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1
For the BBQ Sauce: Combine the Worcestershire sauce, soy sauce, lemon juice, tomato puree and dark brown sugar in a small saucepot and on medium heat stir to dissolve the sugar.
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2
Bring to a boil and simmer for 5 minutes and remove from the heat.
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3
In a large saucepot add the cream and bring to a boil.
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4
Simmer until the cream is thick enough to coat the back of a spoon.
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5
Stir in some of the BBQ base until you like the flavor.
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6
Bring the mixture back to a boil and simmer again until it coats the back of a spoon.
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7
For the Maytag Blue Cheese Slaw: In a food processor, combine the egg, lemon juice, mustard and vinegar.
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8
Process for 30 seconds and slowly add the peanut oil.
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9
Season with salt and pepper and add the crumbled blue cheese and process for 5 more seconds.
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10
Push the mayonnaise through a fine mesh strainer.
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11
Toss the cabbage with enough mayonnaise to coat.
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12
Add in 1/2 of the green onion, 1/4 cup of the Maytag blue cheese and season with salt and pepper and toss well.
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13
For the BBQ Shrimp: Season the shrimp with salt and pepper.
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14
In a hot saute pan, add the oil and heat.
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15
Add the shrimp and cook until done
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16
To Finish: Place a pile of the slaw on a plate.
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17
Surround with the shrimp.
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18
Sauce each of the shrimp and sauce the plate.
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19
Sprinkle with the remaining green onion and blue cheese and garnish with cracked black pepper.
