Hugo’s Texas BBQ Shrimp
with Maytag Blue Cheese Slaw
Serves 6
Ingredients:
36 each shrimp
peeled and deveined
2 cups shrimp
poaching liquid, well seasoned
2 cups Hugo’s
Texas BBQ Sauce *recipe follows
½ head green
cabbage, shredded thin
1 cup mayonnaise
½ cup Maytag
Blue Cheese (plus ¼ cup for garnish)
3 each green
onions, shaved thin
To taste fresh
ground black pepper and kosher salt
Method:
In a shallow baking dish, combine the shrimp and poaching liquid. Place
in the freezer and every 15-30 minutes gently break up the poaching
liquid as it begins to freeze. When all the liquid is frozen
place the contents into your vacuum bag, remove all the air and seal. Meanwhile
set up your steamer and turn heat to low. Place your packet
of shrimp into the steamer basket and cover. Cook until done,
about 7-15 minutes. In a large bowl combine the cabbage, mayonnaise,
blue cheese, ½ the green onions and toss to combine. Season
with salt and pepper and taste. When the shrimp are ready,
cut open the bag and drain well. On large plates put the slaw
down first. Place 6 shrimp per plate around the slaw with one
on top. Sauce each shrimp with the BBQ and garnish with a
little more blue cheese, green onions and black pepper on the rim.
Hugo’s Texas BBQ Sauce
Makes 1 quart
Ingredients:
10 oz Lea & Perrins
Worcestershire sauce
10 oz Kikkoman
soy sauce
1 each lemon,
juiced/strained
10 oz Hunts
tomato puree
4 TBSP dark
brown sugar
2 cups heavy
whipping cream
Method:
Combine the first 5 ingredients in a small saucepan and on medium
heat stir to dissolve the sugar (this is the base). Bring
to a boil and simmer for 5 minutes, remove from heat. In
a large saucepan heat the cream and simmer just until it begins
to coat a spoon. Stir in some of the BBQ base until you like
the flavor, usually about equal parts. Bring mixture back
to a boil and simmer again until it coats a spoon. Strain
through a fine mesh strainer. Hold warm until needed.
