/2 Tablespoon Salt
1/2 Tablespoon Crushed red pepper
1/2 Tablespoon Thyme
1/2 Tablespoon Rosemary
1/2 Tablespoon Oregano
1 1/2 Cups Seafood Stock
1/3 Cup Tomato Sauce
1/3 Cup Ketchup
1 Tablespoon Worcestershire sauce
1 Tablespoon Louisiana Hot Sauce
1/4 Pound Unsalted butter, divided
2 Tablespoons Flour
2 Tablespoons Garliic, chopped
2 Pounds Large Shrimp, peeled and deveined
2 Tablespoons Olive oil
1/2 each Small onion, sliced
1/2 each Red pepper, sliced
1/2 each Green pepper, sliced
Combine first 7 ingredients and mix well. Cover and store in a cool dry place. Save the extra spice for future use.
Combine next 5 ingredients in a large measuring container. Stir well.
Pat shrimp dry and season with 2 Tablespoons of the spice mix. Cover and refrigerate 1 hour.
In a saucepan, melt half of the butter. Add the flour and one Tablespoon of the remaining spice mixture and stir to make a roux. Cook, stirring frequently, until smooth and golden brown.
Add garlic and cook an additional minute so the garlic is fragrant but not burnt.
Slowly add the seafood stock mixture and whisk until smooth. Bring the sauce to a simmer and cook until the
sauce thickens. Remove from heat.
Heat oil in a large skillet and cook the onion, red & green peppers until beginning to brown. Add the shrimp to the skillet and cook until just done. Add the Piquant BBQ sauce and stir well to coat all of the shrimp.
Remove the pot from the heat and finish the sauce with the remaining butter. Serve over rice with bread.