Mardi Gras BBQ Shrimp

Recipe by Chef Christopher Hillhouse
Fish City Grill, San Antonio

Ingredients:
•    3 pounds large Gulf shrimp, in their shells
•    2 tablespoons Creole seasoning, recipe follows
•    Cracked black pepper
•    2 tablespoons olive oil
•    1/4 cup chopped onions
•    2 tablespoons minced garlic
•    3 bay leaves
•    3 lemons, peeled and sectioned
•    2 cups water
•    1/2 cup Worcestershire sauce
•    1/4 cup dry white wine
•    1/4 teaspoon salt
•    2 cups heavy cream
•    2 tablespoons butter
•    Garlic White Rice
•    1 tablespoon chopped chives

Creole Spice:
•    2 1/2 tablespoons paprika
•    2 tablespoons garlic powder
•    1 tablespoon black pepper
•    1 tablespoon onion powder
•    1 tablespoon Cajun Crawfish Spice
•    1 tablespoon dried oregano
•    1 tablespoon dried thyme

Procedure:
Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use your hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.

Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and sauté for 1 minute. Add the reserved shrimp shells, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat; allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Reserve for cooking per order.

Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 6 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and sauté them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the Shrimp around the white rice. Garnish with chopped chives and thin slices of lemon zest.