Barbecue shrimp on cornbread squares

January 23, 2008

MAKES 36 SQUARES

1 8-by-8-inch pan cornbread

36 raw jumbo shrimp, peeled

1 tablespoon Angel Dust

4 sticks unsalted butter

1 1/2 cups Abita Turbodog Ale or other dark beer

1 tablespoon black pepper

1 tablespoon white pepper

3/4 cup Worcestershire

3 tablespoons roasted garlic puree (see note)

3/4 cup heavy cream

Season the shrimp with the Angel Dust.

Melt the butter in a large skillet. Stir in the beer, peppers, Worcestershire, garlic puree and heavy cream. Reduce over high heat until thickened and creamy, about 12 minutes. Add the shrimp and cook in the sauce just until pink, about 4 minutes. Serve by spooning one shrimp and plenty of sauce over each cornbread square.

Note: To make garlic puree, combine equal amounts olive oil and peeled garlic cloves in ovenproof dish and roast, covered, in a 300-degree oven for about 1 hour. Strain the garlic and puree. Refrigerate any leftover puree and oil in separate airtight containers.

Adapted from chef Jimmy Bannos

Nutrition facts per serving: 195 calories, 13 g fat, 8 g saturated fat, 51 mg cholesterol, 14 g carbohydrates, 2 g protein, 1524 mg sodium, 1 g fiber