Cured's BBQ Shrimp
Cured's BBQ Shrimp
Chef Steve McHugh may be a Wisconsin-born chef running an acclaimed San Antonio restaurant (Cured), but he's a New Orleans chef through-and-through. After graduating from the Culinary Institute of America he moved to The Big Easy, where he spent time cooking at restaurants including Dickie Brennan's SteakBacco before joining chef John Besh's team at Best Steak and later his fine dining restaurant August, where he served as chef de cuisine. This is McHugh's recipe for classic New Orleans-style BBQ shrimp, which coats the shrimp in a rich and buttery sauce.
Prep Time
15
minutes
Cook Time
45
minutes
Servings
4
servings
Total time: 60 minutes
Ingredients
- 2 tablespoon olive oil
- 2 pound shrimp (16/20), peeled and deveined, with shells reserved
- creole spice, to season
- salt, to season
- pepper, to season
- 1 cup dry white wine
- 1 1/2 cup barbecue base (recipe to follow)
- 2 cup heavy cream
- 8 tablespoon butter (one stick), cut into 8 pieces
- 1/4 bunch parsley, chopped
- 1 lemon, sliced (preferably crosshatched on a grill for optimal flavor)
- crusty french bread, for dipping
- 2 quarts oyster water (see note)
- reserved shrimp shells
- 2 quarts worcestershire sauce
- 2 bay leaves
Directions
- In a large 14-inch cast iron sauté pan, heat the olive oil on medium-high heat.
- Meanwhile, coat the shrimp in Creole spice and season with salt and pepper.
- Sear shrimp in the oil on both sides and add the white wine.
- Allow wine to reduce by half.
- Add BBQ base and once again reduce by half.
- At this point, remove the shrimp from the sauce and add the heavy cream and simmer for 2 minutes.
- Reduce the heat to medium-low and whisk in the butter 1 tablespoon at a time until all has been incorporated.
- Add the shrimp back to the pan to reheat through.
- Garnish with chopped parsley and lemons.
- Serve family style with French bread.
- Add all ingredients to a pot and reduce by a third.
- Strain the sauce and reserve.