2 tablespoons olive oil
2 pounds shrimp (16/20), peeled and deveined (shells reserved for BBQ Base)
Creole spice to taste
Salt and pepper to taste
1 cup dry white wine
1½ cups BBQ Base (recipe follows)
2 cups heavy cream
8 tablespoons butter
¼ bunch parsley, chopped
1 lemon, sliced (preferably crosshatched on a grill for optimal flavor)
Crusty French bread for dipping
2 quarts oyster water*
Shrimp shells (reserved from above recipe)
2 quarts Worcestershire sauce
2 bay leaves
*This recipe calls for oyster water, the liquor that comes from oysters, but if you can’t get your hands on any you can substitute clam juice. At Cured we make our own creole spice but you can always buy it.
- In a 14-inch cast iron pan, heat olive oil over medium-high heat. Meanwhile, coat shrimp in creole spice and season with salt and pepper.
- Sear shrimp in oil on both sides and add white wine. Allow wine to reduce by half. Add BBQ Base and once again reduce by half.
- Remove shrimp from sauce, add heavy cream, and simmer for 2 minutes. Reduce heat to medium low and whisk in butter 1 tablespoon at a time until all has been incorporated. Add shrimp back to pan to reheat through. Garnish with chopped parsley and lemons. Serve family-style with French bread.
- Set large pot over medium heat. Add all ingredients and reduce by 1/3. Strain sauce and reserve.
Editor’s Note: The BBQ base recipe yields more than you will need, but it freezes very well for future use.
- From Chef Steve McHugh of Cured, San Antonio, TX