Mardi Gras BBQ Shrimp

March 3, 2013

Recipe by Chef Christopher Hillhouse
Fish City Grill, San Antonio

•    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

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 you 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.

One thought on “Mardi Gras BBQ Shrimp

  1. I enjoyed this last week. The sauce was so good that I told one of FCG’s wonderful chefs, Richard, that it would make a great soup.

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