Barbeque Shrimp
Here's a recipe for Barbeque Shrimp from Chef Steve McHugh of Cured that utilizes a Made In Stainless Steel Frying Pan!
·Apr 26, 2020
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
Here's a recipe for Barbeque Shrimp from Chef Steve McHugh of Cured that utilizes a Made In Stainless Steel Frying Pan!
Team Made In
- 16 large shrimp (16/20 or larger), peeled but head and tail left on
- Lots of black pepper
- 3 tablespoons Creole seasoning
- 3 cups Worcestershire sauce
- 2 cups mushrooms
- 1 sprig of thyme
- ¼ cup heavy cream
- ½ cup lemon juice
- 1 stick unsalted butter
- Lemon slices for (garnish)
- Green onion (for garnish)
- 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.
