JOHN BESH BBQ SHRIMP

JOHN BESH BBQ SHRIMP image

Yield 4

Number Of Ingredients 16

FOR THE SAUCE BASE
1 tablespoon olive oil
2 cups shrimp heads and shells
1/2 cup Worcestershire
2 tablespoons cracked black pepper
2 tablespoons Basic Creole Spices
1/2 teaspoon whole cloves
2 bay leaves
Juice of 1 lemon
FOR THE SHRIMP
2 lb medium Louisiana or wild American shrimp, peeled and deveined
Salt
Cracked black pepper
1 cup sauce base
1 cup heavy cream
1 cup butter

Steps:

For the sauce base, heat the olive oil in a medium saucepan over high heat, add the shrimp heads and shells, and cook, stirring often, for 5 minutes. Add the Worcestershire, black pepper, Creole Spices, cloves, bay leaves, and lemon juice along with 2 cups water and bring to a boil. Once the liquid is boiling, reduce heat to moderate and simmer until it has reduced by half. Strain and reserve. For the shrimp, season the shrimp with a little salt and lots of pepper. Put the shrimp and the sauce base, cream, and butter in a large cast-iron skillet over high heat. Bring the sauce to a boil and cook for 5 minutes. Remove the shrimp from the skillet and arrange on a platter or in individual bowls. Reduce the sauce by half, about 5 minutes. Pour the sauce over the shrimp and serve with hot, toasted French bread.