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Source: Food and Wine Quick from Scratch

Shrimp with Sun-Dried-Tomato Barbecue Sauce
With jalapeños, ginger, chili powder, and an unusually large amount of black pepper in the mix, this is one spicy dish. It’s based on New Orleans-style barbecued shrimp, with the added innovation of sun-dried tomatoes.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
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1/2 cup dry-packed sun-dried tomatoes
1/2 cup boiling water
3 tablespoons Worcestershire sauce
4 teaspoons lemon juice
1 teaspoon salt
2 tablespoons cooking oil
3 cloves garlic, minced
2 jalapeno peppers, seeds and ribs removed, minced
1 teaspoons fresh ginger, minced
2 teaspoons chili powder
1 1/4 teaspoons fresh ground black pepper
1/4 pound butter
2 pounds shrimp, shelled but tails left on




Heat the oven to 425 degrees. In a small bowl, combine the sun-dried tomatoes and boiling water. Let sit for 20 minutes.

Put the sun-dried tomatoes and their soaking liquid in a blender. Add the Worcestershire sauce, lemon juice, and salt and blend to a coarse puree.

In a medium saucepan, heat the oil over low heat. Add the garlic, jalapeños, and ginger and cook, stirring, for 3 minutes. Add the chili powder and pepper and cook, stirring, for 30 seconds longer. Add the butter and melt. Remove the pan from the heat and stir in the tomato mixture. Add the shrimp and stir to combine. Put the shrimp and sauce in a 9-by-13-inch baking dish in an even layer. Bake the shrimp until just done, about 11 minutes.


Wine Recommendation: The spicy heat of the jalapenos and barbecue sauce make a beer the ideal thirst quencher for this dish. Anything but the most innocuous of wines (such as a Frascati from Italy) will be wasted here.


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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Source: Food and Wine Quick from Scratch
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