Texas Barbecue Shrimp With Bleu Cheese Slaw

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Plump shrimp are pan-fried and basted with tangy barbecue sauce. They are served with cabbage slaw dressed with bleu cheese mayonnaise. The only other things you'll want are crusty bread and cold beer. Recipe by chef wendy jordan, rosemary's restaurant, las vegas, nevada.

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Steps

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---to prepare the texas barbecue sauce---.

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Combine the first 5 ingredients in a small saucepan and warm over medium heat , stirring until the sugar is completely dissolved.

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Bring to a boil , reduce the heat to medium-low , cover , and simmer 5 minutes.

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Remove from the heat.

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In another saucepan , bring the cream to a boil.

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Reduce the heat to medium-low and cook until the cream is thickened enough to coat the back of a spoon.

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Stir in some of the barbecue sauce base , adding more base until the flavour is to your taste.

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Bring the mixture back to a boil over medium heat , and then reduce to medium-low and simmer again until it coats the back of a spoon.

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Set aside.

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The sauce may be made ahead , covered and refrigerated , and then re-warmed over medium heat when ready to use.

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---to prepare the mayonnaise---.

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In a food processor combine the egg , lemon juice , mustard , and vinegar.

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Turn on the machine and combine for 30 seconds.

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With the machine running , slowly add the oil in.

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Ingredients

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low-sodium worcestershire sauce, soy sauce, lemon, tomato puree, dark brown sugar, heavy whipping cream, egg, fresh lemon juice, dijon mustard, sherry wine vinegar, peanut oil, blue cheese, green cabbage, green onions, kosher salt, fresh ground black pepper, shrimp, barbecue sauce