Besh BBQ Shrimp

Main Course

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

Serves 4

Ingredients: 

Shrimp

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

Shrimp Base

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

 
 
John Besh Barbeque Shrimp
John Besh BBQ Shrimp

 

Click for Video of Cooking Demonstration
Method: 

Shrimp

Combine all ingredients in a saute pan 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.

Shrimp Base

Saute shrimp peelings in olive oil until bright red. Add remaining ingredients and simmer. Reduce by half and strain through a chinois. Discard solids.

Presentation

Divide shrimp among 4 bowls and ladle sauce atop.

Serve with hot French bread.

Featured Recipe:
March/April 2013
Similar Recipes by course
Pan-Fried Pork Chops with Roasted Green Beans and Pecans Fettuccine with Seafood Cream Sauce Jalapeno-Honey Steak Crawfish Maque Choux Shrimp Scampi with Crunchy Breadcrumbs Chicken and Dumplings
Blackened Shrimp Alfredo Linguine with Shrimp and Clams Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille Shrimp and Scallop Tostadas Veal Milanese with Salsa Rosa Ayesha’s Chicken Parmesan

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive