Ingredients: |
Ingredients: 12 raw colossal shrimp- peeled and deveined
2 Tablespoons Worcestershire sauce
1 1/2 Tablespoon coarsely ground black pepper
2 teaspoons Creole seasoning
1 teaspoon minced fresh garlic
1 to 3 Tablespoons water, divided
Half a lemon, seeded
1 stick cold, unsalted butter cut into 1/2 inch cubes
Warm crusty French Bread
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Directions: |
Directions:Place shrimp, Worcestershire, pepper, creole seasoning, garlic, and 1 Tablespoon water in heavy 10 inch sauce pan. Squeeze the juice from the lemon half over the shrimp and add the rind and pulp to the pan.
Over high heat, cook the shrimp while gently stirring and occasionally turning the shrimp. After about 2 minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.
If the shrimp are the colossal size, add 2 Tablespoons of water to the pan. Reduce the heat to medium-high and continue cooking as you gradually add the cold pieces of butter to the pay. While turning the shrimp occasionally, swirl the butter pieces until they are incorporated into the pan juices, the sauce turns light brown and creamy as it simmers and the shrimp are just cooked through. This will take about 2 minutes total if the shrimp are extra large and about 3 minutes if they are colossal. Do not overcook the shrimp.
Pour the shrimp and sauce into a heated pasta bowl with the lemon-half turned cut side down, in the center Serve immediately with warm, crusty French bread for sopping up the sauce. |
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Notes: |
Personal
Notes: Bacco executive chef Chris Montero makes Bacco Shrimp 2 servings at a time because increasing the shrimp would require increasing the sauce, which has to be reduced. Reducing a larger amount of sauce would require more cooking time, and would over cook the shrimp.
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This recipe for Bacco's barbecue shrimp is from