Ingredients Jump to Instructions ↓

  1. 10 ounces Worcestershire sauce

  2. 10 ounces soy sauce

  3. 1 lemon, juiced

  4. 10 ounces tomato puree

  5. 4 tablespoons dark brown sugar

  6. 2 cups heavy whipping cream

  7. 1 egg

  8. 2 tablespoons lemon juice

  9. 1 tablespoon Dijon mustard

  10. 2 tablespoons sherry vinegar

  11. 2 cups peanut oil 1-ounce Maytag blue cheese, crumbled

  12. 1/2 head green cabbage , shredded

  13. 3 green onions, sliced thin

  14. 1/2 cup Maytag blue cheese

  15. 36 large shrimp, peeled and deveined Salt Pepper

  16. 1/4 cup peanut oil

  17. 2 cups BBQ sauce, recipe above

Instructions Jump to Ingredients ↑

  1. 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.


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