by mqcampbell
Cajun/Creole, Main Course, New Year, Winter
Description
I made this dish last year for New Year’s eve and it was a hit! It takes a little prep time but once all of the ingredients are good to go, it’s super easy to cook.
This New Year’s eve we’re going to a party where the main dish is Shrimp and Grits, so I’ll be bringing a side. But, I still wanted to share John Besh’s recipe for the most fabulous New Orleans-style barbecue shrimp ever (which, by the way, has absolutely nothing to do with your barbecue grill).
YUM.
Servings
6
Ingredients
BASIC CREOLE SPICES - MIX THE FOLLOWING INGREDIENTS
2 tablespoons celery salt
1 tablespoon sweet paprika
1 tablespoon coarse sea salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
1/2 teaspoon ground allspice
SAUCE BASE
1 tablespoon olive oil
2 cups shrimp heads and shells
1/2 cup Worcestershire
2 tablespoons cracked black pepper
2 tablespoons Basic Creole Spices
1/2 teaspoon whole cloves
2 bay leaves
SHRIMP
2 pounds medium Louisiana or wild American shrimp, peeled and deveined
Salt
Cracked black pepper
1 cup sauce base
1 cup heavy cream
1 cup butter
Preparation
For the sauce base, heat the olive oil in a medium saucepan over high heat, add the shrimp heads and shells, and cook, stirring often, for 5 minutes.
Add the Worcestershire, black pepper, Creole Spices, cloves, bay leaves, and lemon juice along with 2 cups water and bring to a boil. Once the liquid is boiling, reduce heat to moderate and simmer until it has reduced by half. Strain and reserve.
For the shrimp, season the shrimp with a little salt and lots of pepper. Put the shrimp and the sauce base, cream, and butter in a large cast-iron skillet over high heat. Bring the sauce to a boil and cook for 5 minutes.
Remove the shrimp from the skillet and arrange on a platter or individual bowls. Reduce the sauce by half until it's a rich mocha color. Pour the sauce over the shrimp and serve with French bread.
ENJOY!
Source(s)
My New Orleans Cookbook by John Besh
