Nordstrom Big Easy BBQ Shrimp
2 pounds extra-large (16/20 count) shrimp in shell
1 tablespoon Creole Seasoning
1 tablespoon canola oil
1 cup finely chopped yellow onion
2 tablespoons finely chopped garlic
1 cup Worcestershire sauce
2 tablespoons Creole Seasoning
3 lemons, peel and pith cut away and flesh quartered
3 bay leaves
3 tablespoons canola oil
1 cup heavy (whipping) cream
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh chives
Crusty bread for serving
Creole Seasoning:
2 tablespoons kosher salt
1 tablespoon sweet paprika
2 teaspoons granulated garlic
2 teaspoons onion powder
1 teaspoon cayenne pepper
3/4 teaspoon freshly ground black pepper
3/4 teaspoon freshly ground white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Peel the shrimp, leaving only the tail segment intact, and reserve the shells. Devein the shrimp. In a bowl, toss the shrimp evenly with the Creole Seasoning to coat evenly. Cover and refrigerate until ready to cook.
To make the Sauce Base, in a large saucepan over medium-high heat, heat the oil until hot but not smoking. Add the onion and garlic and cook, stirring almost constantly, until the onion begins to soften, about 1 minute. Stir in the reserved shrimp shells, 2 cups water, the Worcestershire sauce, Creole Seasoning, lemons, and bay leaves and bring to a boil. Reduce the heat to medium low and simmer, uncovered, for 30 minutes. Remove from the heat and let cool for 15 minutes.
Strain the stock through a fine-mesh sieve into a small saucepan. Bring to a boil over high heat and cook until reduced to 1/3 cup thick, dark brown syrup, about 15 minutes. (The sauce base can be made up to 1 hour ahead and stored at room temperature. If necessary, reheat until fluid before using.)
In a very large, deep skillet over high heat, heat 1 1/2 tablespoons of the oil until very hot but not smoking. Add half of the shrimp and spread in an even layer. cook, turning the shrimp occasionally, just until the edges begin to look opaque, about 2 minutes. Transfer to a platter. Repeat with the remaining 1 1/2 tablespoons oil and shrimp. Combine the shrimp in the skillet. Stir in the sauce base and the cream, and cook, stirring often, until the cream comes to a simmer and the shrimp are opaque throughout, about 3 minutes. Using a slotted spoon, mound the shrimp in a warmed deep platter. Reduce the heat to very low and whisk the butter into the sauce until incorporated.
Spoon the sauce over the shrimp and sprinkle with the chives. Serve immediately. Pass the bread at the table for dipping into the sauce.
Creole Seasoning: Whisk together all of the ingredients. Pass through a coarse-mesh sieve into another bowl. Transfer seasonings to airtight container and store in a cool, dark place for up to 2 months. Makes 1/3 cup.
Source:
“Nordstrom Flavors Cookbook”
