New Olreans Shrimp (Chef Jared Besh recipe)

I found a recipe I have had since 2013 from a very nice NOLA lady who is a very good cook and decided to try it.  When I was well into the prep, I found it not working so I found the original recipe on  line and discovered 1 cup of oyster liquor missing.  I went to the store and could not find any oyster liquor, fish stock or Better Than Bullion Lobster flavor so I settled for Chicken Bone broth.  The first recipe posted here is the original and the second it the one I started out with.  It turned out to be a bit  different but we both thought it was very good.

Besh Barbecue Shrimp from My New Oceans by Jared Besh

Shrimp 24 colossal (U-10) Gulf shrimp, peeled and deveined 1 cup Shrimp Base (recipe follows) 1 cup heavy cream 2 sticks butter 2 tablespoons freshly ground black pepper hot French bread Shrimp Base 2 tablespoons olive oil 1 cup shrimp peelings (heads, shells) 1 cup oyster liquor 1 cup Worcestershire sauce 1½ tablespoons cracked black pepper 1½ tablespoons Creole seasoning 1 whole clove garlic 1 bay leaf 2 tablespoons lemon juice

Shrimp Combine all ingredients in a saute pan set over high heat and boil until shrimp are fully cooked and pink. Remove shrimp to a serving dish. Continue to reduce sauce until it is thick enough to coat the back of a spoon and is the color of melted milk chocolate. Shrimp Base Saute shrimp peelings in olive oil until bright red. Add remaining ingredients and simmer. Reduce by half and strain through a chinois. Discard solids. Presentation Divide shrimp among 4 bowls and ladle sauce atop. Serve with hot French bread.

 From Crybaby Aug, 2013  copy

Besh Barbecue Shrimp

Serves 6.  Recipe from “My New Orleans,” by Jared Besh.

This is a bit different from the regular barbecue shrimp in New Orleans, as we normally make it with peel on.  This is a good variation for company or a dinner party, as lots of people either don’t know how to peel a shrimp or it’s going to be too messy.  

Chef’s Note:  This version is a bit more complex [than the regular way we make it] but is well worth the added preparation time because you can make the sauce base ahead and store it in the fridge or freezer until you’re ready for the shrimp.  It’s easier to eat, too.

For the Sauce Base:

1 Tablespoon olive oil

2 cups shrimp heads and shells

1/2 cup Worcestershire

2 Tablespoons cracked black pepper

2 Tablespoons Basic Creole Spices* (see recipe below)

1/2 teaspoon whole cloves

2 bay leaves

Juice of 1 lemon

For the Shrimp:

2 pounds medium Louisiana or wild American shrimp, peeled and

   deveined

Salt

Cracked black pepper

1 cup Sauce Base

1 cup heavy cream

1 cup butter

1.  For the sauce base, heat the olive oil in a medium saucepan over high heat, add the shrimp heads and shells, and cook, stirring often, for 5 minutes.

2.  Add the Worcestershire, black pepper, Creole Spices, cloves, bay leaves, and lemon juice along with 2 cups water and bring to boil.  Once the liquid is boiling, reduce heat to moderate and simmer until it has reduced by half.  Strain and reserve.

3.  For the shrimp, season the shrimp with a little salt and lots of pepper.  Put the shrimp and the Sauce Base, cream, and butter in a large cast-iron skillet over high heat.  Bring the sauce to a boil and cook for 5 minutes.

4.  Remove the shrimp from the skillet and arrange on a platter on in individual bowls.  Reduce the sauce by half until it’s a rich mocha color.  Pour the sauce over the shrimp and serve with French bread [buy more than you think you need, as it's great to dip into the sauce].

Basic Creole Spices

Makes 1/2 cup.

Chef’s Note:  Using this spice blend is truly the easiest way to consistently achieve the flavors I grew up with.  Once made, the spices will last for six months in an airtight container.

2 Tablespoons celery salt

1 Tablespoon sweet paprika

1 Tablespoon coarse sea salt

1 Tablespoon freshly ground black pepper

1 Tablespoon garlic powder

1 Tablespoon onion powder

2 Tablespoon cayenne pepper

1/2 teaspoon ground allspice

1.  Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl.  Transfer the spices to a clean container with a tight-fitting lid, cover, and store.