March of Dimes Signature Chefs Auction of Chicago
November 17
5:00 p.m. - 9:00 p.m.
323 E. Wacker Drive
The Purple Pig
500 N. Michigan Avenue
(312) 464-1744

Heaven on Seven
600 N. Michigan Ave., 2nd Floor

Barbecue Shrimp on Cornbread Squares

1 8-by-8-inch pan cornbread
36 raw (U-15) shrimp, peeled
3 teaspoons Angel Dust
6 sticks unsalted butter
1 1/2 cup Abita Turbodog or other dark beer
3 teaspoons black pepper
3 teaspoons white pepper
3/4 cup Worcestershire sauce
3 Tablespoons Garlic Puree
3/4 cup heavy cream

Prepare the cornbread recipe without cheddar or jalapeno and slice into 36 squares. Season the shrimp with the Angel Dust.

Melt the butter in a large skillet. Stir in the beer, peppers, Worcestershire, garlic puree and heavy cream. Reduce over high heat until thickened and creamy, 5-7 minutes. Add the shrimp and cook in the sauce just until pink, about 4 minutes. Serve for spooning one shrimp and plenty of sauce over each cornbread square.

Makes 36 squares.