You can catch Chef Steve crafting this dish LIVE on our Instagram @madein 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.
- 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.