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in 2000, someone born in 1989/1988 => 2000 – 1989/1988 = would be 11/12 years old

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BBQ Shrimp | Angeline’s

For the Reduction:

2 lbs of 15/20 shrimp head on/shell on

2 cups of Worcestershire sauce

3 lemons with all white rind cut off, only the yellow insides showing

6 cloves garlic

1 cup of white wine

2 cups of water

1 dry bay leaf

1 teaspoon of dry thyme

1 tbsp of black peppercorns

1  cup chopped white onion

Start by peeling the shrimp. Remove heads and all shells. Place the shells and all the ingredients above in a pot and reduce by 4 times. Be careful when doing this and make sure to cook on a medium flame as it is hard to see where your stock is with all the shells in the pot. Once reduced, run through a strainer. You should be left with about 1 cup or so. It should coat a spoon and be about the consistency of molasses.

Next you will need:

The reduction

1 cup Heavy Cream

1 teaspoon minced garlic

Salt to season

1 tbsp of cracked black pepper

3 tbsp unsalted butter

1 tbsp olive oil

juice of lemon

Start by seasoning the shrimp with Tony Chachare’s (a popular Cajun seasoning available in most grocery stores). Then heat up a pan to medium heat. Once hot, add oil then the shrimp. Saute the shrimp for 20 seconds just until starting to turn pink from the heat then add 1 or 2 tbsp of the reduction and all the cream, garlic and black pepper. Cook till the shrimp are cooked through. Maybe 2 minutes. The color of the sauce should be golden brown. Not black or too white. Once the shrimp are cooked add the lemon juice and butter. Swirl around to bring all the flavors together. Pour into a bowl and surround with bread or biscuits for dipping. Also good over rice.