Tell Us Your Best BBQ Recipe

Okay, so here is the ticket.... it is early on a Sunday morning and the big party (we host an annual pool party here on the horse farm) is only a few weeks away. I can tell because all of the fireworks tents are springing up all over the county. So with today starting out sunny and cool, yet-to-be-warm, I have all of the ingredients for today's cookfest already basting and in the fridge. Later this afternoon the feasting will begin with a few frineds coming over to watch the PGA while the wives and kids blast in the pool. Maybe a few cigars too.

So my mind starts to drifting and I have to wonder about the menu for this year's big blast. While most of the food is catered, we always like to add a few of our own specialties. I figure that AR would be a great place to get some recipes from all over the country to celebrate Independence Day in true style.

So how about it Rainers, anyone want to put in their two cents? Below is my favorite recipe for a killer dish, bar-b-q shrimp. The recipe was adapted from a famous TV chef, and the BAM was decreased just a tad since it seared my kids tongues.....

3 pounds large Gulf Shrimp, in their shells
2 tablespoons Creole seasoning, recipe follows:

Cracked black pepper
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter

Traditional southern Biscuits, recipe follows:

1 tablespoon chopped chivesPeel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.

So party on and celebrate in style. Maybe we can all try some of the recipes posted and report back. I may even try a few next weekend to practice...

Rob