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Recipe: Barbeque Shrimp from Chef Steve McHugh of Cured

Team Made In|Apr 26, 2020

Here's a recipe for Barbeque Shrimp from Chef Steve McHugh of


that can be made with a Made In

Stainless Steel Frying Pan


You can catch Chef Steve crafting this dish LIVE on our Instagram 


 tonight (4/27) at 7pm EST/6pm CST!

Chef Steve McHugh, a four-time James Beard Award finalist, JBF Smart Catch Leader, and 2019 Good Food 100 restaurant honoree, opened Cured in San Antonio with a new lease on life after beating Lymphoma. McHugh’s gastronomic foundation relies on the purity of natural regional ingredients and a hands-on and adulterated approach — from his charcuterie to his fermented and pickled provisions. Cured was named a top 50 nominee for Bon Appétit’s “America’s Best New Restaurants 2014,” a runner-up for Esquire’s “Best New Restaurants in America 2014,” and to Eater’s list of “38 Essential Texas Restaurants” in 2018.

Barbeque Shrimp

Serves: 4


16 large shrimp (16/20 or larger), peeled but head and tail left on

Lots of black pepper

3 Tbsp Creole seasoning

3 cups Worcestershire sauce

2 cups mushrooms

1 sprig of thyme

¼ cup heavy cream

½ cup lemon juice

1 stick of unsalted butter

Lemon slices for garnish

Green onion for garnish

Good dense sopping bread


Season shrimp with the pepper and Creole seasoning and sear in a pan on medium-high heat.

Add the Worcestershire sauce and mushrooms and bring to a simmer. Reduce heat.

Add the thyme, heavy cream, and lemon juice and bring back to a simmer.

Slowly fold in the butter and turn off the heat.

Place in a large bowl, garnish with lemon slices and green onion, and serve with bread for sopping up the goodness.


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