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The Besh BBQ Shrimp

Description

Recipe Courtesy of Chef Jared Tees, Besh Steak, New Orleans, LA

Course:
Appetizer / Entrée
Servings:
4
Level:
Advanced
Occasion:
Year Round
  • Prep Time:
    Varies
  • Cook Time:
    Varies
  • Ready In:
    Varies

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.

Suggested Cookware