John Besh Bbq Shrimp Recipes

CHEF JOHN'S NEW ORLEANS-STYLE BARBEQUED SHRIMP

Steps:

• Peel shrimp and place into a mixing bowl; set shrimp shells aside in a saucepan.
• Drizzle vegetable oil over shrimp and season with black pepper, smoked paprika, cayenne pepper, and seafood seasoning. Mix shrimp to coat with spices and cover bowl with plastic wrap; refrigerate shrimp to absorb flavors, at least 1 hour.
• Place reserved shrimp shells in saucepan over medium-high heat with 1 tablespoon butter; cook and stir until shells are pink and fragrant, 1 to 2 minutes. Pour in chicken stock, bring to a boil, and reduce heat to low; simmer until shrimp shells have given off their flavor, 20 to 30 minutes.
• Strain shrimp stock through a fine mesh strainer into a bowl and add lemon juice, Worcestershire sauce, and hot sauce. Stir to combine.
• Place a large skillet over high heat until pan is very hot; sear shrimp in the very hot, dry pan until shrimp are browned, about 1 minute per side.
• Stir 3 tablespoons cold butter, garlic, and minced rosemary into shrimp; cook and stir until shrimp are opaque in the middle and garlic is fragrant, 1 minute. Pour in shrimp stock.
• Transfer shrimp from skillet to a bowl, using a slotted spoon; reserve sauce in skillet. Bring sauce to a boil and cook until reduced slightly, about 5 minutes. Adjust seasoning to taste. Return shrimp to pan, reduce heat to low, and warm through, about 1 minute. Serve shrimp drizzled with pan sauce; garnish with a rosemary sprig.

JOHN BESH'S SHRIMP AND GRITS RECIPE - (4.2/5)

Steps:

• 1.For the grits, bring 4 cups of lightly salted water to a boil in a medium size heavy pot over high heat. Slowly pour the grits into the boiling water stirring constantly. Reduce the heat to low. Stir the grits often to make sure they don't stick to the bottom of the pot. Simmer the grits until all the water has been absorbed and they are soft, about twenty minutes. Stir in the butter and mascarpone. Remove from heat and place a piece of plastic wrap directly on the surface of the polenta to keep it from forming a crust. 2.For the shrimp, Heat the olive oil in a large pan over medium heat. Season the shrimp with Creole Spices and salt. Sauté the shrimp until they start to brown but not cook all the way through. Remove the shrimp and set aside. 3.In the same pan, saut? the andoullie, garlic, shallot, paquillo peppers, and thyme, until they become aromatic, about 5 minutes. Add the Basic Shrimp Stock and bring to a simmer. Stir in the butter and reduce the sauce until nice and thick, 3-5 minutes. 4.Return the shrimp to the pan and cook for an additional 5 minutes. Add the lemon juice, diced tomatoes, and chives. 5.Spoon 4 healthy tablespoons of the grits into the middle each of 6 large bowls. Arrange 6 shrimp in the middle of each bowl of grits. Spoon sauce around the shrimp and garnish each bowl with fresh chervil.