Hugo’s Texas BBQ Shrimp with Maytag Blue Cheese Cole SlawServes 4
Who's Hugo? Hugo Mieth was Chef Wendy's late step father who was a big poker player - in fact, the first amateur to win 1st place in the World Series of Poker (1993 - $1500 Limit Hold em). This BBQ sauce was his creation and the cornerstone of this signature dish at Rosemary's Restaurant. Enjoy!
Ingredients:
24 each shrimp, peeled and de-veined
¼ cup canola oil
1 cup BBQ sauce (recipe follows)*
½ head green cabbage, shredded
1 cup Maytag blue cheese mayonnaise (recipe follows)*
3 each green onions, sliced thin
½ cup Maytag blue cheese
To taste freshly ground black pepper
To taste salt
Method:
Make the cole slaw just before cooking the shrimp by tossing the cabbage with just enough mayonnaise to coat. Add 1/2 the green onion, 1/2 the blue cheese and season with salt and pepper. Toss well and taste.
Season the shrimp with salt and pepper. Over medium high heat place 2 large sauté pans. Add the oil and when you see ripples and a slight amount of smoke add the shrimp being careful not to over crowd. Cook the shrimp until golden brown; about 2-3 minutes on each side. To plate: place a pile of the blue cheese Cole slaw in the middle of your plate and lean 5 shrimp against the slaw and the sixth one on top. Spoon a little sauce over each of the shrimp and a little more around the plate. Sprinkle each plate with the remaining green onion and blue cheese. Garnish the rim of the plate with black pepper.
*BBQ Sauce
Makes 4 cups
Ingredients:
10 ounces Lea and Perrin’s Worcestershire sauce
10 ounces Kikkoman soy sauce
2 Tablespoons lemon, strained juice, about 1 each
10 ounces ketchup
4 Tablespoons (2-1/2 ounces) dark brown sugar
2 cups heavy cream
Method:
Combine the first 5 ingredients in a small sauce pot and on medium heat stir to dissolve the sugar. Bring to a boil and simmer for 5 minutes and remove from heat. In a large sauce pot add the cream and bring to a boil. Simmer until the cream is thick enough to coat the back of a spoon. Stir in some of the BBQ base until you like the flavor. Bring the mixture back to a boil and simmer again until it coats the back of a spoon.
*Maytag Blue Cheese Mayonnaise
Makes 2 cups
Maytag Blue Cheese is from the great state of Iowa an ingredient we love and use often at Rosemary's. Maytag Blue Cheese is cave aged and made from the milk from prize-winning Holstein dairy cows. Its milder, creamy characteristics make it perfect for our dishes!
Ingredients:
2 cups canola oil
1/2 each (1/2 oz) shallot, minced
1 each egg
2 tablespoons lemon juice, strained
1 tablespoons Dijon mustard
2 tablespoons sherry vinegar
¼ cup Maytag Blue Cheese
Method:
In a food processor combine the shallots, egg, lemon juice, mustard, and the vinegar. Turn on the machine for 30 seconds and then slowly add the oil. Add salt and pepper and pulse the machine two times just for one second each. Taste for seasoning. Push the mayonnaise through a fine mesh strainer. Fold in the blue cheese.
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Suggested Wine: Red Zinfandel; Expressive dark berry fruit with underlying spiciness
Suggested Beer: Belgian Strong Golden Ale; Pear, apple & orange flavors with cleansing effervescence (Duvel Strong Golden Ale)
