Hugo's Bbq Shrimp With Blue Cheese Slaw
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
280 g
Worcestershire Sauce280 g
Soy Sauce280 g
Tomato Puree4 tbsps
Dark Brown Sugar2 cups
Heavy Whipping Cream1
Egg2 tbsps
Lemon Juice1 tbsp
Dijon Mustard2 tbsps
Sherry Vinegar1 cup
Peanut Oil1 cup
Blue Cheese (maytag)36 large
Shrimp (peeled and deveined)1
Salt1
PepperDirections:
1
For the BBQ Sauce: Combine the Worcestershire sauce, soy sauce, lemon juice, tomato puree and dark brown sugar in a small saucepot and on medium heat stir to dissolve the sugar
2
Bring to a boil and simmer for 5 minutes and remove from the heat
3
In a large saucepot add the cream and bring to a boil
4
Simmer until the cream is thick enough to coat the back of a spoon
5
Stir in some of the BBQ base until you like the flavor
6
Bring the mixture back to a boil and simmer again until it coats the back of a spoon
7
For the Maytag Blue Cheese Slaw: In a food processor, combine the egg, lemon juice, mustard and vinegar
8
Process for 30 seconds and slowly add the peanut oil
9
Season with salt and pepper and add the crumbled blue cheese and process for 5 more seconds
10
Push the mayonnaise through a fine mesh strainer
11
Toss the cabbage with enough mayonnaise to coat
12
Add in 1/2 of the green onion, 1/4 cup of the Maytag blue cheese and season with salt and pepper and toss well
13
For the BBQ Shrimp: Season the shrimp with salt and pepper
14
In a hot saute pan, add the oil and heat
15
Add the shrimp and cook until done To Finish: Place a pile of the slaw on a plate
16
Surround with the shrimp
17
Sauce each of the shrimp and sauce the plate
18
Sprinkle with the remaining green onion and blue cheese and garnish with cracked black pepper