Old Bay Grilled Shrimp with Creole Beurre Rouge — Robert St. John

Ingredients

• 36 Large shrimp, peeled and deviened
• 1/2 cup No-Stick Grilling Marinade for Shrimp (recipe in New South Grilling)
• 2 tsp Old Bay seasoning
• 1 Tbl black pepper, freshly ground
• 1 Recipe Creole Buerre Rouge (recipe below)
• 1 Tbl bacon fat (or canola oil)
• 2 oz ground beef
• 2 oz ground pork
• 1 /2 cup diced onion
• 1 /4 cup diced celery
• 1 /4 cup diced bell pepper
• 2 tsp minced garlic
• 1 bay leaves
• 1 Tbl poultry seasoning
• 1 tsp dry mustard
• 1 cup rice
• 2 cups pork stock, hot
• 1 Tbl Olive Oil
• 2 Tbl Green Pepper, small dice
• 1 /4 cup Yellow Onion, small dice
• 1 Tbl Garlic, minced
• 1 /4 cup Celery, small dice
• 2 tsp Creole Seasoning
• 1 1/2 cup Tomatoes, medium dice
• 1 cup White Wine
• 1 cup Chicken Stock
• 2 Tbl White Vinegar
• 1 Bay Leaf
• 1 tsp Dried Oregano
• 1 Tbl Fresh Thyme, chopped
• 1 tsp Black Pepper, freshly ground
• 1 cup Unsalted Butter, cubed and kept cold until needed