- 2 pounds [1 kg] fresh or frozen shrimps, shelled and deveined
- 1 cup [250 ml] melted butter
- 1/2 teaspoon [2.5 ml] ground red pepper
- 1/2 teaspoon [2.5 ml] salt
- 1 teaspoon [5 ml] garlic salt
- 1 teaspoon [5 ml] barbecue spices
- 1 teaspoon [5 ml] paprika
- 1 1/2 teaspoon [7.5 ml] Worcestershire sauce
- Lemon slices
- 1 large Spanish onion, chopped
- 1 tablespoon [15 ml] cornstarch
- 1/2 cup [125 ml] whipping cream
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- Rinse and dry shrimps.
- Add shrimps to melted butter and mix in next 7 ingredients.
- Thoroughly mix.
- Bake in a preheated [300°F / 150°C] oven for 30 to 40 minutes, basting often.
- Cool and refrigerate until butter comes on top of preparation and hardens.
- In a frypan, heat hard butter; add onion, cover and simmer until onion is very soft.
- With a slotted spoon, remove a few shrimps; reserve.
- When soft, in a blender, purée onion and remaining shrimps with sauce.
- Pour sauce in upper part of a double-broiler.
- Add cornstarch, already diluted with cold water.
- Cook until bisque has thickened.
- Add cream, heat and serve, garnished with reserved shrimps..
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