Recipe: Barbeque Shrimp from Chef Steve McHugh of Cured

Here's a recipe for Barbeque Shrimp from Chef Steve McHugh of Cured that can be made with a Made In Stainless Steel Frying Pan!

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.

steve mchugh cured

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


  1. Season shrimp with the pepper and Creole seasoning and sear in a pan on medium-high heat.
  2. Add the Worcestershire sauce and mushrooms and bring to a simmer. Reduce heat.
  3. Add the thyme, heavy cream, and lemon juice and bring back to a simmer.
  4. Slowly fold in the butter and turn off the heat.
  5. Place in a large bowl, garnish with lemon slices and green onion, and serve with bread for sopping up the goodness.
  6. Enjoy!

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