Southern Living SEPTEMBER 2007
1. Devein shrimp, if desired. Rinse and pat dry with paper towels. Sprinkle barbecue seasoning evenly over shrimp.
2. Sauté shrimp in hot oil in a large skillet over high heat 3 to 4 minutes or just until shrimp turn pink. Remove shrimp from skillet.
3. Melt butter in skillet over medium heat; add tasso ham, and sauté 5 minutes. Gradually whisk in flour. Cook, whisking constantly, 1 1/2 to 2 minutes or until mixture is golden brown. Whisk in chicken broth and half-and-half. Bring to a boil. Boil, whisking constantly, 6 to 8 minutes or until smooth and thickened. Stir in shrimp and parsley.
*Smoked ham or hot smoked sausage may be substituted.
Note: For testing purposes only, we used McCormick Grill Mates Barbecue Seasoning.
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