Culinary Insitute of New Orleans

Traditional New Orleans BBQ Shrimp
Serves 1 - (16 ounce portion)

8 Shrimp (head on, tail on, peeled in center, deveined)
2 oz. CINO Bluemoon Dry BBQ Seasoning Mix
8 oz. Shrimp Stock, Water or Beer
1 oz. Worcestershire Sauce
4 pc. New Potato (cooked, quartered)
4 pc. Sweet Potato (cooked, cubed)
4 pc. Carrot Ribbon (cut full length on mandolin)
4 tbsp. Butter (cold)
1 tbsp. Oil

On high heat, in a large sauté pan add oil, stock, worcestershire sauce, shrimp and CINO Bluemoon BBQ Dry Seasoning Mix. Allow to blend and boil shrimp until almost done, 2 minutes. Add new potatoes, sweet potatoes and carrots. (this is only to warm them) Lastly, add cubed, cold butter and continuously agitate the pan until all the butter has melted. Do not stop agitation. This causes the emulsification process. When butter is completely melted, pour into a large bowl and serve. French bread is used for dipping into the sauce.