BBQ Shrimp and Jalapeno Cheddar Grit Cakes
BBQ SHRIMP and Jalapeno Cheddar Grit Cakes
Brennan's Steakhouse Recipe
12 raw colossal shrimp, unpeeled, with heads and tails left on
2 tablespoons Worcestershire sauce
1 1/2 tablespoons coarsely ground black pepper
2 teaspoons Creole seasoning
1 teaspoon minced fresh garlic
1 to 3 tablespoons water, divided
half of 1 lemon, seeded
1/4 pound (1 stick) cold, unsalted butter, cut into 1/2 inch cubes
warm, crusty French bread, for serving
Place the unpeeled shrimp, Worcestershire, coarsely ground pepper, Creole seasoning, garlic, and 1 tablespoon water in a heavy 10 inch, stainless steel saute 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 two minutes of cooking, the shrimp should start turning pink on both sides, indicating they are nearly half cooked.
Kitchen Note: To coarse grind the peppercorns, use a blender or pepper mill. The grind is important to the taste of the finished dish.
Labels: Brennan's Steakhouse