SHRIMP WITH MAQUE CHOUX AND BBQ SAUCE
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James Norton / Heavy Table
Adapted from Sea Salt Eatery: Recipes to Enjoy Year-Round
Serves 4
MAQUE CHOUX
2 Tbsp butter
3/4 cup onion, small diced
3 Tbsp sugar
1 Tbsp salt
1/2 tsp cayenne
4 ears of corn, kernels removed
1/2 cup red bell pepper, small diced
1/2 cup green bell pepper, small diced
3/4 cup chicken stock
2 eggs, beaten
1/2 cup whole milk
green onion, sliced, for serving
James Norton / Heavy Table
Saute onion in butter over medium heat until translucent, about 3-5 minutes. Add sugar, salt, cayenne, corn, and bell peppers and cook for another 3-5 minutes. Add chicken stock and boost heat to medium-high, simmering until stock has nearly evaporated, about 10 minutes.
While vegetables simmer, whisk together egg and milk in small bowl.
When chicken stock has nearly evaporated, turn heat to low and pour egg mixture over vegetables. Do not stir. Cover pan with a lid or tinfoil and let sit for 10 minutes to allow eggs to set.
To finish: gently fold set eggs into the mixture. Serve warm, and garnish with green onion.
BBQ SIMMER SAUCE
1/2 pound butter (2 sticks)
1 Tbsp garlic, minced
1 Tbsp Worcestershire sauce
1/4 tsp dried rosemary
1/2 tsp dried thyme
2 tsp black pepper
2 tsp cayenne
1/4 tsp oregano
2 tsp salt
2 tsp paprika
2 tsp red pepper flakes
1 cup shrimp, chicken, or vegetable stock
1/2 cup hoppy beer
Melt butter over low heat, then add garlic, Worcestershire sauce, herbs, and spices. Continue heating until butter forms a foam on top, about 3 minutes.
Add stock and increase heat to medium for about 3 minutes. Add beer and simmer over medium-low for 5 minutes, stirring occasionally and adjust temperature to prevent a rolling boil. If the sauce separates in the fridge, stir it together aggressively before using.
SHRIMP
1/2 cup BBQ sauce (see recipe above)
1 pounds jumbo shrimp
1 Tbsp cold butter
rice, maque choux, and garden salad (optional) to serve
In large saute pan with lid, heat BBQ sauce over medium until it simmers. Place the shrimp in sauce, place lid on pan, and simmer undisturbed for 2 minutes. Remove lid and flip or toss shrimp, replace lid, and simmer until shrimp reaches internal temp of 145, about 2 minutes.
Remove pan from heat and stir in cold butter.
Serve 4-6 shrimp on mound of rice on each plate and use small ladle to pour excess BBQ sauce over shrimp. Finish with side of maque choux.