Hugo’s Texas BBQ Shrimp with Maytag Bleu Cheese Slaw
Plump shrimp are pan-fried and basted with tangy barbecue sauce. They are served with cabbage slaw dressed with bleu cheese mayonnaise. The only other things you’ll want are crusty bread and cold beer.
Ingredients
- Hugo’s Texas BBQ Sauce
- Worcestershire sauce - 1-1/4 cups (recommended: Lea and Perrins)
- Soy Sauce - 1-1/4 cups (recommended: Kikkoman)
- Strained juice of 1 lemon
- Tomato Puree - 1-1/4 cups (recommended: Hunt’s)
- Dark Brown Sugar - 4 tablespoons
- Heavy (whipping) cream - 2 cups
- Maytag Bleu Cheese Mayonnaise
- Egg - 1
- Fresh lemon juice - 2 tablespoons
- Dijon-style mustard - 1 tablespoon
- Sherry Vinegar - 2 tablespoons
- Peanut Oil - 2 cups
- Bleu cheese - 1 ounce, crumbled
- Maytag Bleu Cheese Slaw
- Green Cabbage - 1/2 head, shredded
- Maytag blue cheese mayonnaise (above) - 1 cup
- Green Onions - 1-1/2, sliced thin
- Maytag bleu cheese - 1/4 cup
- Kosher salt and freshly ground black pepper to taste
- Shrimp
- Shrimp - 36, 18 - 21 count, peeled and deveined
- Peanut Oil - 1/4 cup
- Hugo’s Texas BBQ Sauce (above) - 2 cups
- Maytag bleu cheese - 1/4 cup, crumbled
- Green Onions - 1-1/2, sliced thin
- Freshly ground black pepper
Instructions
To prepare the BBQ sauce: Combine the first 5 ingredients in a small saucepan and warm over medium heat, stirring until the sugar is completely dissolved. Bring to a boil, reduce the heat to medium-low, cover, and simmer 5 minutes. Remove from the heat. In another saucepan, bring the cream to a boil. Reduce the heat to medium-low and cook until the cream is thickened enough to coat the back of a spoon. Stir in some of the BBQ base, adding more base until the flavor is to your taste. Bring the mixture back to a boil over medium heat, then reduce to medium-low and simmer again until it coats the back of a spoon. Set aside. The sauce may be made ahead, covered, and refrigerated, then rewarmed over medium heat when ready to use.
To prepare the mayonnaise: In a food processor combine the egg, lemon juice, mustard, and vinegar. Turn on the machine and combine for 30 seconds. With the machine running, slowly add the oil in a thin stream. When the mayonnaise has emulsified, season with salt and pepper and add the blue cheese; pulse the machine for 5 seconds. Press through a fine-mesh sieve and store, covered, in the refrigerator until ready to use.
To prepare the slaw: Toss the cabbage with enough mayonnaise to coat. Add the green onion and bleu cheese. Season to taste with salt and pepper. Toss again.
To prepare the shrimp: Season the shrimp with salt and pepper. Heat the oil in 2 large saute pans or skillets until almost smoking. Add the shrimp, being careful not to crowd the pan. Cook until golden brown on the outside and opaque throughout, about 1 minute per side. Remove and drain on paper towels.
To serve: Pile slaw in the center of each plate and lean 5 shrimp against the slaw. Place another shrimp on top. Baste each shrimp with the sauce and drizzle more sauce around the plates. Sprinkle each plate with bleu cheese and onions. Dust the rims of the plates with black pepper.
