Mario Batali's BBQ Shrimp

By drinkfairy

Ingredients

• Creole Seasoning:
• 3 Lb Large Gulf Shrimp (in their shells)
• 2 Tablespoon Creole Seasoning (below)
• Cracked Black Pepper
• 2 Extra Virgin Olive Oil
• 1/4 Cup Chopped Onions
• 2 Tablespoon Minced Garlic
• 3 Lemons (Peeled & Sectioned)
• 2 Cups Shrimp Stock
• 1/2 Cup Worcestershire Sauce
• 1/4 Cup Dry White Wine
• 1/4 Teaspoon Salt
• 2 Cups Heavy Cream
• 2 Tablespoon Butter
• 1 Tablespoon Chives (Chopped)
• Grits or Polenta (optional)
• 2 1/2 Tbsp Paprika
• 2 Tablespoon Salt
• 2 Tablespoon Garlic Powder
• 1 Tablespoon Black Pepper
• 1 Tablespoon Onion Powder
• 1 Tablespoon Cayenne Pepper
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Dried Thyme

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside to make shrimp stock by boiling shells in 2 cups of water.

Create Creole seasoning.

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 seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Once cooked, remove shrimp from pan and set aside.

Add the onions and garlic to pan and saute for 1 minute. Add the Worcestershire, shrimp stock, cream, wine, chives, butter and season with salt and pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes until the sauce is thick, syrupy and dark brown. Add shrimp to pan and toss to coat in the sauce.

Serve shrimp on top of grits or polenta. Squeeze lemon sections over shrimp before serving.