Lodge

Ingredients for Shrimp

• 24 colossal (U-10) Gulf shrimp, peeled and deveined
• 1 cup Shrimp Base
• 1 cup heavy cream
• 2 sticks butter
• 2 tablespoons freshly ground black pepper 
• Hot French bread

Ingredients for Shrimp Base

• 2 tablespoons olive oil
• 1 cup shrimp peelings (heads, shells)
• 1 cup oyster liquor
• 1 cup Worcestershire sauce
• 1 1/2 tablespoons cracked black pepper
• 1 1/2 tablespoons Creole seasoning
• 1 whole clove garlic
• 1 bay leaf
• 2 tablespoons lemon juice

Preparation Directions (video)

1. Combine all ingredients in a 13-1/4" Cast Iron Skillet set over high heat and boil until shrimp are fully cooked and pink. Remove shrimp to a serving dish. Continue to reduce sauce until it is thick enough to coat the back of a spoon and is the color of melted milk chocolate.
2. Saute shrimp peelings in olive oil until bright red. Add remaining ingredients and simmer. Reduce by half and strain through a chinois. Discard solids.
3. Divide shrimp among 4 bowls and ladle sauce atop. Serve with hot French bread.