Ultimately, you’re making two dishes. The first item is the most important – the BBQ Tomato Sauce. It’s basically a rich shrimp stock with creole seasonings reduced into a very rich savory sauce. This is where the dish get it’s beautiful color. The second item is cooking the sauce’s body which includes the shrimp, crab meat and peppers. Once combined, you get a super rich and delicious sauce perfect for smothering over a bed of rice or bowl of grits. If I had to choose an end of the year meal, this would be it. Enjoy!
3 pounds large Gulf shrimp, in their shells
1 pound of lump crab meat
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
Julienne 3 sweet peppers
1 16 oz can of Hunts Basil, Garlic and Oregano diced tomatoes
The BBQ Tomato Sauce
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. Once reduced, fold in the can of tomatoes. Bring up to a boil and then allow to simmer. Makes about 4 cups of barbecue tomato suace base.
Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the sliced sweet peppers and saute for 2 minutes to give them some color. Toss in the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Fold in the crab meat and cook for 1 minute. Remove the peppers, shrimp and crab mixture to to a bowl, then toss in tomato bbq sauce and bring to a simmer. Once simmering, fold in shrimp crab and pepper mixture. Garnish with chopped chives.
Happy New Year!
‘Plated or Poured’ is our food and drink column curated by Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.
Follow Rashad’s journey on Instagram.