BBQ Shrimp from Varendoe's


Olive oil
1 white onion
1 qt. Worcestershire sauce
2 Abita Amber beers
1 cup bloody mary mix (we like to use Zing Zang)
1/2 cup diced tomatoes
3 T. lemon juice
1/2 qt. water
3 sprigs fresh rosemary
4 sprigs fresh thyme
1 T dried oregano
2 T. pesto (can make your own or use store bought)
1/4 cup minced garlic
Creole seasoning to taste
2 T. Chicken base (can be bought at grocery store)
1 T. lobster base (can be bought at grocery store)
1 T. shrimp base (can be bought at grocery store)

Procedure:  Saute onion in the olive oil. Add the rest of the ingredients. Simmer and thicken with a corn starch slurry. Saute five or six shrimp until done thoroughly.. Mount with butter. Serve over gouda cheese grits and top with garlic French bread.

Ingredients for Gouda Cheese Grits

1 cup rich chicken stock
Creole seasoning to taste
1/2 cup ham stock
about 1 cup of grits 
1/4 lb. smoked gouda cheese, grated
1 quarts heavy cream

Procedure:  Bring all ingredients to a simmer.except for the grits.  Whisk in the grits a little at a time until thick. Fold in the cheese.