The “Besh” BBQ Shrimp

chef Todd Pulsinelli

The “Besh” BBQ shrimp

Serves 1. Multiply quantities by number of people being served. Recipe is from Todd Pulsinelli, executive chef of Besh Steak, New Orleans.

6 each under-10 count shrimp, peeled and deveined

2 ozs. Shrimp BBQ Base (see recipe)

2 ozs. heavy cream

2 ozs. butter

½ tbl. ground black pepper

1. Combine all ingredients in a sauté pan and let boil until shrimp are fully cooked. Remove shrimp from pan and place on serving dish.

2. Continue to reduce sauce until thickened and the color resembles melted milk chocolate. Pour sauce over shrimp and serve with a parsley bruschetta or French bread.

Shrimp BBQ Base

2 cups shrimp heads

¼ cup olive oil

2 cups oyster liquor

2 cups Worcestershire sauce

3 tbls. cracked black pepper

3 tbls. Creole Seasoning (see recipe)

2 whole cloves

1/2 bay leaf

1 lemon, juiced

Sauté the shrimp heads in olive oil until bright red. Add all remaining ingredients into pot and simmer. Reduce by half and drain through chinois.

Creole Seasoning

Makes ½ cup.

2 tbls. celery salt

1 tbl. sweet paprika

1 tbl. coarse sea salt

1 tbl. freshly ground black pepper

1 tbl. garlic powder

1 tbl. onion powder

2 tsps. cayenne pepper

½ tsp. ground allspice

1. Mix all ingredients in a bowl. Transfer the spices to a clean container with a tight- fitting lid, cover and store.