Texas Barbecue Shrimp With Bleu Cheese Slaw Food

BLUE CHEESE COLE SLAW

Steps:

• Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
• In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

HUGO'S BBQ SHRIMP WITH BLUE CHEESE SLAW

Steps:

• 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. Bring to a boil and simmer for 5 minutes and remove from the heat. In a large saucepot add the cream and bring to a boil. Simmer until the cream is thick enough to coat the back of a spoon. Stir in some of the BBQ base until you like the flavor. Bring the mixture back to a boil and simmer again until it coats the back of a spoon.
• For the Maytag Blue Cheese Slaw: In a food processor, combine the egg, lemon juice, mustard and vinegar. Process for 30 seconds and slowly add the peanut oil. Season with salt and pepper and add the crumbled blue cheese and process for 5 more seconds. Push the mayonnaise through a fine mesh strainer. Toss the cabbage with enough mayonnaise to coat. 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.
• For the BBQ Shrimp: Season the shrimp with salt and pepper. In a hot saute pan, add the oil and heat. Add the shrimp and cook until done
• To Finish: Place a pile of the slaw on a plate. Surround with the shrimp. Sauce each of the shrimp and sauce the plate. Sprinkle with the remaining green onion and blue cheese and garnish with cracked black pepper.

BARBECUE SHRIMP

Steps:

• Thread shrimp onto skewers and place in a shallow dish. Pour 1/2 cup soy sauce, sake, and 2 tablespoons oil over the shrimp and season them with salt and pepper. Set aside and let them marinate while you make the barbecue sauce.
• Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add shallots and garlic and cook for 1 minute. Stir in tomatoes and season with salt and pepper. Add 2 tablespoons soy sauce, hoisin sauce, vinegar, chili paste, sugar, and chili powder. Cook until the mixture has thickened, about 10 to 15 minutes. Use an immersion blender to break the tomatoes up into a chunky sauce.
• Heat a grill or a grill pan and cook the shrimp about 3 minutes per side. To serve, spread some barbecue sauce onto a large platter and place the grilled shrimp skewers on top of that. Garnish with avocado, scallions, and lime wedges. Serve extra barbecue sauce on the side.

TEXAS SHRIMP WITH PEPPERS AND CORN

Steps:

• Toss shrimp with oil, 2 teaspoons lime juice, garlic, chili powder, and cumin. Set aside 5 minute In the meantime, cook rice according to directions on bag.
• Heat a large, non-stick skillet over Medium-High heat 3 minutes. Add shrimp; saute 3 minutes, scooping and turning continuously, or until shrimp begins to curl. Add red peppers and corn; saute 1 or 2 minutes until hot.
• Remove skillet from heat; stir in cilantro and remaining lime juice, to taste. Serve over rice. Optional: top with crumbled feta or white Mexican cheese.

GRILLED TEXAS SHRIMP

Steps:

• Peel and devein shrimp, leaving tails intact.
• Mix all ingredients in shallow glass dish; cover and refrigerate 1 hour.
• Thread shrimp on skewers; reserve marinade. Grill shrimp over medium coals 2-3 minutes per side until pink.
• Heat reserved marinade in a non-aluminum saucepan to boiling; reduce heat and simmer about 5 minutes until pepper is tender; serve with shrimp.

TEXAS BARBECUE SHRIMP WITH BLEU CHEESE SLAW

Steps:

• ---To prepare the Texas Barbecue Sauce---.
• Combine the first 5 ingredients in a small saucepan and warm over medium heat, stirring until the sugar is completely dissolved.
• Bring to a boil, reduce the heat to medium-low, cover, and simmer 5 minutes.
• Remove from the heat.
• In another saucepan, bring the cream to a boil.
• Reduce the heat to medium-low and cook until the cream is thickened enough to coat the back of a spoon.
• Stir in some of the barbecue sauce base, adding more base until the flavour is to your taste.
• Bring the mixture back to a boil over medium heat, and then reduce to medium-low and simmer again until it coats the back of a spoon.
• Set aside.
• The sauce may be made ahead, covered and refrigerated, and then re-warmed over medium heat when ready to use.
• ---To prepare the mayonnaise---.
• In a food processor combine the egg, lemon juice, mustard, and vinegar.
• Turn on the machine and combine for 30 seconds.
• With the machine running, slowly add the oil in a thin stream.
• When the mayonnaise has emulsified, season with salt and pepper and add the blue cheese; pulse the machine for 5 seconds.
• Press through a fine-mesh sieve and store, covered, in the refrigerator until ready to use.
• ---To prepare the slaw---.
• Toss the cabbage with enough mayonnaise to coat.
• Add the green onion and bleu cheese.
• Season to taste with salt and pepper.
• Toss again.
• ---To prepare the shrimp---.
• Season the shrimp with salt and pepper.
• Heat the oil in 2 large sauté pans or skillets until almost smoking.
• Add the shrimp, being careful not to crowd the pan.
• Cook until golden brown on the outside and opaque throughout, about 1 minute per side.
• Remove and drain on paper towels.
• ---To serve---.
• Pile slaw in the center of each plate and lean 5 shrimp against the slaw.
• Place another shrimp on top.
• Baste each shrimp with the sauce and drizzle more sauce around the plates.
• Sprinkle each plate with bleu cheese and onions.
• Dust the rims of the plates with black pepper.