Lure's Creole BBQ shrimp recipe on Good Day Atlanta
ATLANTA (FOX 5 Atlanta) - Executive chef Eric Roberts from Lure restaurant stops by Good Day Atlanta with a delicious seafood recipe for viewers to try at home.
See the Creole BBQ shrimp recipe below.
For more on Lure click here.
BBQ Shrimp stock
3# whole head on shrimp
4 large carrots (rough cut)
4 large yellow onions (rough cut)
2 heads of celery (rough cut)
2 bunches of thyme
6 bay leaves
1 chef spoon tomato paste
1 gallon of beer
3 gallons of water
In a large pot add oil and sauté the shrimp. Once they have a nice color on them add your veg and continue to cook till veg develops some nice color. Add the aromatics and tomato paste and cook longer. Deglaze the pot with the beer and cook of the alcohol. Add the water and then bring all to a boil. Blend in the vita mix till it is smooth. Do Not Strain!
BBQ shrimp butter
2 # butter
2 tbsp + 2 tsp Cayenne
2 tbsp + 2 tsp fresh ground Black pepper
1 tbsp + 1 tsp Salt
1 tbsp + 1 tsp Crushed red pepper flakes
1 tbsp + 1 tsp Fresh thyme minced
1 tbsp + 1 tsp Fresh rosemary minced
1 tsp Dried oregano
4 tbsp Minced garlic
2 tbsp + 2 tsp Worcestershire sauce
Temp. butter out to room temp and then combine all ingredients and mix well till incorporated.
Creole BBQ Shrimp Recipe
Ingredients:
10 large shrimp (preferably U15)
8 ounces of BBQ shrimp stock
2 tablespoons of BBQ shrimp butter
1 teaspoon of freshly minced herbs
1 Lemon cheek
3 pieces of buttered and grilled French baguette
Salt as needed
Canola oil as needed
Directions:
1. Layout the 10 shrimp and lightly season with salt. Turn on a sauté pan to get hot, and add oil to coat.
2. Once the pan is hot, add the shrimp and sear on both sides. Cook the shrimp to a medium temperature, and then add the BBQ shrimp stock to deglaze.
3. After 30 seconds, mound the shrimp and stock with the BBQ shrimp butter. Once the butter is fully incorporated add the fresh herbs and adjust the seasoning. The Shrimp butter does have a good bit of seasoning in it so adjust lightly to your preferred taste.
4. Serve immediately with buttered and grilled bread and a fresh slice of lemon.