One 19 North Tapas and Wine Bar’s New Orleans BBQ Shrimp
6 Tbsp. olive oil, divided
Half a yellow onion, diced
1 Tbsp. smoked paprika
1 Tbsp. Old Bay seasoning
1 tsp. cayenne pepper
2 cloves garlic, minced
½ lb. butter, cubed
¼ cup Worcestershire sauce
1 lemon, sliced
2 bay leaves
¾ Tbsp. whole black peppercorns
2 to 4 sprigs thyme
1 to 2 sprigs rosemary, finely chopped
20 tail-on Gulf shrimp, peeled and deveined, divided
1 cup 40 percent heavy cream, divided
Kosher salt and freshly ground black pepper to taste
Chives, green onion or parsley, finely chopped, for garnish
• In a 2-quart, heavy-bottomed saucepot, heat 2 tablespoons olive oil over medium heat. Add the onions and saute until translucent. Add the smoked paprika, Old Bay seasoning and cayenne pepper. Cook until fragrant.
• Add the garlic, butter and Worcestershire sauce. Stir. Reduce heat to medium-low.
• Make a bouquet garni by placing the sliced lemon, bay leaves, peppercorns and thyme sprigs in a cheesecloth. Tie closed with butcher string. Place the bouquet garni into the sauce, reduce heat to low and simmer gently for 25 minutes.
• Remove the sauce from heat, add the rosemary and let cool. Remove the bouquet garni and squeeze any remaining juices from the bouquet into the sauce.
• In a 12-inch saute pan, heat 2 tablespoons olive oil over high heat. Working in batches of 10, sear the shrimp in the oil for 20 seconds, then flip the shrimp and add a 2- to 3-ounce ladle of the sauce to the pan. Drizzle ½ cup of heavy cream over the shrimp and reduce heat to medium. Simmer the shrimp in the sauce 1 to 2 minutes. Remove the shrimp and place on a serving dish. Continue to simmer the sauce in the saute pan until thickened, another 1½ minutes. Pour the thickened sauce over the cooked shrimp.
• Repeat the above step with the remaining 10 shrimp.
• Season with salt and pepper, and garnish with chives, green onion or parsley. Serve with slices of toasted ciabatta.
Tags : Shrimp