BBQ Shrimp (New Orleans)

big flat pan (not cast iron) - warm ahead (meduim+)

add olive oil - let warm up

add brown sugar - stir in immediately - get a smooth consistency - should be a little oily

(can add a bay leave if you wish - it's good - remember to remove later)

add Zatarains, cayene(optional), black pepper, dried basil/oregano/garlic to taste

could add a little cumin if you like the taste

add tabasco/bouliards hot souce to taste (the vinegar in hot sauce adds a dimension)

I do a good bit 1/4 small bottle (for 4 servings)

add chicken or veg broth and/or white dry wine to thin (retaste for spicing)

reduce heat to medium (if seems too hot; maybe leave higher if doing chicken)

add shrimp (shell on; head on for added flavor) {or chicken tenders or breast cut into strips)

just before done, add butter to thicken/flavor (start it real thin if you like it runny like we do

have steamed rice (white or brown) ready - use small bowl to shape into mound on plate

set shrimp/chicken on mound - equally sharing

laddle bbq sauce over

it might be a little hard to adjust for a single serving but give it a shot or could do chicken first and remove enough sauce and then do shrimp - make sure and not let brown sugar harden or crystalize like carmel.