Cured's BBQ Shrimp

—Not On Website, Seafood

Ingredients

For the BBQ Shrimp:

2 tablespoons olive oil

2 pounds shrimp (16/20), peeled and deveined, with shells reserved

Creole spice, to season

Salt, to season

Pepper, to season

1 cup dry white wine

1 1/2 cup barbecue base (recipe to follow)

2 cups heavy cream

8 tablespoons butter (one stick), cut into 8 pieces

1/4 bunch parsley, chopped

1 lemon, sliced (preferably crosshatched on a grill for optimal flavor)

Crusty French bread, for dipping

For the BBQ Base:

2 quarts oyster water (see note)

Reserved shrimp shells

2 quarts Worcestershire sauce

2 bay leaves

Directions

For the BBQ Shrimp:

In a large 14-inch cast iron sauté pan, heat the olive oil on medium-high heat. Meanwhile, coat the shrimp in Creole spice and season with salt and pepper.

Sear shrimp in the oil on both sides and add the white wine. Allow wine to reduce by half. Add BBQ base and once again reduce by half.

At this point, remove the shrimp from the sauce and add the heavy cream and simmer for 2 minutes.

Reduce the heat to medium-low and whisk in the butter 1 tablespoon at a time until all has been incorporated.

Add the shrimp back to the pan to reheat through. Garnish with chopped parsley and lemons. Serve family style with French bread

For the BBQ Base:

Add all ingredients to a pot and reduce by a third. Strain the sauce and reserve.